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
Scale
- 2 teaspoons avocado oil OR coconut oil
- 1/2 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
- 1/3 cup miso
- 2 cups broccoli florets
- 1 cup frozen edamame
For the Thai Curry Tofu:
- 1 package extra firm tofu, (cut into cubes)
- 1/2 cup canned coconut milk
- 1/4 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.