Quick vegan miso ramen with seared tofu, bok choy and mushrooms
Japanese cuisine · Yeung Man Cooking · ♥ 7.2K likes · 192.6K views · 5 min video
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Read about tofu in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 tbsp miso paste
- mushrooms
Brush the mushrooms gently with a damp cloth; never run them under water.
Quick vegan ramen and cleaning mushrooms
- extra firm tofu
- olive oil
- bok choy
Dry the extra firm tofu completely, then sear it in olive oil in a hot non-stick pan; bring a pot of water to the boil.
Set the seared tofu aside. Sear the bok choy in olive oil in the hot pan for colour, flipping once; set aside.
Put the dry ramen noodles in a mixing bowl, pour over boiling water just to cover, and soak two minutes.
- dry ramen noodles
- garlic
Return the stock pot to the heat with a little olive oil; add garlic, then mushrooms.
- green onions
- 3–4 cup water or vegetable stock
- tamari or soy sauce
Add green onions and miso paste; deglaze with three or four cups of water or vegetable stock, bring the heat up and stir; add tamari or soy sauce.
- nori
- cilantro
While the stock simmers, prepare the bowl: noodles, the mushrooms, the crispy tofu, the seared bok choy, sliced nori and cilantro; serve right away.
Assembling the bowl