Creamy Vegan Ramen
Ingredients
Ramen Soup
- 4 tbsp soy sauce
- 3 tbsp Mama O's Super Spicy Kimchi Paste or red curry paste
- 1/4 cup tahini paste
- 2&1/2 cups veggie broth
- 1&1/2 cup coconut milk
- 4 garlic cloves, minced
- 1 tbsp neutral oil
- 2 tbsp rice vinegar
- 1 tbps honey or sugar
- 1/2 shallot, finely chopped
- 1 tsp fresh ginger, finely grated
- 2 whole scallions, finely chopped
- 8-9 ounces instant ramen noodles I used 3 packets (3 ounces) of instant ramen
- 1 tbsp chili crisp or chili oil
Toppings
- Steamed Broccoli
- Steamed Baby Bok Choy
- Buttered corn
- mushrooms
- crispy tofu
Instructions
- Heat neutral oil in a large pot over medium heat. Add the shallot, garlic and ginger. Cook for 2 minutes, stirring frequently. Add the kimich paste or red curry paste, and cook for 1 minute. Add the broth, soy sauce, rice vinegar, honey, tahini and coconut milk. Bring to a boil and stir until everything is incorporated. Lower heat and simmer for 10-12 minutes.
- Add chili crisp or chili oil. Taste the soup and additional spices to your liking. If you like it more savory, add soy sauce. If you like it more spice, add chili paste.
- While the soup is finishing, bring a separate pot of water to a boil and add the ramen noodles and cook for 2-3 minutes, or until tender, then drain.
- If you want the soup to be smooth, pour it through a sieve. When ready to enjoy, add ramen noodles to each bowl, ladle soup over the noodles, then top with any of your favorite toppings ( steamed broccoli, scallions, buttered corn, baby bok choy, mushroom). You drizzle some chili oil or sriracha.