This Vegan Miso Ramen with Crispy Thai Curry Tofu is an explosion of flavor and can be made at home! This recipe is also gluten free and healthy.
Miso excited for this dish today.
Get ready to slurp. We are making Vegan Miso Ramen with Crispy Thai Curry Tofu at home.
This dish is not for the faint of heart, it is for the ramen lovers out there, the adventurous foodies, the dedicated cooks. It is for you, because when you get one look at the flavorful broth hugging each noodle, the crispy crispy coated tofu, and the fresh herbs nesteling into the noodles, you will become whatever you need to be, to get this ramen into your bowl and onto your stomach.
It will take you a few steps. You will have to source a few international ingredients, but one slurp in and you will pat yourself on the back for the extra work.
Thanks to the power of the internet, we can literally make gourmet ramen at home. Some of the ingredients can be difficult to find, and I loathe running around to 17 different grocery stores to find that ONE ingredient that is declared necessary by the recipe writers of the world.
Today is not that day. Today I ordered ALL the difficult to find ingredients on the web. Thank you 21st century, thank you.
Vegan Miso Ramen with Crispy Thai Curry Tofu Ingredients 101:
Ramen noodles are the backbone of this dish, and I opt for a gluten free noodle. A good gluten free noodle can be nearly impossible to find if you don't live near a gourmet health food store. I took the power into my own hands and ordered a bulk supply online. Now whenever the ramen craving hits, I am armed and ready.
The flavorful broth is the product of a good white miso, which can be a bit trickier to find than its red counterpart. It adds deep flavor and umami to the dish, plus this brand is gluten free, vegan and loaded with probiotics.
Thai red curry paste turns tofu from a white spongy block, into a crave-able square which you will beeline for whenever you see one floating in your ramen. It is loaded with Thai herbs and spices allowing you to get that traditional Thai flavor without sourcing 10 additional ingredients to make the marinade for the tofu.
To add even more umami, we add in shiitake mushrooms. Dried shiitakes, rather than fresh, will release their flavor into the broth as they plump back up. Plus, with a pack of dried you will always have some on hand to add umami flavor to soups, stocks, and sauces.
You can also get your rice vinegar, tofu, coconut milk, brown rice flour, and liquid aminos on Amazon so you basically never have to leave your house to make this Vegan Miso Ramen. Introverts, we are winning.
winnng. winning. winning.
Vegan Miso Ramen with Crispy Thai Curry Tofu
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
Description
This Vegan Miso Ramen with Crispy Thai Curry Tofu is an explosion of flavor and can be made at home! This recipe is also gluten free and healthy.
Ingredients
- 2 teaspoons avocado oil OR coconut oil
- ½ red onion, (diced)
- 2 stalks celery, (sliced)
- 1 carrot, (sliced)
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2 tablespoons unseasoned rice vinegar
- 7 cups water
- 6 dried shiitake mushrooms
- 2 tablespoons liquid aminos
- ⅓ cup miso
- 2 cups broccoli florets
- 1 cup frozen edamame
For the Thai Curry Tofu:
- 1 package extra firm tofu, (cut into cubes)
- ½ cup canned coconut milk
- ¼ cup Thai red curry paste
- 1 tablespoon liquid aminos
- 2 tablespoons corn starch
- 2 tablespoons brown rice flour
- 2 teaspoons avocado oil
To garnish (optional):
- Cilantro
- Thai basil
- Scallions
Instructions
- In a bowl, whisk together the coconut milk, red curry paste, and liquid aminos. Pour into a zip top bag and add in the tofu. Shake gently to coat. Marinade in the fridge overnight (or at least while the ramen is cooking).
- In a large pot or Dutch oven, heat the avocado oil over medium high. Add in the onion, celery, and carrot. Sautee until softened and the onions are translucent. Add in the garlic and ginger and sauté another 30 seconds.
- Add in the rice vinegar and sauté until evaporated. Add in the water, shitake mushrooms, and liquid aminos. Cover and simmer for 30 minutes.
- While the broth is simmering, drain the marinated tofu, and add it to a bowl. Add in the corn starch and brown rice flour. Toss to coat.
- Heat 2 teaspoons of the avocado oil in pan over medium-high heat. Once the oil is hot, add in the tofu in a even layer. Cook until golden brown on one side, about 2-5 minutes, and then flip the tofu. Repeat until it is browned on all sides. Remove from the pan and set aside. If the tofu sticks together, just break it apart with the spatula.
- After the broth has simmered, remove 1 cup of the simmered broth and add it to a bowl. Whisk in the miso and set aside.
- Add in the ramen noodles, edamame, and broccoli into the simmering broth. Cook until the ramen is al dente the broccoli is tender, and the edamame are warmed through, about 5-7 minutes.
- Add in the miso broth mixture and stir to combine.
- Ladle into bowls, top with tofu and garnishes, if using. Serve.
Notes
For those hard to find ingredients, you can get them online! I purchase my Ramen noodles, Thai red curry paste, white miso, shiitake mushrooms, rice vinegar, tofu, coconut milk, brown rice flour, and liquid aminos from Amazon.
Liz says
I'm so in love with all things MISO right now, so I will definitely have to give this a try! Looks fantastic!
Laurel says
Hi Liz! I am also on a miso kick! I can't seem to get enough of the stuff :)