Spicy Creamy Vegan Ramen
I LOVE a spicy bowl of ramen, especially on a cold day and I finally nailed down a recipe that’s the perfect mix of salty and spicy and packs a little more protein than your usual vegan ramen.
Servings: 3
Ingredients:
1 tbsp hot sesame oil
1 small onion, finely diced
2 tsp minced ginger
2 tsp minced garlic
1 tbsp chili crunch
3 tbsp gochujang
3 tbsp white miso paste
3 cups soy milk
2½ cups water
1 tbsp soy sauce
6 oz. dry whole wheat spaghetti
½ tsp baking soda
Toppings:
1 medium head of broccoli, chopped
1 cup shelled edamame
1 cup corn
1 block firm tofu, pressed and cubed
Directions:
Heat a pot on medium heat and add sesame oil
Add onions, ginger and garlic and let cook until onions are translucent
Add chili crunch, gochujang, miso paste and cook for 2-3 minutes
Add soy milk, water and soy sauce and mix until paste has fully dissolved in the broth
Bring a pot of water to a boil and add ½ tsp baking soda
Cook pasta noodles in baking soda water (I usually cook it exactly to the directions on the package)
While noodles are cooking prepare the toppings
Heat a pan on medium heat and add oil
Pan fry tofu until golden on each side
Remove from the pan and add broccoli
Cook broccoli down for 8-10 minutes (add oil if needed)
Drain the pasta noodles and rinse with cold water and set aside
Assemble ramen bowls by placing noodles in the bowl first
Ladle broth on top of the noodles
Top with edamame, corn, pan fried tofu and roasted broccoli
Optional: drizzle with extra hot sesame oil
Enjoy!
Notes:
If you don’t have authentic ramen noodles you can cook any spaghetti pasta in water with baking soda (as listed in the recipe). This gives the pasta a similar bounce and texture to real ramen. Just be sure not to overdue the baking soda, otherwise it will have a strong alkaline taste.
Each bowl has ~40g protein and ~707 calories
