Spicy Ramen

Spicy Ramen

Ingredient list:

1 tsp seseame oil

1 tbsp olive oil

3 large carrots chopped roughly

1 yellow onion chopped finely

1 tbsp ginger powder

1 tsp sea salt

1 tsp black pepper

32 oz vegtable broth (I use water mixed with Better than Bullion Vegtable Base)

4-5  Porcini mushrooms

1 tbsp Srirracha

2 packages of undon ramen noodles

1 large bunch of bok choy chopped roughly

1 serrano pepper sliced thinly (optional)

1 daikon radish sliced thinly (optional)


In a large soup pot heat oils over medium

Add carrot and onions and cook for 4-5 minutes until slightly softened

Add ginger, salt and pepper

Pour in vegtable broth and add mushrooms + noodles

Bring to a boil, reduce and simmer for 15 minutes and until

Add bok choy and cook for an additional 3-4 minutes

Spoon into bowls

Top with serrano peppers, radish and additional Srirracha if wanted


Vegan ramen soup with tofu


What you’ll need:

1 package if extra firm tofu

1 package of refrigerated Undon or ramen noodles (discard sauce it comes with)

1 Tbsp soy sauce

Homemade or store bought vegetable stock (I use a spicy one my local store carries) 2 cups

2 cups of water

1 package if dried shiitake mushrooms rehydrated and cut if desired

1 bunch of green onions chopped (white part only)

1 head of bok choy chopped (white parts separated from the green leafy part)

1/2 head of napa cabbage chopped

2 cloves of garlic chopped finely

1/4 Tbsp of ginger paste

Hoisin sauce or teriyaki sauce

Bean sprouts (optional)

Lime slices (garnish, optional)

What you’ll do:

Press your tofu in a tofu press or on a plate wrapped in paper towels with a heavy pot or book on top until all excess moisture is removed (about 20 minutes)

Rehydrate mushrooms in a bowl of warm water for 20 minutes

In a medium sauce pan over medium heat a small amount of olive oil, garlic, ginger, onions and white part of bok choy for about 5 minutes until soft

Add the vegetable stock (2 cups)

Add 1 cups of hot water

Add the soy sauce

Add the mushrooms

Bring to a boil

Mix well

Reduce heat to low and simmer

In a large skillet over medium add a small amount of olive oil and brown the tofu

Once the tofu is browned on all sides remove it from the pan and glaze it with hoisen or teriyaki sauce in a separate bowl

In the same pan add the ramen noodles, bok choy and cabbage and fry for about 2 minutes

Pour the contents of the sauce pan into the large skillet and mix well


Spoon with a large ladle into a small bowl

Add bean sprouts

Add tofu

Add lime slice