Vegan Ramen Bowl with Unami Broth, Vegetables and Tofu
Here’s how to turn the trendiest carb into a healthy, steaming bowl of deliciousness at home. Make a simple Dashi Broth and add flavor-packed elements.
Ingredients
Instructions
Place the vegetable broth in a large bowl. With a damp cloth, while the kombu from its white powder coating.
Break the kombu into 4 large pieces and drop into the broth. Let stand for 30 minutes to soak.
Meanwhile, boil 2 blocks of ramen noodles* in water, stirring with chopsticks to unravel them.
When they are al dente (3 to 4 minutes) strain, and refresh under cool water. Set aside.
Cut tofu into 1/2″ cubes. Lay on a plate to hold, toss with the toasted sesame seeds.
In a 2 quart pot, sauté shallots, scallions, garlic, ginger, shiitake mushrooms and chili sauce in sesame oil
over moderate heat until the flavorings have just started to turn golden, about 3 minutes.
Add the broth, bring to a boil – remove the pieces of kombu as soon as the broth does to a boil.
Reduce the heat to a simmer – add the vegetables: carrots, snow peas and spinach.
Cook for 2 minutes until crisp-tender. Add the ramen noodles and sesame tofu. Let them soak up the flavors for at least 10 minutes.
Serve up the ramen in individual bowls with chop sticks and spoons – for enjoying every last drop of the broth.
Top with ad-ins if desired.
* I have used King Soba Organic Buckwheat Ramen
Add-ins:
Thinly sliced scallions (I love purple scallions!)
A sprinkle of Shichimi Togarashi seasoning
A few drops of low-salt organic Soy Sauce for extra Unami
Some extra chili sauce for a spicier flair
Don’t have kombu? Add a teaspoon or two of Miso for a punch of Unami to the vegetable broth, combine with a whisk.
This recipe may not be reproduced without the consent of its author, Karen Sheer
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