Finding a good bowl of gluten-free and/or vegan ramen can be near to impossible in restaurants.In my search for a better version, I kept the flavourings authentic, and I have managed to make the best vegan ramen dashi recipe. It's a rich and layered broth, totally addictive. —Happy as a Yam
BROTH INGREDIENTS (DASHI)
Cloves garlic, grated
1-inch piece ginger, grated
Fresh Shiitake Mushrooms, sliced
kombu, found in health food markets
Block extra-firm tofu, cut in 2-inch squares by ½ inch thick
Gluten-Free Ramen noodles
Carrots, finely julienned
Baby Bol Choy, halved
Nori Sheets, cut into 3x3 squares
Sriracha, to taste
In This Recipe
Heat a large soup pot over medium-high heat. Add coconut oil, garlic, shitake mushrooms and ginger. Sauté 2-3 minutes or until it starts to brown.
Add 1 cup of the vegetable broth to deglaze the bottom of the pan.
Add remaining 5 cups vegetable broth, kombu, miso, and tamari and reduce to low and let simmer with a cover for 1-hour stirring occasionally.
Start marinating your tofu in a bowl by adding all the tofu ingredients. Let sit for 20 minutes while stirring occasionally and flipping sides.
Heat a frying pan on medium-high then add coconut oil. Once the frying pan is hot, put in your tofu slices with the rest of the marinade. Fry until tofu is nicely browned approximately 5 minutes on each side.
Put the raw ramen noodles in a bowl and cover with water. Put in microwave for 3 minutes, then stir and flip over, then put back in the microwave for another 2 minutes. Check to see if done if not add for another minute or 2. Drain and set aside.
To serve fill bowl with noodles and topping ingredients and ladle in the broth, ensuring to add in shitake mushrooms.