Vegan Ginger Ramen

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    20 min.
  • Serves
    Serves:
    4

Made with a rich vegan broth, this tofu ramen bowl is a comforting soup for lunch or dinner.

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.

  • 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.

  • 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.