Vegetarian
Eat + Drink

Vegetarian Ramen Recipe

Karolina Gnat

Looking forward to spring? Celebrate the tail end of winter with this flavourful and comforting vegetarian ramen recipe by Karolina Gnat, full of fragrant spices and a wholesome nutritional hug from our new Veggie Broth. Make a trip to your local Asian grocery store, and get ready to dig in!

Vegetarian Ramen

By: Karolina Gnat

Ingredients

  • 1 tbsp. sesame oil
  • 3 lemongrass stalks
  • 1 inch galangal root
  • 1 large shallot, diced
  • 4 lime leaves
  • 1 can (400 ml) coconut milk
  • 1 tbsp. miso paste
  • Juice of 1 lime
  • 1 tbsp. coconut sugar
  • 1 tbsp. tamari
  • 4 L Organika Veggie Broth
  • 2 cups sliced white button mushrooms
  • 1 package extra firm tofu
  • 1 package ramen noodles

Optional: 1 tsp. thai red curry paste

Garnish: green onions, sesame seeds, chili flakes, lime slices

How-to

  1. Trim the lemongrass where the white base portion ends and discard the tops. Pound the lemongrass base until it cracks open.
  2. Peel the galangal and cut it into chunks.
  3. In a large saucepan or pot, combine sesame oil with lemongrass, galangal, lime leaves and shallot. Sauteé until fragrant.
  4. Add the coconut milk, miso paste, red curry paste, coconut sugar, tamari and lime juice. Bring to a gentle simmer. Make sure the miso and red curry paste dissolve completely. Strain the soup through a sieve into another pot; discard the solids.
  5. In a separate pot, boil 4 L of water. Add 130 g of Veggie Broth (roughly 13 tbsp.) and stir until dissolved.
  6. Add the veggie broth, mushrooms and tofu to the spice mix. Bring the soup to a light simmer again.
  7. Meanwhile, cook the ramen noodles as per package directions.
  8. To serve, add noodles to bowl, pour the soup over top. Top with green onions and sesame seeds.

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