Vegan Peanut Ramen
Ingredients
- 2 pieces garlic
- 1 small piece ginger
- drizzle of olive oil
- handful of shimeji mushrooms
- 1 cup extra firm tofu
- 1 tbsp peanut butter
- 2 cups vegetable stock
- 1 portion ramen noodles
- 1 tbsp cane sugar
- 1 tsp rice vinegar
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp roasted peanuts
- 1 stick green onion
- few sprigs cilantro
- 2 tbsp chili oil
- 1 tbsp white sesame seeds
For a non-vegan version, make a chicken stock with a whole chicken. Use the stock for the soup and shred the chicken and use that in place of the tofu.
Directions
- Finely chop the garlic and ginger
- Heat up a medium stock pot on medium high heat. Drizzle some olive oil
- Add the ginger, garlic, and mushrooms
- Boil some water for the noodles in a separate saucepan
- Crumble 1 cup worth of extra firm tofu, then add to the stock pot. sauté for 5-7min
- Add the peanut butter followed by the vegetable stock. Stir and deglaze the pan
- Cook the noodles as per package instructions. Use chopsticks to loosen the noodles occasionally
- When the broth comes to a boil, simmer on medium for 5min
- In the serving bowl, add the cane sugar, rice vinegar, soy sauce, and sesame oil. Whisk to combine
- Pour the broth into the serving bowl
- When the noodles are cooked, strain out the water. Place them in the serving bowl
- Top the ramen with crushed roasted peanuts, fresh chopped green onion, cilantro, chili oil, and white sesame seeds