This is such a cozy & fresh take on classic Ramen. It truly warms the soul on a rainy day. I originally added the coconut milk as a replacement for the "creaminess" of the soft boiled egg found in most Ramen recipes and IT WORKS. The fattiness of the coconut milk really balances well with the salty base of the broth. Enjoy!!
Ingredients:
Broth:
1 cup Onion (diced)
2 Carrots (diced)
4 Stalks Celery (diced)
1/4 Poblano (diced) (optional)
5-6 Cloves Garlic (minced) (I used seasoned roasted garlic)
2in Piece Ginger Root (minced)
3 Tbsp Olive Oil
3 Tbsp Coconut Aminos ( can sub soy sauce)
1 Tbsp Mirin (can sub rice wine vinegar + tsp sugar)
8 cups Vegetable Broth
6 oz Shitake Mushrooms (chopped)
4 cups Kale
1 can full fat Coconut Milk
Juice of 1/2 Lime
1-2 tsp Sriracha (or more for more spice)
Fried Tofu:
7-8oz extra firm tofu
2 Tbsp Sesame Oil
1 Tbsp Olive Oil
Drizzle of Coconut Aminos/Soy Sauce
pinch of salt
Ramen style noodles (Can be found at Asian groceries/isle OR for ease I used the noodles out of the Top Ramen package :)
Garnish:
Toasted Cashews
Green Onions
Carrot Curls
Lime Wedge
Toasted Sesame Seeds
Black Sesame Seeds
Drizzle Sesame Oil
Instructions:
To prep tofu. Slice in 1/4 inch squares. Place between clean dish towels with a heavy object on top to press out water. Let sit for at least 15 mins.
In a soup pot over medium heat, add 3 tablespoons olive oil, garlic, ginger, onion, carrots, celery & poblano. Sauce until soft. Add coconut aminos & mirin. Cook 5 mins. Add veggie broth, mushrooms & kale. Simmer 5 mins. Add Coconut Milk, lime juice & sriracha. Reduce heat to low.
While broth simmers, prepare Tofu. In a frying pan add 2 parts sesame oil and 1 part olive oil. Once oil is heated, add tofu. Sprinkle with salt & coconut aminos/soy sauce. Fry until brown & crispy.
Prepare Noodles according to package instructions.
When ready to serve, add noodles to bowl. Spoon broth over noodles. Add crispy tofu & favorite garnishes.
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