Ramen is one of my favorite comfort foods, so naturally I had to create my own version. It’s so good, quick and easy to make, you won’t want to order takeout anymore! It’s vegan and gluten-free if you use brown rice ramen noodles and gives you lots of plant-protein from the tofu and iron from the spinach.
Ingredients: (preferably organic)
- 4 cups vegetable broth
- 2 cups oat milk, at room temperature
- ½ cup tahini
- ¼ cup tamari sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 pack brown rice ramen noodles
- 1 pack smoked tofu, cubed
- 1 pack shiitake mushrooms, sliced
- 1 cup corn
- 2 cups spinach
- 2 spring onions, finely chopped, for garnish
- sesame seeds, for garnish
Directions:
01. In a large pot, heat up the vegetable broth. In a second pot, bring water to a boil to cook the ramen noodles. When they are done, drain & rinse with cold water and set aside.
02. Use a frying pan with a little bit of coconut oil and fry the tofu until crispy and set aside. Add a little more coconut oil and fry the shiitake mushrooms until crispy and season with salt & pepper.
03. Mix together the tahini, tamari, sesame oil, rice vinegar and maple syrup. Gently reduce the heat of the broth and add in oat milk, stir until combined. Next, add the seasoning mix and stir well. Turn the heat on low to keep warm.
04. Assemble the bowls: put the ramen noodles in first, then add spinach, corn, tofu and shiitake. Pour over the broth and garnish with scallions and sesame seeds. Tip: If you like it spicy, add some chili oil
