Vegan Mushroom Ramen Recipe
Prep Time:
10 minutes
Cook Time:
27 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 7 ounces firm tofu, cubed
  • 7 ounces shitake mushrooms, sliced
  • 1 heaping cup beansprouts
  • 1 head pak choi, diced
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • 2-inch chunk ginger, grated
  • 1 mild fresh red chili pepper, finely chopped
  • 2 tablespoons miso paste
  • 2 tablespoons soy sauce
  • 6 cups vegetable broth
  • juice of 1 lime
  • 6 ounces dried rice noodles
Directions
  1. Heat 1 tablespoon of the olive oil in a large pot on a medium-high setting. Fry the tofu until browned all over, about 5 minutes. Remove from the pan and set aside in a large bowl.
  2. Add the mushrooms, beansprouts, and pak choi to the pan. Fry for about 5 minutes, until starting to soften. Remove from the pan, adding to the same bowl with the tofu.
  3. Add the remaining tablespoon of oil to the pan. Fry the onion for about 3 minutes, stirring constantly. Then add the garlic, chili, and ginger and fry for another 2 minutes.
  4. Add the miso paste and soy sauce, stir well, and fry for another 2 minutes.
  5. Add the vegetable broth, stir, and leave to simmer for 10 minutes.
  6. While the broth simmers, cook the noodles as per the packet instructions. This usually involves placing them in boiling water for about 2-3 minutes before draining.
  7. Once the broth has finished simmering, remove from the heat and squeeze in the lime juice. Stir well.
  8. Distribute the tofu, mushrooms, beansprouts, pak choi and noodles between your serving bowls, then ladle the broth over the top. Garnish with some fresh cilantro and chopped green onion if desired.