Phenomenal Phoods

Vegan Ramen

Ingredients:

For the roasted veggies and tofu:

• 2 tablespoons miso paste (I used yellow because it's what they had at the store - generally, the darker the colour, the longer the fermentation and stronger the flavour)
• 2 tablespoons maple syrup
• 1 tablespoon minced (fresh ginger)
• 1 clove garlic (minced)
• 1 teaspoon chili garlic sauce (this is really spicy so be careful)
• 2 cups brussels sprouts (quartered)
• 4 large carrots (peeled and sliced)
• 1 block extra firm tofu

For the broth:

• 2 teaspoons toasted sesame oil
• 2 cloves garlic (minced)
• 1 tablespoon minced (fresh ginger)
• 1/2 yellow onion (rougly chopped)
• 2 tablespoons mirin (rice wine)
• 1 tablespoon miso paste
• 5 cups water (or 5 cups vegetable broth if you are not using the better than bouillon)
• 1/2 tablespoon vegetable better than bouillon
• 1/2 tablespoon mushroom better than bouillon
• 1 cup coconut milk
• 1 cup sliced shiitake mushrooms (dried or fresh are fine)

To assemble:

• 6 ounces ramen
• Chili garlic sauce
• Soy sauce

Instructions:

For the roasted veggies and tofu:

1. Any other veggies you like that are good for roasting on a sheet pan
2. Let the tofu sit between sheets of paper towel with a plate or something heavy on top of it for 10-20 minutes to remove excess water. When ready, cut into small rectangles.
3. Line a sheet pan with foil, grease the foil with cooking spray and preheat the oven to 400 degrees F.
4. Whisk together the miso, maple syrup, ginger, garlic and chili garlic sauce in a small dish.
5. Toss the veggies in half of the sauce sauce and spread out in a single layer on one side of the sheet pan.
6. Toss the tofu in the remaining sauce (it breaks easily to be gentle) and place in a single layer, spaced apart on the other half of the sheet pan.
7. Roast at 400 degrees F. for 20 minutes, or until veggies are all tender when pierced with a fork. I like to mix them up and turn the tofu over about halfway through.
8. If you want them a little crispier, turn on the broiler for another 2 minutes or so at the end.
9. Set veggies aside until ready to assemble the ramen.

For the broth:

1. Heat sesame oil in a large pot or dutch oven over medium-high heat.
2. Add garlic, ginger and onion and cook for 4-5 minutes until onions are starting to soften and char.
3. Add the mirin and miso paste, stirring and cooking for 1 minute.
4. Add the water and better than bouillon (or just vegetable broth) and stir until dissolved.
5. Add the coconut milk and mushrooms, stirring to combine.
6. Bring a boil and then reduce heat to a simmer. This can go as little as 20 minutes or for 2 hours. The longer you let it cook, the more flavourful it will be. I made my broth early in the day and served it for dinner so I let it go for 2 hours before taking it off of the heat and storing it in the fridge until I was ready for it.

To assemble:

1. Sliced green onions, cilantro, lime wedges or any other fresh veggies for topping
2. When you are ready, add the ramen to your boiling broth and let it cook for 4 minutes before serving. Serve it immediately as the noodles will soak up the broth and become soggy.
3. Top with the roasted veggies, tofu, chili garlic sauce for spice, soy sauce (the broth is pretty salty so taste it first) and any combination of sliced green onions, cilantro and lime wedges.