Ramen Bowl

Ramen is a traditional, delicious, and comforting Japanese food. This nurturing, full of flavor, and veganized version is easy to prepare at home and will certainly delight your family.

Ingredients

Ingredients
 2 cloves of garlic, peeled
 1 medium onion, roughly chopped
 2 inch piece of ginger, peeled and chopped
 2 ounces dried shitake mushrooms
 6 cups water or low-sodium vegetable broth
 2 tablespoons soy or tamari sauce
 2 tablespoons miso paste
 ½ cup coconut milk or to taste
 1 cup red cabbage, chopped
 A drizzle of white vinegar
 7 ounces ramen noodles, regular or gluten-free
 3 to 4 tablespoons vegetable oil, divided
 10 ounces firm tofu, sliced
 2 or 3 leaves of kale, rinsed and stems removed
Garnish
 Black sesame seeds
 Red Chili
 Green onions

Instructions

Instructions
1

In a large pot, place the garlic, chopped onion, chopped ginger, and dried shiitake mushrooms (or replace with any other kind of fresh mushrooms).

2

Add the water (or broth) and bring to a boil. Reduce heat to medium-low and cook for about 30 minutes. See Note.

3

Remove from heat and strain. Reserve the mushrooms to add to the soup later.

4

Pour the broth back into the pot. Add the soy or tamari sauce and miso. Stir until the miso dissolves completely. Add the coconut milk. Stir again and remove from heat. Cover to keep warm.

5

Cover the chopped red cabbage with hot water and a drizzle of white vinegar. Let soften, strain, and set aside.

6

While preparing the broth, cook the noodles in boiling water according to the package instructions. Strain and set aside.

7

Heat 2 to 3 tablespoons of the vegetable oil in a pan and cook the slices of tofu until golden brown and crispy on both sides. Set aside.

8

Sauté kale in a pan with 1 tablespoon of oil until softened. Set aside.

9

Ladle the broth into four soup bowls. Add noodles, mushrooms, tofu, kale and cabbage, dividing between the four servings. Garnish with black sesame seeds, red chili, and green onions.

Note:
For a quick version, cook the mushroom broth for 15 minutes. However, the longer it is cooked, the tastier it will be. It’s possible that you will need to add additional water.

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Ingredients

Ingredients
 2 cloves of garlic, peeled
 1 medium onion, roughly chopped
 2 inch piece of ginger, peeled and chopped
 2 ounces dried shitake mushrooms
 6 cups water or low-sodium vegetable broth
 2 tablespoons soy or tamari sauce
 2 tablespoons miso paste
 ½ cup coconut milk or to taste
 1 cup red cabbage, chopped
 A drizzle of white vinegar
 7 ounces ramen noodles, regular or gluten-free
 3 to 4 tablespoons vegetable oil, divided
 10 ounces firm tofu, sliced
 2 or 3 leaves of kale, rinsed and stems removed
Garnish
 Black sesame seeds
 Red Chili
 Green onions

Directions

Instructions
1

In a large pot, place the garlic, chopped onion, chopped ginger, and dried shiitake mushrooms (or replace with any other kind of fresh mushrooms).

2

Add the water (or broth) and bring to a boil. Reduce heat to medium-low and cook for about 30 minutes. See Note.

3

Remove from heat and strain. Reserve the mushrooms to add to the soup later.

4

Pour the broth back into the pot. Add the soy or tamari sauce and miso. Stir until the miso dissolves completely. Add the coconut milk. Stir again and remove from heat. Cover to keep warm.

5

Cover the chopped red cabbage with hot water and a drizzle of white vinegar. Let soften, strain, and set aside.

6

While preparing the broth, cook the noodles in boiling water according to the package instructions. Strain and set aside.

7

Heat 2 to 3 tablespoons of the vegetable oil in a pan and cook the slices of tofu until golden brown and crispy on both sides. Set aside.

8

Sauté kale in a pan with 1 tablespoon of oil until softened. Set aside.

9

Ladle the broth into four soup bowls. Add noodles, mushrooms, tofu, kale and cabbage, dividing between the four servings. Garnish with black sesame seeds, red chili, and green onions.

Note:
For a quick version, cook the mushroom broth for 15 minutes. However, the longer it is cooked, the tastier it will be. It’s possible that you will need to add additional water.

Ramen Bowl