Smoky Vegan Ramen

Name: Smoky Vegan Ramen
Cuisine: Asian, Korean
Ingredients: 1 small daikon radish (cut into 1-inch thick slices); 2 carrots (cut into 1/2-inch thick slices); 1 large onion (quartered); 10 cups water; 2 tbsp coconut sugar; 1 and 1/2 tsp salt; 1/4 cup oil; 1 shallot (minced); 1 clove of garlic (minced); 1 and 1/2 tsp red pepper flakes; 1 and 1/2 tsp korean chili flakes; 1 tsp white sesame seeds; 1/2 tsp smoked paprika; 1 tbsp oil; 1 tsp minced ginger; 1 and 1/2 cup sliced mushrooms; 1 tbsp soy sauce; 1 tsp coconut sugar; 5 ounces dry noodles; 6 ounces tofu of your choice ((I used fried tofu), cut into slices); 1/2 cup cooked corn; 3/4 cup chopped green onions

10 steps

Smoky vegan ramen with a rich homemade broth! Infused with chili oil and served with sautéed ginger mushrooms, tofu, and green onions!

Updated at: Thu, 17 Aug 2023 12:06:27 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories570.6 kcal (29%)

Total Fat29.5 g (42%)

Carbs64.8 g (25%)

Sugars19.5 g (22%)

Protein16.7 g (33%)

Sodium1553.5 mg (78%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Instructions

Broth

Step 1

Add the chopped daikon radish, carrots, and onion to a large pot. Cover with the water, and add the coconut sugar and salt.

Step 2

Bring to a boil over medium heat and let it simmer gently uncovered for about 1 and 1/2 hour. It will reduce by about 1/3. In the meantime, prepare the chili oil and mushrooms.

Smoky Chili Oil

Step 3

Heat the oil over low-medium heat, in a medium-size saucepan. Once hot, add the minced shallot and garlic, and fry for 2-3 minutes.

Step 4

Add the red pepper flakes, Korean chili flakes, white sesame seeds, and smoked paprika, and cook for one more minute. Remove from heat, transfer to a small bowl and let it cool.

Ginger Mushrooms

Step 5

Heat the oil over medium heat in a non-stick skillet. Once hot, add the garlic and ginger and fry for 1-2 minutes, or until fragrant.

Step 6

Next, add the sliced mushrooms and sauté for another 3-5 minutes, or until mushrooms are cooked.

Step 7

Pour in the soy sauce and coconut sugar and cook for another minute. Remove from heat and cover.

To Serve

Step 8

Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain.

Step 9

For one serving: Add about one teaspoon of the chili oil to a large bowl. Next, add 1/3 of the cooked noodles and top with some of the sautéed ginger mushrooms, tofu slices, and a couple tablespoons of corn. Pour about 1 and 1/2 cup of the piping hot broth into the bowl and top with 1/4 cup of green onions. Serve immediately!

Step 10

Broth as well as mushrooms will keep for up to 3 days in the refrigerator.

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