Red Meat Allergy Friendly Vegan Cozy Ramen
Total time55 min
Prep time20 min
Cook time35 min
4.9(17)
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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 Ā¾-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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