A hot bowl of vegan ramen noodle soup makes for a sumptuous meal in cold weather. These noodles are simple and healthy. The soup here is something that is droll-worthy and full of different vegetables. The soup is prepared with a variety of fresh vegetables, mushrooms, some mild spices, and thinly cut tofu slices.
It may take some time and effort to prepare vegan ramen noodle soup, but it is surely worth it. Before proceeding towards the recipe, let us first go through the required ingredients for this dish. Do keep in mind that you have to cook the tofu and mushrooms separately first.
Ingredients To Cook Tofu And Mushroom
175 grams of extra-firm tofu that is drained and thinly sliced
1 tablespoon of soy sauce
One tablespoon of vegetable or canola oil (any light oil will serve for this purpose)
2 cups of shiitake mushrooms. The stems to be removed.
Ingredients For Vegan Ramen Noodle Soup
1 tablespoon of canola, vegetable or any light oil
Two cloves of minced garlic
1-inch piece of minced ginger
5 to 6 cups of vegetable broth
2 packets of dry ramen noodles. Do not use the pack seasoning.
Around 3 handfuls of baby spinach leaves
1 carrot that is peeled and grated
Ingredients For Garnishing
Recipe For Cooking The Tofu And Mushrooms
Cut the tofu first into beautiful thin pieces. You need not press the tofu as they will anyway dry out when cooked in the pan. Take a dish or a plastic bag and put the tofu pieces into it. Pour soy sauce over them and allow all the pieces to be coated well. Do not leave them for a long time to be marinated.
Take a large skillet or a non-stick frying pan and heat over medium flame. Pour oil into it. Once the oil is heated well, add in the tofu pieces one by one. Fry them in medium heat until they turn crispy and golden brown. Flip them so that both sides are cooked well. Turn off the flame when they are beautiful and crispy on both sides. Remove it from the pan.
Now in the same pan add in the mushroom pieces. Keep on sautéing them until crisp and golden brown. Pour some soy sauce into them and off the heat after 5 minutes.
Recipe For Vegan Ramen Noodle Soup
Take a medium soup pot and heat it over medium flame. Pour some oil into it. Once the oil is adequately cooked, add in the minced ginger and garlic. Sauté them until they turn golden brown in colour. Now pour the vegetable broth and let it come to a boil. Add the noodles and cook. Add in the roughly cut spinach into the soup just before serving.
After dividing the soup amongst the bowls top it with the cooked tofu, mushroom, and freshly grated carrots.