Description
A comforting plant-based twist on the traditional Japanese tonkotsu ramen featuring a creamy coconut broth and hearty toppings.
Ingredients
Scale
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce
- 2 teaspoons maple syrup
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 7 ounces firm or extra-firm tofu (pressed for at least 15 minutes and sliced into two slabs)
- 1 teaspoon oil (for frying)
- 3 ounces mushrooms (shiitake or enoki)
- 2 tablespoons ginger garlic paste
- 1/2 jalapeño (thinly sliced)
- 1 tablespoon yellow miso
- 2 teaspoons sesame oil
- 2 tablespoons sambal oelek
- 2.5 to 3.5 cups vegetable broth
- 1 cup full-fat coconut milk
- 4 ounces noodles of choice (thin udon or ramen)
- 1 or 2 baby bok choy (sliced in half)
- Chopped green onion (for garnish)
- Sliced jalapeño (for garnish)
- Sesame seeds (for garnish)
- Chili oil or crushed pepper flakes (to taste)
- Lime wedges (to serve)
Instructions
- Prepare the tofu by pressing it for at least 15 minutes, then slicing into slabs.
- In a non-stick skillet over medium-high heat, add 1 teaspoon of oil and sear the tofu slabs for 2-3 minutes on each side until golden brown. Remove and set aside.
- In the same skillet, sauté 3 ounces of sliced mushrooms for 3-4 minutes until softened.
- Add ginger garlic paste and jalapeño, cooking for another minute until fragrant.
- Mix in soy sauce, hoisin sauce, maple syrup, white pepper, sesame oil, garlic powder, yellow miso, sambal oelek, and 2.5-3.5 cups of vegetable broth. Stir and bring to a simmer.
- Add full-fat coconut milk and bring everything to a gentle boil. Let simmer for 5-10 minutes to meld flavors.
- Cook the noodles according to package directions in a separate pot, then drain and rinse under cold water.
- In serving bowls, place the cooked noodles, pour hot broth over them, top with seared tofu, bok choy, and garnish with green onions, sliced jalapeño, sesame seeds, and chili oil or crushed pepper flakes. Serve with lime wedges.
Notes
Ensure your broth is well-seasoned; taste and adjust as necessary. Leftover broth can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan ramen, tonkotsu ramen, plant-based comfort food, Japanese cuisine, homemade ramen
