VEGAN & GLUTEN-FREE RAMEN RECIPE

MARINATED TOFU

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.

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

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.

ROASTED VEGETABLES

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

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.

DASHI (BROTH)

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.

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

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.

ASSEMBLY

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