Made with a rich vegan broth, this tofu ramen bowl is a comforting soup for lunch or dinner.
Vegan Ginger Ramen
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Prep:
15 min. -
Cook:
20 min. -
Serves:
4
Recipes
Recipe tags: vegetable base, moderate difficulty, lunch, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 Tbsp | soy sauce |
| 2 Tbsp | mirin |
| 2 Tbsp | miso paste |
| 1 Tbsp | minced fresh ginger |
| 2 | cloves garlic, minced |
| 4 | pkg ramen noodles (spice packets discarded) |
| 2 Tbsp | canola oil |
| 12 oz | extra-firm tofu, cubed |
| 8 | baby bok choy, quartered |
| 1 cup | matchstick carrots |
| ½ cup | corn kernels, cooked |
| 4 | green onions, thinly sliced |
| 4 tsp | toasted sesame seeds |
Directions
-
1
In saucepan set over medium heat, combine 4 cups water, Seasoned Vegetable Base, soy sauce, mirin, miso paste, ginger and garlic; bring to boil. Reduce heat to medium-low; simmer for 10 minutes.
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2
Meanwhile, cook ramen according to package directions. Heat oil in large skillet set over medium-high heat; cook tofu for 3 to 5 minutes or until browned all over. Transfer to bowl using slotted spoon. In same skillet, cook bok choy for 3 to 5 minutes or until tender-crisp.
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3
Divide broth and noodles among 4 bowls. Top with bok choy, tofu, carrots, corn and green onions. Sprinkle with sesame seeds.
Tip: Add asparagus or chopped green beans to the soup if desired.