This vegan ramen is filled with tender veggies, glazed tofu, and slurpable noodles in a savory sesame ginger broth. Easy to make and oh so comforting!
- 2 tablespoons peanut oil (or high-heat oil of choice), divided
- 4 ounces fresh shiitake mushrooms, stemmed, cleaned, and sliced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 scallions, chopped, white and green parts separated
- 6 cups low sodium vegetable broth
- 4 tablespoons soy sauce, divided
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil, divided
- 1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed, and cut into ½-inch cubes
- 4.25 ounces dried ramen noodles (half of a 9.5 ounce package)
- 1 cup julienne cut carrot (about 2 carrots)
- 1 cup frozen shelled edamame, thawed
- Toasted sesame seeds, for serving
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Coat the bottom of a large pot with a tablespoon of peanut oil and place it over medium heat.
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Give the oil a minute to heat up, then add the mushrooms. Cook the mushrooms for about 5 minutes, stirring them just once or twice, until they just begin to soften and brown. Watch them carefully to avoid burning.
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You can add a dash more oil to the pot if it seems very dry at this point. Give it a minute to heat up, then add the garlic, ginger, and white parts of scallions. Sauté the aromatics for about a minute, until they become very fragrant.
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Stir in the broth and 2 tablespoons of soy sauce. Raise the heat and bring the liquid to a boil. Lower the heat and allow everything to simmer for about 30 minutes.
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While the broth simmers, prepare the tofu. Begin by stirring the remaining 2 tablespoons of soy sauce together with the brown sugar and ½ teaspoon of sesame oil in a small bowl. Stir until the sugar is dissolved.
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Coat a medium skillet with the remaining tablespoon of oil and place it over medium heat.
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When the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping about halfway through, until browned and crispy.
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Pour the sauce over the tofu and gently flip the pieces a few times to coat them with sauce. Let the tofu continue cooking for about a minute, until most of the liquid reduces. Remove the tofu from the skillet and transfer it to a plate.
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Bring a medium pot of water to a boil. Cook the noodles according to the package directions, then drain them into a colander and rinse them with cold water.
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After the broth has simmered for 30 minutes, add the carrot. Continue simmering for about a minute, until the carrot just begins to soften. Remove the pot from heat.
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Stir the remaining ½ teaspoon of sesame oil into the broth and season it with additional soy sauce, if desired.
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Divide the tofu, edamame, and noodles among four bowls, then ladle the broth with mushrooms and carrots into each bowl.
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Top each bowl with the green parts of your scallions and sesame seeds. Serve.