Emulsifier Free Vegan Cozy Ramen

Total time55 min

Prep time20 min

Cook time35 min

4.9

(17)

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Ingredients

4 servings

For the broth

1 tbsp sesame oil
1 tbsp fresh ginger, minced
3 cloves garlic, minced
1 tbsp tomato paste
6 cups vegetable broth
1 oz dried shiitake mushrooms
2 tbsp soy sauce
1 tbsp rice vinegar
3 tbsp white miso paste
1 tsp chili garlic sauce (optional)

For the tofu

14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
1 tbsp soy sauce
1 tbsp cornstarch
1 tbsp neutral oil

For the noodles

8 oz dried ramen noodles

For the toppings

2 heads baby bok choy, halved lengthwise
1 cup corn kernels, fresh or thawed from frozen
4 scallions, thinly sliced
1 tbsp sesame seeds (optional)
1 sheet nori, cut into strips (optional)

Instructions

1
Heat the sesame oil in a large pot over medium heat until shimmering. Add the ginger and garlic and cook, stirring frequently, until fragrant and softened, about 2 minutes.
2
Stir in the tomato paste and cook for 1 minute, until it darkens slightly and coats the aromatics.

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