Vegetarian Ramen

This vibrant and comforting Vegetarian Ramen is packed with a rich, savory broth and features Lola's favorite ingredients like tofu, cabbage, and a hint of sriracha, creating a truly satisfying meal. This recipe does not include mushrooms or eggplant.

Yields: 2 servings 

Prep time: 20 minutes 

Cook time: 30 minutes

Equipment:

• Large pot with lid

• Medium pot

• Colander

• Knife

• Cutting board

• Measuring cups

• Liquid measuring cup

• Measuring spoons

• Mixing spoon

• Spatula

• 2 large serving bowls

• Ladle

Ingredients:

For the Flavorful Broth:

• 6 cups vegetable broth

• 1/4 cup soy sauce (or tamari for gluten-free)

• 2 tablespoons mirin

• 1 tablespoon grated fresh ginger

• 2 cloves garlic, minced

• 1 teaspoon sesame oil

• 2 tablespoons white miso paste

• 1-2 teaspoons sriracha, or to taste (optional, for Lola!)

For the Noodles & Toppings:

• 2 servings (about 6-8 ounces) vegetarian ramen noodles (dried or fresh)

• 7-8 ounces firm or extra-firm tofu, pressed and cut into 1/2-inch cubes

• 1 tablespoon olive oil

• 2 cups shredded green cabbage or 2 heads baby bok choy, quartered

• 1 cup fresh watercress

• 2 green onions (scallions), thinly sliced

• 1 sheet nori (seaweed), cut into thin strips (optional)

• 1 teaspoon sesame seeds (optional)

• Chili oil (optional, for extra heat)

Instructions:

Preparing the Broth:

Step 1.) Using a knife and cutting board, grate the fresh ginger and mince the garlic cloves.

Step 2.) In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic. Cook, stirring with a spatula, for 1-2 minutes until fragrant, being careful not to burn the garlic.

Step 3.) Pour in the vegetable broth, soy sauce, and mirin. Bring the mixture to a simmer over medium-high heat. Reduce heat to low, cover the large pot with its lid, and let it simmer gently for at least 15 minutes to allow the flavors to meld.

Step 4.) While the broth is simmering, in a small bowl, add the white miso paste. Scoop out about 1/4 cup of the warm broth from the large pot and whisk it into the miso paste until smooth. This prevents the miso from clumping in the broth.

Step 5.) Once the broth has simmered, remove it from the heat. Stir in the dissolved miso paste and the optional sriracha (if Lola likes a bit of heat) with a mixing spoon.

Preparing the Toppings:

Step 6.) While the broth is simmering, press the tofu if you haven't already. Then, using a knife and cutting board, cut the tofu into 1/2-inch cubes.

Step 7.) Heat the olive oil in a medium pot or separate skillet over medium-high heat. Add the tofu cubes and cook, turning with a spatula, until golden brown and slightly crispy on all sides, about 5-7 minutes. Set aside.

Step 8.) Using a knife and cutting board, shred the cabbage or quarter the baby bok choy. Thinly slice the green onions. Prepare the watercress.

Cooking the Noodles & Assembling the Ramen:

Step 9.) Bring a separate medium pot of water to a boil. Cook the ramen noodles according to package directions, typically 2-4 minutes for dried noodles.

Step 10.) Drain the cooked noodles thoroughly using a colander.

Step 11.) Divide the cooked ramen noodles evenly between two large serving bowls.

Step 12.) Carefully ladle the hot ramen broth over the noodles in each bowl.

Step 13.) Arrange the cooked tofu cubes, shredded cabbage (or bok choy), and watercress on top of the noodles in each bowl.

Step 14.) Garnish each bowl with sliced green onions, optional nori strips, and optional sesame seeds. If Lola wants more heat, provide chili oil on the side.

Step 15.) Serve immediately with chopsticks or a fork and a spoon for the broth.

Tips for Success:

• For an even richer broth, you can lightly toast the sesame oil, ginger, and garlic for a minute before adding the broth.

• Don't add the miso paste while the broth is at a rolling boil, as this can diminish its flavor and probiotic benefits. Stir it in after removing the broth from direct heat.

• Ensure your tofu is pressed well to achieve a crispy texture when pan-frying.

• Feel free to blanch the cabbage or bok choy quickly in boiling water for 30 seconds if you prefer them softer, though they will soften slightly in the hot broth.