Friday Fuel: Creamy Ramen with Chili Oil & Mushrooms
What better than hot creamy soup with noodles on a cold Winter day?
This recipe was adapted from the traditional Japanese tonkotsu ramen. Often the broth of tonkotsu ramen is fortified with pork or chicken fat, but this version is plant-based and really unique in flavor. The topping on this soup is minimal and the noodles are quick cooking. It’s a great mid week family meal that even the kids will love. In fact, any parent with teenagers knows that like boba tea, ramen is all the rage these days. This recipe is sure to make your teenager stoked for family dinner night!
Have fun with the toppings, garnish and vegetables. You can easily make this soup fit your families’ needs. Feel free to sub tofu for real pork or chicken. Impossible meat makes for a great alternative as well.
Any leftovers can be stored in an airtight container in the fridge. It will last about 4 days.
Creamy Ramen with Chili Oil & Mushrooms Recipe
Yields 4 servings
Tofu & Veggies
- 1 teaspoon toasted sesame oil
- 2 teaspoons tamari
- 1 package high protein tofu, sliced into strips
- 4 large shiitake mushrooms (or 8 small), thinly sliced
- 5 cups water
- 5 Tablespoons vegan “no chicken” broth base
- 1 piece dried kombu (about 1/2 ounce)
- 1 1/2 cup creamy barista style oat milk, unsweetened
- ¼ cup tamari
- 2 Tablespoons seasoned rice vinegar
- 1 Tablespoon agave nectar (or sugar)
- 2 1/2 Tablespoons chili oil
- 2 Tablespoons toasted sesame oil
- 1/3 cup Japanese sesame paste, or tahini
- 1/2 large zucchini, peeled with a Y peeler
- 4 green onion (scallion), finely chopped
- Handful cilantro, chopped
- toasted sesame seeds
- sesame chili oil
- 10-12 ounces ramen noodles (fresh or dried)
Tofu & Veggies
- Lightly coat the tofu pieces and sliced mushrooms in oil and tamari. Put into the air fryer for 7 minutes at 390 degrees. (Or sauté in a pan over medium heat for about 8 minutes. Tossing every minute or so. But you will have to increase the amount of oil by a little.)
- Combine the water and broth paste in a large pot. Add kombu (seaweed). Bring to a simmer and let it simmer for about 7 minutes. Remove the kombu and turn off the heat. Allow to cool for 2 minutes, then gently whisk in oat creamer, adding a little at a time. Warm the milky broth again over medium heat until it simmers again.
- In a bowl, combine tamari, agave, chili oil, sesame oil and tahini.
- Add this mixture to the pot of hot broth. Whisk until well combined. Keep the broth simmering.
- In the meantime, cook the ramen noodles according to package but you will want them al dente so reduce the cook time a bit. Drain, rinse and set aside.
- Pour the hot broth into small bowls. Add noodles to each bowl. Add the tofu and veggies. Then garnish with scallions, zucchini, cilantro, more sesame chili oil, and sprinkle toasted sesame seeds.
Juli Novotny lives in Southern California with her tribe and spends her days cooking up a storm in her little plant-based kitchen. After owning a gluten-free vegan cookie company for 11 years, Juli has since been cooking for clients, consulting for health food start-ups, and developing recipes for cool, like-minded brands. Last year Juli finished an intensive course in Plant-Based Nutrition through Cornell University online. You can find more of her recipes on her food blog: www.purekitchenblog.com or on IG: @purekitchenblog