This vegan ramen features a creamy and spicy sesame broth, fresh bok choy, crispy fried tofu and frizzled scallions. Delicious, quick and easy to make!
Yield : 2 Bowls
500 ml (2 cups) vegetable stock
100 grams (3.5 oz) extra-firm tofu
2 – 3 tablespoons neutral oil
2 teaspoons grated garlic
2 teaspoons grated ginger
1 teaspoon dark miso paste
3 tablespoons soy sauce, divided
2 teaspoons sake
1 green onion, white and light green parts sliced into very thin matchsticks for frying and dark green parts thinly sliced for garnish
4 – 6 leaves of bok choy, cut into bite-sized pieces
3 tablespoons tahini
2 teaspoons rice vinegar
1 tablespoon chili oil, plus more for garnish
2 servings of ramen noodles (packaged or fresh)
- Put the vegetable stock in a pot and leave it over low heat to warm up while you prepare the rest of the soup ingredients.
- Mash the tofu with a fork until it’s crumbled. Heat 1 tablespoon of the oil in a small pan over medium-high heat. Add the tofu and fry, stirring occasionally, until crispy and golden brown.
- Meanwhile, in a small bowl combine the miso paste with 1 tablespoon of the soy sauce and stir well to dissolve.
- Reduce the heat to medium, push the tofu to one side of the pan and add the garlic and ginger. Fry, stirring, until fragrant and cooked through then stir the tofu back in. Add the soy sauce-miso paste mixture and the sake. Allow the liquid to boil off and fry the tofu for a couple minutes more to allow it to crisp up again. Remove to a plate.
- Visit Vegan Ramen with Creamy Sesame Broth Recipe @ www.cilantroandcitronella.com for full instructions.