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Prep time
15 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
Having lived in Japan for 13 years, ramen love runs strong in my family. This is my vegan take on spicy miso ramen, made with soy milk for a creamy soup without the heaviness of animal-based broths. Feel free to change it up with your favorite ramen toppings! —Elina
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Ingredients
- Soup
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2
Garlic cloves
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1 inch pieces
Ginger
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1/2 to 1 teaspoons
Toban Djan (chili bean paste)
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1 tablespoon
Toasted sesame oil
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400 milliliters
Water
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400 milliliters
Unsweetened soy milk
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2 tablespoons
Miso paste
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2 tablespoons
Saké (Japanese rice wine)
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1 tablespoon
Soy sauce
- Toppings
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1 packet
Bean sprouts
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2
Small heads baby bok choy
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2 handfuls
Sweet corn (frozen works perfectly)
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1 pound
Firm tofu
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2 tablespoons
Canola oil
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400 grams
Dry ramen noodles
Directions
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Wash and cut the baby bok choy in half length wise. Blanch the bok choy, bean sprouts, and corn in lightly salted water
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Finely mince the garlic and ginger, add it to a pot along with toban djan and sesame oil and sauté on medium heat until fragrant and slightly bubbling
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Add the water to the pot, and once simmering mix in the miso paste, saké, and soy sauce. Reduce heat slightly, and begin to boil water in another pot for cooking the noodles
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Slice the tofu into 12 squares, and heat up the canola oil in a frying pan. Fry the tofu until golden on both sides, and season with salt and pepper
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Add the soy milk to the soup, and increase the heat to warm it thoroughly but do not let it boil
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Boil the noodles according to package instructions, and divide among four bowls. Add the soup and toppings
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