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One Pot Vegan Ramen with Sesame Tofu

Nothing eases the minds of the ones tasked with kitchen cleanups more than one-pot recipes. And when it comes to ramen noodle soups, one-pot method is not only the most convenient, but also the best way, in my opinions, to preserve the flavours from every single ingredients all in the broth.

In making of this one-pot ramen, I tried a very special noodle for the first time - Kelp Noodles! Maybe I'm late to the game but honestly I've never even heard of it until I just randomly glanced upon it in our local grocery store. This is yet another proof that going vegan or plant-based does not limit your food choices, quite the contrary, I got to try so many new things because of it!

The kelp noodles are bascially exactly like vermicelli noodles, both taste wise and texture wise. Meanwhile the kelp noodles are much lower in carb content, rich in minerals, fat-free and gluten-free. It goes perfectly in any noodle soup recipes. 

And since the noodles themselves are very light, I wanted to make sure the rest of the ingredients provide enough nutriuents, the crispy sesame tofu triangles provide tons of plant protein; zucchini, carrots, radish, bok choy, for vitamin and fiber; I also added some super foods ingredients to this broth, goji berries, ginseng, and lotus seeds, considering we need some immune-boosting nutrients more than ever.

So there you have it, quick, easy, nourishing, and delicious, all in one pot.


INGREDIENTS:

For the Sesame Tofu -

1 block Extra-Firm Tofu

2 tablespoon Soy/Tamari sauce

1 tablespoon Coconut Amino

1/2 tablespoon Rice Vinegar

1/2 cup Arrowroot Powder or Corn Starch

Black and White Sesame

For the Ramen soup -

2 servings of Kelp Noodles or Noodles of choice

1 Zucchini, spiralized

1 large Carrot, spiralized

3 cup Vegetable Stock

8 oz Shiitake Mushroom

2 bok choy, halved

3 Garlic Cloves, minced

4 Radish, sliced

1 tablespoon Miso Paste

Olive oil for cooking

Optional, Goji berry, Ginseng, Lotus seed

TO MAKE:

- Mix all the liquid ingredients for the sesame tofu, cut the tofu into 1/2 inch slices and marinate in the liquid mixture for about 20 minutes;

- Thinly slice the shiitake mushrooms, you can save a few as a whole and carve a cross on the top for decorations;

- In a non-stick pot, heat a drizzle of olive oil over medium-high heat, add minced garlic, sauté for about 1 minute till fragrant, add the shiitake mushrooms, sauté till the moisture comes out, season with 1 tablespoon of soy/tamari sauce and 1/2 tablespoon of coconut amino;

- Add the vegetable stock, radishes, ginseng and lotus seed, if using, bring to a boil then lower the heat to medium-low, keep it simmering for 20 - 30 minutes;

- Meanwhile, carefully take out the tofu slices from the marinade, first lightly coat both sides with arrowroot powder or corn starch, then coat in mixed black and white sesame seeds, in a large frying pan, heat a large drizzle of olive oil, pan fry the tofu till both sides are golden crispy, cut into triangles;

- Finally, add the carrot, zucchini, bok choy, kelp noodles and goji berries (if using) to the broth, cook till all vegetables are soft and the noodles are tender;

- In a small bowl, whisk the miso paste and some hot water till smooth, this will prevent the miso paste from clumping in the broth, then add the miso mixture into the pot, stir well, serve immediately. Enjoy!


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