Little Potatoes are a little unexpected in traditional ramen but help to add body to the broth with minimal effort and delicious results!
These vegan ramen noodles are from one package. Choose whichever noodles you think will work best: rice noodles, udon, soba, or flour stick noodles are all suitable options.
- Large skillet
- Medium saucepan
- 1 tsp sesame oil
- 1 tsp canola oil
- 1/2 onion
- 4 cloves garlic
- 2 cups mushrooms, slice thick
- 1 1/2 Tbsp soy sauce
- 1 tsp sriracha
- 1 pinch dried ginger
- 2 cups vegetable broth
- 1 package vegan ramen noodles
- 1/2 package extra-firm tofu, cut into 1/4-inch thick squares
- 1/2 cup Little Potatoes
- 1/2 cup mushrooms, sliced
- 1/2 cup baby spinach, julienned
- 1 carrot, shredded
- 2 green onions, thin sliced
- 1/2 cup bean sprouts
Pan-fry extra-firm tofu in sesame or canola oil until crispy on both sides. Set aside.
In a medium saucepan, heat sesame + canola oil over medium heat. Add sliced onion and garlic. Cook, stirring frequently, for 1 to 2 minutes. Add mushrooms and continue cooking until mushrooms are tender. Add ginger, soy sauce, and sriracha, cook, stirring frequently for one minute. Slowly add two cups vegetable broth. Simmer for 10 minutes, while you prep the ramen toppings.
Strain the broth and measure. Add water to correct volume to 600 ml, taste, and adjust with water to suit your preference. Bring broth back to a boil and add sliced potatoes. Simmer for three minutes. Add noodles (cooking according to package directions) at the appropriate time to ensure potatoes and noodles are cooked at the same time.
Divide noodles and broth between two bowls. Top with crispy tofu, carrot ribbons, bean sprouts, thin-sliced mushrooms, spinach, and green onion. Serve with sesame seeds, soy sauce, and sriracha.