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Prep time
20 minutes
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Cook time
1 hour
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Serves
2-3
Author Notes
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
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Ingredients
- BROTH INGREDIENTS (DASHI)
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1 tablespoon
Coconut oil
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Packet
Marinated Tofu
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5
Cloves garlic, grated
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1-inch piece ginger, grated
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6 cups
vegetable broth
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2 tablespoons
gluten-free tamari
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100 grams
Fresh Shiitake Mushrooms, sliced
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1 tablespoon
miso paste
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1 piece
kombu, found in health food markets
- Marinated Tofu
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10 ounces
Block extra-firm tofu, cut in 2-inch squares by ½ inch thick
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2 tablespoons
Gluten-Free Tamari
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1 teaspoon
Sesame oil
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1 teaspoon
Maple syrup
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2 packets
Gluten-Free Ramen noodles
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Topping ingredients
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1/2 cup
Green onion
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1/2 cup
Carrots, finely julienned
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1
Baby Bol Choy, halved
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2
Nori Sheets, cut into 3x3 squares
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Enoki Mushrooms
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Sriracha, to taste
Directions
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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.
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Add 1 cup of the vegetable broth to deglaze the bottom of the pan.
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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.
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Start marinating your tofu in a bowl by adding all the tofu ingredients. Let sit for 20 minutes while stirring occasionally and flipping sides.
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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.
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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.
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To serve fill bowl with noodles and topping ingredients and ladle in the broth, ensuring to add in shitake mushrooms.
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