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Vegan Ramen Noodles with Mushrooms, Tofu, and Kale Recipe

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3.9 from 22 reviews

This vibrant Vegan Ramen Noodles recipe features marinated shiitake mushrooms, savory miso broth, tender kale, crispy tofu, and gluten-free noodles, creating a flavorful and nourishing plant-based meal perfect for any day.

Ingredients

Mushrooms:

  • 10 ounces sliced shiitake mushrooms
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 3 tablespoons low sodium soy sauce or tamari
  • ½ teaspoon paprika (half smoked, half regular recommended)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Broth and Noodles:

  • 6 cups vegetable broth
  • 1 tablespoon minced garlic
  • 5 green onions, diced
  • 1 tablespoon olive oil
  • 1 ½ tablespoons miso paste
  • 3 tablespoons low sodium soy sauce or tamari
  • 1 teaspoon maple syrup
  • 2-3 teaspoons sriracha (adjust to taste)
  • 8 ounces ramen noodles (gluten-free preferred)
  • 2 cups chopped kale
  • Chopped scallions and cilantro for garnish

Tofu:

  • 1 block extra firm tofu
  • 1 tablespoon toasted sesame oil
  • 1-2 tablespoons low sodium soy sauce or tamari

Instructions

  1. Prepare Mushroom Marinade: Whisk together olive oil, maple syrup, soy sauce, paprika, garlic powder, and onion powder to create the marinade. Add sliced shiitake mushrooms to a shallow bowl and pour the marinade over them, tossing to coat evenly. Set aside.
  2. Preheat Oven: Set your oven to 400°F (204°C) to bake the mushrooms later.
  3. Sauté Aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add minced garlic and diced green onions, sautéing for about 2 minutes until garlic starts to brown.
  4. Make Broth: Whisk in soy sauce, miso paste, maple syrup, and sriracha into the pot. Pour in vegetable broth and stir well. Let the broth simmer gently for about 20 minutes to develop rich flavors.
  5. Bake Mushrooms: While broth simmers, place marinated mushrooms on a parchment-lined baking sheet and bake in the preheated oven for 25-30 minutes until tender and caramelized.
  6. Prepare Tofu: During the last 10 minutes of mushroom baking, remove tofu from package, drain excess liquid, and cut into 1-inch cubes. In a pan, heat toasted sesame oil and sauté tofu pieces for 3-5 minutes on each side until crispy. Toss with soy sauce for flavor.
  7. Cook Noodles and Kale: Add ramen noodles to the simmering broth and cook for about 3 minutes until tender. Taste and adjust seasoning, adding salt if needed. Stir in chopped kale and allow it to wilt.
  8. Assemble and Serve: Remove mushrooms from the oven. Ladle broth with noodles and kale into bowls, top with baked mushrooms, crispy tofu, and garnish with chopped cilantro and green onions. Serve immediately and enjoy!

Notes

  • Best served fresh, but can be stored in the refrigerator for up to 2 days.
  • Longer marinating of mushrooms and simmering of broth (up to an hour) enhances the flavor significantly.
  • Using a combination of smoked and regular paprika adds a complementary smoky flavor to the dish.
  • Adjust sriracha amount to control spice level according to preference.
  • Gluten-free ramen noodles make this recipe suitable for gluten-sensitive diets.

Find it online: https://deliciousyum.com/vegan-ramen-noodles-with-mushrooms-tofu-and-kale-recipe/