When it comes to the noodles in the store-bought packets, the answer is yes, they are most likely vegan. To be completely sure, read the ingredients list. The seasoning pouch in the packet, on the other hand, does usually contain some meat, fish or dairy elements.
Ingreadient
- 1 package (14 ounces) extra-firm tofu
- 3 tablespoons neutral-flavored oil, divided
- 3 medium garlic cloves, minced
- 1-in. piece of ginger, peeled and minced
- 1/4 teaspoon chili flakes
- 4 cups mushroom broth (vegetable broth also works)
- 1-1/2 cups unsweetened unflavored non-dairy milk (like oat, cashew or soy)
- 2 tablespoons white miso
- 2 tablespoons tahini paste
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 8 ounces shiitake mushrooms, stemmed and sliced
- 4 packages (3 ounces) ramen noodles, without seasoning packets
- 1 can (15 ounces) corn kernels, drained
- 2 large scallions, white and green parts, thinly sliced
- 2 teaspoons sesame seeds
Direction
- This is the secret to good tofu! If you don’t have a tofu press, drain the tofu and place it on a plate. Then top it with another plate or small cutting board, and weigh it down with something heavy, like jars or cans. Set aside for 15 minutes, periodically draining off the water that pools in the plate.
- Meanwhile, heat 1 tablespoon of the oil in a medium heavy-bottomed pot over medium heat. Add the garlic, ginger and chili flakes, and cook for 30 seconds, just until fragrant. Then add the broth. Cover with a lid, bring to a boil and simmer gently for 10 minutes. Then add the non-dairy milk, return to a boil and turn the heat off.In a small bowl, whisk together the miso, tahini, soy sauce and sesame oil. Add the mixture to the broth and whisk to dissolve. Keep the broth warm on the stove.
- Cut the tofu into eight slabs and lay them out on the cutting board. Season the top-facing side with salt and pepper.
- Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat. Arrange the tofu in a single layer seasoned side down, then season the top-facing side. Cook undisturbed until the tofu is deeply golden on the bottom, 5 to 7 minutes. Then flip and cook the other side. Transfer all the tofu to a plate.
- Return the skillet to medium heat. Add the mushrooms and season with pinches of salt and pepper. Cook until golden around the edges, stirring occasionally, about 8 minutes.
- Finally, cook the noodles according to the package directions. Then drain and rinse under running water. While the noodles are cooking, slice the tofu into strips.
- To serve, divide the noodles among four bowls. Then divide the broth and top the bowls with the tofu, mushrooms, corn, scallions and sesame seeds. Serve immediately.
