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–+ servings

Vegan Ramen

Course: Entrees, lunch
Cuisine: asian, soup
Keyword: asian food, ramen, vegan ramen
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 2
Author: Una Rose
Print Recipe

Ingredients

  • 2 packages vegan ramen noodles
  • 1/2 package 420 g firm tofu sliced into 6 slices
  • 1/2 cup cornstarch
  • Oil for frying

Soup:

  • 6 cups vegetable stock
  • 4 cloves garlic minced
  • 1 small onion minced
  • 1 tablespoon ginger minced
  • 1/2 lemon juiced
  • Soy sauce to taste to taste

Soup mix:

  • 4 tablespoon dehydrated vegetable soup mix
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1-1/2 teaspoon ginger powder
  • 2 teaspoon red chili powder
  • 4 tablespoon nori flakes
  • 1 teaspoon pepper

Topping:

  • 2 big handfuls baby spinach
  • 2 cup bean sprouts marinated in 1 teaspoon sesame oil and 1 tablespoon soy sauce and 2 teaspoon vinegar for at least 30 minutes.
  • 12 cherry toms halved
  • 1 green onions chopped
  • 1 large carrot grated
  • Sesame seeds to garnish
  • Soy sauce to taste

Instructions

  • Place bean sprouts in a small mixing bowl.Marinade with the sesame oil, soy sauce and vinegar mixture. Set aside.
  • Dry tofu and cut in half. Slice half into 6 even slices. Place in small flat container.
  • Using the same marinade, marinade the tofu. Let sit for at least 15 minutes.
  • Heat a wok over medium high heat. Add a little oil.
  • Place corn starch in the small flat bowl. Dip the tofu in the cornstarch, coating each side.
  • Place tofu in the wok. Fry until slightly browned and cricrisp, about 1 minute. Turn and fry the other side. Repeat until all the tofu is cooked. Set aside.
  • Prepare tomatoes, green onion and carrot. Set aside in separate bowls.
  • Wash spinach and set aside.
  • Prepare the soup mix by mixing all the ingredients in a small bowl. Set aside.
  • In a large stockpot add about 1 1/3 tablespoons oil. Add the onion, garlic and ginger. Stir until slightly browned and translucent.
  • Add the vegetable stock .
  • Add the lemon juice and soup mix. Start with 2 tablespoons soup mix and taste test. Add up to 1/4 cup. Add soy sauce to taste starting with 1 tablespoon. Turn heat to medium high and bring to a boil.
  • Once stock is boiling, add ramen noodles. Follow instruction on ramen noodle package. Once noodles are cooked remove soup immediately from heat.
  • Add the spinach and stir gently for a few seconds.
  • In 2 soup bowls add the raman noodles and spinach. Pour broth over them. Add the tofu and toppings are serve immediately.