Since Fall is approaching, I am biologically programmed to start making warm dishes. Is that true? Probably not. Tis still the season!
So I am a huge fan of Minimalist Baker. I’m sure you’ve heard of her. She’s amazing. I love recreating her recipes and trying new things. However, sometimes she has some pretty far-fetched ingredients I can never find! I still love her though. I recommend you check out her blog!
This recipe is inspired by Minimalist Baker’s Easy Vegan Ramen
These are basically the ingredients. Not pictured: Garlic, Onion, Liquid Aminos, and Sesame Oil. I also cheated by getting Ramen and Miso broth. In my defense, my store doesn’t sell Miso paste so I worked with what I have. I’m also super lazy.
The recipe called for baby bok choy, which these are clearly not. I just used the leafy part in the soup.
After pressing the tofu to remove the excess liquid, I cut them into tiny little cubes to add protein to the soup. I added liquid aminos to give them some flavor. I also have a habit of just eating them raw like this!
First, you sauté the garlic and onions in the pan with some oil. After, I added the mushrooms, and 6 cups of broth (3 cups of each). Then, I added the liquid aminos and sesame oil to taste. I let it simmer for a little bit over an hour.
In a separate pan, I boiled water to cook the ramen noodles. Once done, I drained in the sink and put it back in pan.
When serving, I added the noodles first to each bowl, then poured the broth over it. Then I added the bok choy, tofu, green onions and voila! Delicious ramen!
Let me know if you have any recipes you’d like to me test!