You need a bowl of this slurplicious Vegan Shoyu Ramen - silky broth, flavorful tare!

By WoonHeng · 240 min

Ingredients

Instructions

1. Sauté the ginger and mushrooms in a tablespoon of oil in a large stockpot until fragrant. Stir-fry the cashews, leeks and daikon for a few minutes.
2. Add the water and turn the heat to high. Add the garlic bulbs and kombu, then the salt.
3. Cover and bring to a boil, then simmer for 45 minutes. Take out the kombu as soon as the water boils for a clearer broth. Season with mushroom seasoning.
4. Put all the tare ingredients in a small saucepan and bring to a rolling boil. Lower the heat and simmer uncovered for 10-15 minutes, until reduced to almost half. Let the aromatics steep as long as possible. Once cooled, store any unused tare in a jar with the aromatics strained out.
5. Cut the tofu into 4 blocks and place them on a shallow plate. Spoon about 2 tablespoons of tare over them and marinate for at least 15 minutes, turning occasionally.
6. Heat a drizzle of oil in a non-stick pan. Pan-fry the tofu over medium-low heat for about 2-3 minutes per side, until golden and a thin crust forms. Let cool completely before slicing.
7. Strain the broth into another pot, removing the mushrooms and kelp if still in it. Keep warm over low heat.
8. Boil a pot of water, blanch the mung bean sprouts for a few seconds, then use the same water to cook the ramen noodles as the package directs.
9. Put 2 tablespoons of tare in each bowl, ladle the broth over, add the noodles, and top with the sprouts, menma, chopped scallions and sliced tofu. Serve warm.

Summarized from WoonHeng's video. Watch it for the details.

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