Miso Ramen – But Make It Vegan
for Environment911.org
It doesn’t have to be soup season to enjoy a good bowl of ramen. I love having this for lunch, so I will make a LOT of the broth so I always have some in the freezer.
The best thing about it being vegan is that you are getting a tonne of greens with it too. Throw as many kinds in as you'd like! - it doesn’t just have to be baby bok choy. Try kale or spinach or if you have some cabbage on hand? Toss that in too! And if you don't have tofu handy, you can load up on the mushrooms and other veg.
Also, see if you can make this without humming the Chixdiggit song "Miso Ramen".
Makes 2 Bowls
(Freeze broth if only making one bowl, and double if you are feeding more people!)
INGREDIENTS:
BROTH:
- 1 head of garlic, top cut off
- 2 onions, slice in quarters
- 1 thumb size piece of ginger, quartered
- 2 or 3 green onions
- a few mushrooms
- olive oil
- 4 cups water or mushroom stock
- 1 strip kombu
- 2 tbsp miso paste
- 2 tbsp Braggs, or low sodium soy (tamari also works)
RAMEN:
- package of ramen noodles (make sure they are vegan)
- tofu (extra firm) 6-8 square slices per bowl
- sweet chilli sauce (or chilli oil)
- handful of mushrooms, whatever is in season, cleaned and sliced to bite-size
- greens - baby bok choy, etc.
- green onion, sliced
- any other vegetables you desire
INSTRUCTIONS:
BROTH:
Preheat oven to 450.
On a baking sheet (line with parchment paper) place onions, garlic, ginger, dried mushrooms, green onions, and then drizzle lightly with olive oil.
Bake for 10 minutes, then turn oven to broil and bake for 3 or 4 more minutes and then remove from the oven.
In a large pot, place vegetables, kombu piece and 4 cups of water (or mushroom broth if you have on hand/frozen).
Bring to a boil and then let simmer for 45minutes to an hour (or more if you have time, and especially if you're going to freeze some).
When the broth has finished, scoop or drain out the vegetables, setting the garlic aside, and pouring some of the broth into a blender, and the rest remaining in the stockpot.
When you can hold the garlic, squeeze out as much as you can into the blender, and then add the miso and Braggs - blending until smooth and creamy.
And finally pour that back into the rest of the broth and stir to combine.
The broth is done and can be frozen once cooled at this stage!
RAMEN:
While the broth is cooking, brown the tofu. You can either in a fry the slices in a pan with the oil, or you can bake for 20minutes, after rubbing them with the sweet chilli sauce - and set aside. (Chilli sauce is optional, but adds even more flavor).
When you're ready to eat, boil the ramen noodles in a pot according to the directions, and place the greens and vegetables in with the noodles at the end to cook them.
Place the noodles into a bowl, and the vegetables on top, then ladle on the broth and top with chopped green onions.
