Vegan Raman Bowl

Hey Friends,

It’s Robin From Green Eggs And Yams!

I’m back and this time with a delicious Vegan Ramen Bowl for you! A big bowl of cozy goodness is what I crave on the regular. And this bowl tops all others! Loaded with yummy vegetables and comforting ramen noodles, this ramen bowl is the perfect fall meal.
Let’s talk about the broth. You need a good broth for a ramen dish otherwise it’s just noodles and veg- not too exciting, if that’s the case. In this particular dish, the broth takes the cake. This tasty broth makes the vegetables and noodles that much more enjoyable. Loaded with nutrients, a hint of spice, and garlicky goodness, this broth might just have you sipping it right out of a mug, because it’s THAT good. If you read my other post, I mentioned that I coined a term “Picky Husband Approved” because my husband doesn’t tend to be the easiest eater. So basically if a recipe is Picky Husband Approved, most people will enjoy it! And this Ramen Bowl passed the PHA test with flying colours! One great part of this bowl is that you can choose whatever vegetables you want in the dish in order to please those picky  eaters.
This has become one of my favourite meals to whip up as it takes less than an hour to make! So it makes for a pretty stellar weeknight meal. What more can you ask for: comforting noodles, nutrition packed vegetables and a belly warming broth.

Hope
you enjoy.
xo Robin

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serves 4
time to make: 50 minutes
ingredients
– 2 teaspoons coconut oil (or oil of choice)
– 3 garlic cloves (minced)
– 1 inch piece of ginger (finely chopped)
– 1 tablespoon miso paste
– 1 tablespoon vegetable stock paste
– 2 tablespoons tamari
– ½ teaspoon-1 teaspoon sriracha (depends on tolerance of spice)
– 4 tablespoons lime juice
– 1 teaspoon sesame oil
– 4-5 cups of water
– steam or sauté veggies of choice: I topped this bowl with green onion and
used broccoli and bok choy
– 4 portions of Ramen noodles (I used Lotus Foods Organic Millet +Brown Rice
Ramen (283g))- found at Nature’s Fare.
Tofu
– I pack (350g) of organic extra firm tofu
– ¼ cup arrowroot powder (or cornstarch)

– 2 teaspoons avocado oil
Directions for tofu:
1. Wrap the tofu in a towel and set under something heavy for 20 minutes to
drain some of the liquid in the tofu.
2. Next, cut the tofu to desired size. I went with about 1 inch pieces.
3. Heat a pan over medium-high heat and add the oil.
4. In a small bowl add the arrowroot powder and toss each piece of tofu in
arrowroot powder to nicely coat.
5. Once the pan is hot, add the tofu, making sure each piece is touching the pan
(they aren’t on top of one another.)
6. Pan fry each side of tofu until browned (roughly 4-5 minutes per side). Then
set aside.
Directions for ramen
1. Heat oil in a medium sized pot over medium heat.
2. Add the minced garlic and the finely chopped ginger.
3. After 3 minutes, or once the garlic has browned a little, turn the heat to low
and add the miso paste and the vegetable stock paste. Stir to incorporate.
4. Next, add the tamari, siracha and lime juice. Cook on low heat for 3-5 minutes
until fragrant.
5. Add the water and bring the pot to a boil. Once boiling, bring down to a
simmer for 10 minutes. Drizzle in the sesame oil.
6. At this point you should begin to steam or sauté your veggies of choice. And
bring water for the ramen noodles to a boil.
7. Follow the instructions on your ramen noodle package to cook.
8. Now you can begin to assemble your bowl. Add noodles, and veggies then
pour desired amount of broth on top. Top with green onions and