Vegan Peanut Satay Ramen Recipe | SO EASY Soup Broth!! (ビーガンラーメンの作り方)

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Finely chop the garlic and ginger.
2. Heat a medium stock pot over medium-high heat and drizzle in some olive oil.
3. Add the ginger, garlic and mushrooms to the pot.
4. Boil water for the noodles in a separate saucepan.
5. Crumble 1 cup of extra firm tofu into the pot and sauté for 5 to 7 minutes.
6. Add the peanut butter, then the vegetable stock. Stir and scrape up the browned bits from the pan.
7. Cook the noodles according to the package instructions, loosening them now and then with chopsticks.
8. When the broth boils, simmer on medium for 5 minutes.
9. In the serving bowl, whisk together the cane sugar, rice vinegar, soy sauce and sesame oil.
10. Pour the broth into the serving bowl.
11. Drain the noodles and place them in the serving bowl.
12. Top with crushed roasted peanuts, chopped green onion, cilantro, chili oil and white sesame seeds.

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

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GarlicGingerScallionMushroomTofuPeanutPeanut butterExtra firm tofu