Vegan Ramen Bowl with Unami Broth, Vegetables and Tofu
Here’s how to turn the trendiest carb into a healthy, steaming bowl of deliciousness at home. Make a simple Dashi Broth…
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Mixing bowl
- Colander
- Chopsticks
- Spoon
- Whisk
- Plate
- Serving bowl
- Stove
- Kitchen towel
- Measuring cup
- Measuring spoon
Ingredients
- 4 cups vegetable broth
- 1 piece kombu, 4" x 4"
- 2 blocks organic buckwheat ramen noodles*, about 5 ounces
- ¾ cup organic silken tofu
- 1 teaspoon sesame seeds, toasted golden in a dry skillet
- 1 teaspoon sesame oil
- 2 tablespoons shallots, peeled and chopped
- 1 tablespoon scallions, thinly sliced
- 2 medium garlic cloves, peeled and minced
- 2 teaspoons fresh ginger, peeled and minced
- 4 medium fresh shiitake mushrooms, cleaned and sliced
- ½ teaspoon chili paste, sold in healthfood and asian shops
- ½ cup colorful carrots, thinly sliced
- ½ cup snow peas, strung and sliced
- ½ cup fresh spinach leaves, cleaned and dried
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