Updated: Sep 1
Ramen dishes are a staple for many of us living wfpb, but they can be so time consuming! We created this recipe for those days when you want a quick (and delicious) meal, but don't want to bother with a huge ingredient list or a long prep time.
6 cups vegetable broth
4 cups water
½ cup coconut milk (optional)
1 tbsp miso paste
1 tbsp red curry paste
1 tbsp sriracha
1 tsp garlic powder
1 tsp onion powder
1 package of brown rice ramen
1 package extra firm tofu, cubed
3 cups broccoli, chopped
1-2 large carrots, shredded
3-4 cups bok choy
1 cup shredded cabbage
Prepare ramen according to package directions and set aside.
Add vegetable broth, water, coconut milk (optional), miso paste, red curry paste, sriracha, garlic powder, onion powder, and salt to a large pot and bring to a boil.
Add tofu, carrots, broccoli and let cook for 3-4 minutes. (Alternatively, cube and bake the tofu at 400 for 20 minutes and add right before serving.)
Reduce heat to low and add coconut milk and bok choy and cook for another minute.
Portion out ramen in bowls and ladle broth and veggies on top. Top with shredded cabbage.