Vegan Ramen Soup! Flavorful miso broth with hoisin tofu and fresh ramen noodles.
- 2 tbsp. olive oil, divided
- 1 small bunch bok choy
- 3 scallions, chopped (green and white parts)
- 2 cloves garlic, minced
- 3–4 pieces of dried mushrooms, soaked in hot water for 10 minutes
- 3 oz. fresh shiitake mushrooms, thinly sliced
- 4 cups vegetable broth
- 1 tbsp. miso paste
- 2 tbsp. soy sauce
- 1 tsp. toasted sesame oil
- 1 14 oz. package tofu, rinsed, drained and pressed
- 1/4 cup hoisin sauce
- 12 ounces (1 package) fresh ramen noodles
- Heat 1 tbsp. olive oil in a saucepan over medium heat.
- Chop the bok choy and separate the leaves from the stems.
- Add the stems to the pan along with the whites of the scallions and the garlic. Cook until soft, about 2-3 minutes.
- Add the vegetable broth, dried mushrooms, shiitakes, miso paste, toasted sesame oil and soy sauce. Whisk until smooth.
- Reduce heat to medium-low and cook while you prepare the tofu.
- Heat the remaining tbsp. of oil in a non-stick (or cast iron) pan over medium heat. Cube the tofu and add to the pan. Cook on both sides until lightly fried, turning often.
- After the tofu is cooked, remove from heat and add the hoisin sauce, tossing to cover.
- Increase the soup heat back to medium and add the fresh ramen noodles and bok choy leaves. Cook until the noodles are tender, about 3-4 minutes.
- Add the tofu and serve! Garnish with remaining green scallions.
*Most fresh ramen noodles have egg in them and fresh vegan ramen can be hard to find; the brand I like best is Nona Lim’s, which I can get at my Whole Foods.
**pressed tofu makes a big difference. Slice the tofu into slabs and wrap in a paper towel, then place on a baking sheet and place something very heavy on top, like a cast iron skillet with a few cans on top. Let sit for 10-15 minutes; then remove from the paper towels and cube.
Keywords: vegan, asian, dinner, soup, miso, ramen