Vegan Ramen with Tofu

One of the hubs go to ‘recipes’ is ramen. It’s so nourishing and it’s a big hit with the kiddo. I did an Instagram poll and there were a ton of votes wanting his recipe so here it is. This is very loose as he just makes it and tastes as he goes.

We originally did it without coconut milk added and I like that for a lighter version. Lately, he’s been adding full fat coconut from the can. I feel like it would work really well with light coconut milk in place of water too. It’s your call which option you go with. It’s definitely creamier and richer with the coconut milk - perfect for Fall maybe.

You can definitely interchange the vegetables too which makes it so flexible. Sometimes we do kale or edamame. Use what you have!

I love using plant-based protein for protein, fibre and no saturated fat. This is helpful for cardiovascular health, diabetes, cancer risk and even perimenopause symptoms. I live in a mountain town and we are outside every single day - I know eating plant-based uses way less resources than the meat and dairy industry. Most kiddos don’t love the texture of meat so I hope this is a hit with your family too.

Ingredients

  • white onion, diced

  • sesame oil, enough to sauté onions

  • 1 cup finely shredded carrots

  • 1 cup water

  • 1 tbsp better than bouillon vegetable concentrate (can mix bouillon in seperate cup with a little hot water if you’d like it to mix well)

  • splash of soya sauce or tamari

  • one package firm tofu, diced

  • wild mushrooms, mix

  • 5 tbsp genmai miso paste

  • 1 head of broccoli, chopped

  • 1 tsp abokichi ozaku chilli miso

  • optional: 1 can coconut milk

  • adds 2-3 cups water based on how much broth he wants

  • serve with ramen noodles (we use Lotus from Costco)

Instructions

  1. sauté onion in sesame oil

  2. start the hot water for the noodles, once boiling, follow noodle package instructions

  3. add carrots, water, mushrooms, tofu, soy sauce or tamari and vegetable stock concentrate

  4. pour in optional can of coconut milk, extra water and chilli miso sauce

  5. add genmai miso paste and broccoli closer to the end if you like bright green broccoli

  6. plate noodles and add broth with vegetables over top

  7. option to add more spicy chilli miso

I hope you love it and make the version your own based on what you like.

Let me know in the comments below what some of your quick weeknight meals are.

Jordan Bruce Nutrition

Next
Next

Creamy Homemade Cashew Milk