This INCREDI-BOWL vegan Ramen Recipe is quick and tasty!

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Preheat the oven to 375°F. Bring a pot of water to a boil for the noodles.
2. In another pot, bring the vegetable stock and kombu to a boil.
3. Blend the cashews with 2 cups water in a high-powered blender until smooth to make cashew milk.
4. When the stock boils, turn off the heat and remove the kombu.
5. Halve the baby bok choy and slice the shiitake mushrooms. Toss them in a bowl with a pinch of salt, pepper and avocado oil.
6. Spread the vegetables on a baking tray lined with parchment paper.
7. Pat the tofu dry and cut into bite-sized cubes. Toss in a bowl with the cumin, a splash of toasted sesame oil, 1 tsp soy sauce and the dark soy sauce. Spread on the tray with the vegetables and bake for 15 minutes.
8. Whisk about 1/2 cup of cashew milk into the vegetable stock.
9. In the ramen bowl, whisk together 1 1/2 tbsp soy sauce, a splash of toasted sesame oil, 1/2 tbsp chili oil and the white sesame paste.
10. A few minutes before the vegetables finish roasting, reheat the broth, whisking now and then. Boil the noodles according to the package, about 3-4 minutes.
11. Pour the hot broth into the ramen bowl and whisk again. Drain the noodles and add them to the bowl. Top with the roasted vegetables and tofu, then garnish with chili threads, black sesame seeds and a drizzle of chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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MushroomTofuCashewShiitake mushroomBok choyKombu