VEGAN & GLUTEN-FREE RAMEN RECIPE

Step 1

With a clean paper towel, soak up any excess moisture. Then fold up a couple of paper towels to the size of the block of tofu and place it underneath the tofu block. Repeat this on top as well and chose a heavy, flat object and place it on top of your tofu for about 30 minutes.

Step 2

Start marinating your tofu in a bowl by adding all the tofu ingredients. Let sit for 20 minutes while stirring occasionally and flipping sides.

Step 3

Heat a frying pan on medium-high then add coconut oil. Once the frying pan is hot, put in your tofu slices with the rest of the marinade. Fry until tofu is nicely browned approximately 5 minutes on each side.

Step 4

Preheat oven to 350˚F and line two baking sheets with parchment paper.

Step 5

Brush on olive oil on baby bok choy and salt. Break apart the Enoki mushrooms as if you were unrolling them. Brush with olive oil and salt.

Step 6

Heat a large soup pot over medium heat. Add grapeseed oil or coconut oil, garlic and ginger. Sauté 1-2 minutes or until it starts to brown then add the shiitake mushrooms and continue sautéing for another 5 minutes or until golden brown.

Step 7

Add 1 cup of the vegetable broth to deglaze the bottom of the pan.

Step 8

Add remaining 5 cups vegetable broth, kombu or kelp, miso, and tamari and reduce to low and let simmer with a cover for 1-hour stirring occasionally.

Step 9

To serve fill bowl with noodles and topping ingredients and ladle in the broth, ensuring to add in shitake mushrooms.