Vegan Ramen Noodles with Lemongrass Broth

This has been by far the most gratifying meal for our quarantine family ever since this pandemic. Not only does this dish bring a feeling of well-being, but it is also easy to prep when you have your lemongrass paste ready in advance. Check out my previous post on how to make lemongrass paste.

INGREDIENTS

Protein

▢ 1 block organic extra firm tofu baked teriyaki tofu block
▢ 2 tablespoon sesame seed oil toasted
▢ ½ teaspoon salt
▢ 2 teaspoon hoisin sauce
▢ 1 tablespoon Sriracha sauce

Veggies

▢ 2 cups shiitake mushrooms
▢ 1 tablespoon sesame seed oil toasted
▢ ¼ teaspoon salt

Leafy Greens

▢ 1 cup tuscan kale shredded
▢ 2 teaspoon sesame seed oil toasted
▢ 1 tablespoon lime juice
▢ ¼ teaspoon salt

Garnish

▢ ½ cup green onions chopped
▢ fresh cilantro
▢ lime wedge

Other

▢ 8.4 oz ramen noodles (I used Ocean's Halo Ramen Noodles)

METHOD

Noodles

Boil the ramen noodles according to package directions. Drain & set aside.

Broth

First, start with cooking the aromatics in the oil. This includes the shallots, Serrano peppers, garlic, ginger and pre-made lemongrass paste. Continuously stir for a minute till fragrant on low to medium heat. Then add soy sauce, maple syrup, and rice vinegar.
Next, add the coconut milk and broth. Stir well to combine and let it simmer. After it reaches a slow simmer, then add the Tuscan kale.
Remove from heat and set aside with a lid. (Note: you want to re-heat the broth right before serving).

Tofu (protein)

Wrap tofu block with a kitchen towel and set something heavy over it (I used a cast iron) for 15 to 20 minutes (you can also purchase a tofu press for this process). Then unwrap the towel from the tofu block, and cut into cubes. (Note: if you go with the baked teriyaki tofu block, then you can skip half of this step. Just go straight to cutting the tofu into cubes).
In a medium size skillet, heat oil over medium heat. Once hot, sauté tofu, flip occasionally to cook on all sides; allowing all sides to get brown. Drizzle hoisin sauce, sriracha, salt and gently coat all sides of the tofu. Cook for another 3 to 4 minutes till crispy. Transfer crispy tofu to a bowl and set aside.

Shiitake Mushrooms (veggie)

In the same pan (used to cook the tofu) heat oil over medium heat. Once the pan and oil are heated, add shiitake mushrooms and stir till evenly coated with the oil. Cook on medium high heat for 5 minutes until mushrooms are lightly browned. Reduce heat to low, add salt and cook for another 3 minutes until the mushrooms are tender.

Tuscan Kale (leafy greens)

Put shredded kale in a small mixing bowl and drizzle it with oil, lime juice and salt. Wash your hands properly and then massage the kale (gently squeezing and tossing) until it softens.

Assemble

Place the boiled noodles in serving bowls, and pour the hot broth on top when ready to serve. Divide all components (tofu, shiitake mushrooms, kale) on top of each bowl. Garnish with fresh green onions, cilantro, and lime wedges.

NOTES

Do not let the noodles sit in the broth too long before serving. The broth soaks up the liquid, and takes the fun out of slurping. Add broth to the noodles right before serving.

There is a visual on how to make the paste on Instagram.

Course: Main Course

Cuisine: Asian

Keyword: how to make ramen, lemongrass ramen, ramen noodles

Tried this recipe?Let us know how it was!