Vegan Ramen with Roasted Vegetables and Miso Broth
Ingredients
- 1 packet of instant ramen noodles (discard seasoning packet)
- 6-7 Brussel sprouts (trimmed and halved)
- Tenderstem broccoli
- ½ block of extra firm tofu (sliced)
- 6-7 Smithy Shiitake Mushrooms (trimmed and halved)
- 1 Orange (halved)
- Fresh root ginger (thinly sliced)
- Spinach
- 1 can white beans (drained)
- Miso paste
- Spring onions (finely sliced)
- Black pepper
- Granulated garlic
- Salt
- 1 tsp Sesame oil
Instructions
Preparing and Roasting Vegetables:
Preheat the oven to 215°C (approximately 400°F).
Season the Tofu:
- Place tofu slices in a bowl.
- Drizzle with a little oil.
- Sprinkle with black pepper, granulated garlic, and salt.
Sear the Tofu:
- Add a little oil to a cast-iron pan on high heat.
- Add tofu slices and sear until golden brown.
Season Mushrooms and Broccoli:
- Add mushrooms to the tofu bowl.
- Add sesame oil, salt, and pepper.
- Toss to coat.
- Add broccoli, a little more sesame oil, and coat.
- Transfer to another bowl.
Season Brussel Sprouts:
- Add brussel sprouts to the seasoned bowl.
Start Roasting Tofu and Brussel Sprouts:
- Move tofu to a baking paper lined baking tray.
- Add brussel sprouts to the cast-iron pan and toss to coat.
- Sear the brussel sprouts, tossing when slightly crisp.
- Add sliced ginger to the brussel sprouts.
Glaze Brussel Sprouts:
- Squeeze orange halves over the brussel sprouts to glaze.
- Mix lightly.
- Place sprouts and tenderstem broccoli next to the tofu on the baking tray.
Press and Sear Mushrooms:
- Put mushrooms in the pan.
- Press them with another cast-iron pan.
- Toss with tongs and press again.
Add Mushrooms to Baking Tray:
- Place mushrooms on the baking tray next to the sprouts and tofu.
Roast Vegetables:
- Pop the baking tray in the oven and roast until vegetables are tender and slightly caramelized.
Preparing the Ramen Broth and Noodles:
Boil Water:
- Boil water in a kettle and pour into a saucepan.
- Turn on the heat.
Cook Noodles:
- Add noodles to the pan of boiling water.
- Cook until al dente, then drain.
Prepare Miso Broth:
- Whisk miso paste in the noodle pan water until dissolved.
Preparing the Spinach and Beans:
Cook Spinach:
- Add a little oil to the pan and spread with kitchen roll.
- Place spinach in the pan, stirring occasionally until wilted.
- Turn off the heat.
Heat White Beans:
- Add white beans into the miso broth water and heat through.
Assembling the Ramen:
Plate Noodles:
- Place drained noodles in a bowl.
Add Broth:
- Ladle miso and white bean broth beside the ramen (the ramen will soak up the flavor).
Add Toppings:
- Place tofu on the side, along with the roasted vegetables.
- Add the spinach.
Garnish:
- Garnish with spring onion.
Serve and enjoy!
Video Description
We are pulling out all the stops and letting this video play in REAL-TIME* so that you can see how quick and easy it is to make a WICKED DELICIOUS plant-powered ramen! Don't be ashamed of using the "instant" store-bought ramen packs (just make sure they are truly vegan) and add some amazing veg to the bowl to make it next level!
*We fast-forwarded about 3 mins while things were cooking and nothing else was happening.
Full recipe below! Any other recipes or videos referenced are coming soon!
In collaboration with #milliondollarvegan, we’re fighting climate change with diet change!
Keep cooking, you got this!
Derek
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FULL RECIPE:
Serves: 2 (if using 2 portions of ramen)
Preparation time: 10-15 minutes
Ingredients:
1 packet of instant ramen noodles (throw away the sauce packets)
6-7 Brussel sprouts (trim the bottom, slice in half)
Tenderstem broccoli
½ a block of tofu (extra firm), one half - sliced
6-7 Smithy Shiitake Mushrooms, trim the end of the stem and slice in half
1 Orange, sliced in half
Fresh root ginger, trimmed and finely sliced into thin strips
Spinach
White beans - 1 can, drained
Miso
Spring onions, finely sliced
Black Pepper
Granulated Garlic
Salt
1 tsp Sesame Oil
Directions:
Pre-heat oven 215dc / over 400fc
Boil the kettle and pour into a saucepan, turn on the heat
Season tofu in a bowl, place slices in a bowl, drizzle a little oil to coat and sprinkle with black pepper, granulated garlic and salt.
Add a little oil in a cast-iron pan on a hot heat, and add tofu slices
Add mushrooms to the tofu bowl, add sesame oil, salt and pepper. Toss the mushrooms in the oil and seasoning with your hands. Add in the broccoli, a little more sesame oil and coat. Transfer to another bowl
Add brussel sprouts to the seasoned bowl.
Move tofu to a baking paper lined baking tray, add brussel sprouts to pan and toss to coat, leave to sear, toss when slightly crisp, add sliced ginger
Squeeze orange halves over the brussel sprouts to glaze, mix lightly and place sprouts and tenderstem broccoli next to the tofu on the baking tray
Put mushrooms in the pan, press them with another cast-iron pan, toss with tongs and press again
Add noodles to pan of boiling water
Place mushrooms on the baking tray next to the sprouts
Pop tray in the oven and roast
Drain noodles
Whisk miso paste in the noodle pan water
Plate up your noodles
Add a little oil to the pan, spread out with kitchen roll, place in the spinach, stirring occasionally. Turn off the heat.
Add white beans into the water
Take the baking tray out of the oven
Ladle on the miso and white bean broth beside the ramen, the ramen will soak up the flavour. Place tofu on the side, along with the vegetables and finally the spinach.
Garnish with spring onion.