Vegan RAMEN

INGREDIENTS

Tofu – 1 tablespoon olive oil – 1 teaspoon sesame oil – 14 ounces extra firm tofu – salt and pepper to taste Ramen – 8 ounces ramen – 4 cups boiling water

TO BROTH

Broth – 1 tablespoon olive oil – 1 onion chopped – 1 tablespoon ginger chopped – 1 10 oz package Enoki Mushrooms end trimmed – 8 baby bok choy cut in half – 4 cups vegetable broth – 2 tablespoons hoisin sauce – 1 tablespoon curry powder – 1 14 oz can full fat coconut milk – lime slices optional – fresh cilantro optional

STEP 1

Gently press tofu to remove water, then cut into small cubes.

STEP 2

In large saucepan over high heat, add olive oil. Once hot, add tofu, sesame oil, salt, and pepper. Cook until browned on each side.

STEP 3

Cook ramen in large bowl with boiling water until tender. Drain and rinse under cold water. Set aside.

STEP 4

For broth, use same saucepan. On high heat, add 1 tablespoon olive oil. Once hot, add onion and ginger.

STEP 5

Add bok choy, mushroom, hoisin sauce, and curry powder. Cook for another 5 minutes.

STEP 6

Add broth and bring to boil. Reduce heat.

STEP 7

add coconut milk, and simmer for 5 minutes.

STEP 8

Divide ramen and tofu into 4 serving bowls.

STEP 9

Ladle broth over ramen and tofu. Garnish with lime slice and coriander if desired. Enjoy your delicious ramen!

Tips for Making  Vegan Ramen:

If you can’t find enoki mushrooms, you can use regular slices of white mushrooms .

RECOMMENDED:

RECOMMENDED:

Vegan Buttercream Frosting

Fudgy Vegan Brownie

Homemade Vegan  Yogurt