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Inauthentic Vegan Ramen Noodles

Servings 2 small bowls

Ingredients

Sauce

  • 1 tablespoon chickpea miso
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari
  • 1 teaspoon umeboshi vinegar

Soup

  • 1/2 package ramen noodles i.e., one ramen noodle cake
  • 6 pearl onions
  • 6 mushrooms
  • 1 scallion
  • 1/4 small carrot
  • 4 small squares of tofu pressed for as long as you ave time for

Instructions

Sauce

  1. Whisk the sauce together and set aside.

Soup

  1. Get the water boiling for the ramen noodles. Set a nonstick skillet on medium.
  2. Thinly slice the scallions and use a vegetable peeler to make a few slices of carrots, enough for 2 small bowls.
  3. Drop the tofu in the sauce and coat each side. Place into the skillet. Let the tofu cook for a minute on the first side and then flip over. When the second side is brown, take them out of the skillet and set aside.
  4. Cut the pearl onions in half and slice the mushrooms thinly. Add them to the pan and pour the rest of the sauce over the onions and mushrooms. Toss around and coat with the sauce.
  5. When the water is boiling, drop the noodles in and let them cook for a minute until al dente. Scoop out 1 cup of the liquid and add to the onions and mushrooms and thin out the sauce. Use more water if necessary, but the sauce should be thick-ish.
  6. Use a spider strainer to lift the noodles out of the water and drop half into each bowl.
  7. Use a big slotted spoon to place onions and mushrooms on top of the noodles. Then use a ladle to equally distribute the sauce over the top of each bowl.
  8. Decorate with 2 pieces of tofu each, a handful of scallions and carrots. Enjoy!