Vegan Ramen with Brown Rice Noodles and Crispy Tofu

When I got home from Vermont yesterday the house was a little chilly, I was feeling run down and tired from driving and I was craving some ramen. I put Marin down for a nap and whipped up this recipe that is probably the best ramen I’ve ever made (like slurping the bowl good). You might remember this Spicy Chicken Ramen I shared a few years ago. It’s still one of my most popular blog posts, I guess people really like ramen (me too). I recently discovered this IG account by a 19-year old Taiwanese vegan chef named George and one of his recent recipes, Blackened Garlic Oat Milk Ramen, put ramen on my mind, and it stayed there all weekend.

For this recipe, I basically wanted to make a vegan friendly version of my chicken ramen, with a few updates. I ended up making this in my Instant Pot but without ever using pressure cook so I could have just used a big pot on the stove. This recipe was basically enough for me (I had a little extra) but I’d say just increase ingredients accordingly depending on how many you’re cooking for. If you make it, let me know, would love to hear how it goes!

Ingredients

2 cups organic miso broth (I used store bought broth)
1 cup extra firm organic tofu (cut into 1/2-1 inch cubes)
1 tablespoon vegetable bouillon (this is my favorite) *you can also use 3 cups of vegetable stock instead of the bouillon with 3 cups water
3 cups water (or sub bouillon paste and water with vegetable stock)
4 tbsp coconuts aminos (half for broth and half to saute tofu) – you can also use soy sauce or tamari
1 tbsp chili garlic paste (use more or less depending on how spicy you want your ramen)
1 tbsp toasted sesame oil
1 tbsp rice vinegar
2 tbsp vegan butter
1/4 head of napa cabbage chopped (about 3/4 cup)
3 baby bok choy (chop stems into 1/2-1 inch pieces and then finely chop leaves into thin strips)
4-5 stalks green onions (tops for garnish, bottom for broth)
1 tsp grated ginger (I used a zester on a small hunk of ginger but store bought minced ginger is fine too).
1 small shallot finely chopped
brown rice ramen (1 block)
toasted sesame seeds (for garnish)

Directions

• In a large pot (or Instant Pot – I used the saute function) saute 2 tbsp vegan butter over medium/high heat. When pot is hot add shallot and chopped green onions (set the tops aside for garnish) saute for 3-4 minutes until cooked through. Add grated ginger and cook for another minute.
• Add miso broth, bouillon paste, garlic chili paste, and 3 cups water and bring to a simmer. Add rice vinegar, 2 tbsp coconut aminos, and bok choy stems and low boil for 3 minutes.
• Meanwhile heat sesame oil in a small cast iron skillet on medium heat. When hot toss in cubed tofu and 2 tbsp coconut aminos. Toss every few minutes and cook until outside is browned and crispy. Approximately 5-7 minutes.
• After bok choy stems have simmered for 3 minutes add bok choy leaves and cabbage. Cook on low boil for another 2-3 minutes. Add brown rice ramen noodles and cook for 4 minutes.
• Combine broth and tofu in a bowl. Garnish with chopped green onions and sesame seeds.

Enjoy!