Full recipe available here.

Ingredients:

• 400g firm tofu, cut into cubes
• 2 tbsp vegetable oil
• 1 large onion, finely sliced
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp red curry paste (ensure vegan)
• 1 tsp smoked paprika
• 400ml canned coconut milk
• 500ml vegetable stock
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 200g rice noodles
• 100g kale or spinach leaves
• Juice of 1 lime
• Salt and freshly ground black pepper, to taste
• Fresh coriander leaves, for garnish

Method:

1. To prepare the tofu, drain it well and press it to remove excess moisture. Place the tofu block on a clean kitchen towel or several layers of paper towels, wrap it, and place a flat plate or cutting board on top. Add something heavy, like a few cans or a skillet, to press the tofu for about 15 minutes. Once pressed, cut the tofu into cubes.

2. In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and fry over medium-high heat for 5-7 minutes, turning occasionally, until all sides are golden and crispy. Remove from the pan and set aside.

3. In a large saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.

4. Add the red curry paste and smoked paprika, stirring well to coat the onion mixture. Let it cook for 1-2 minutes to release the full aroma of the spices.

5. Pour in the coconut milk and vegetable stock, stirring until well combined. Add the soy sauce and maple syrup, and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to allow the flavours to meld beautifully.

6. While the broth is simmering, cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process, then set aside.

7. Add the kale or spinach leaves to the soup, allowing them to wilt for about 2-3 minutes. Gently stir in the crispy tofu cubes, ensuring they are coated in the rich, creamy broth. Squeeze in the lime juice, and season with salt and freshly ground black pepper to taste.

8. To serve, divide the cooked rice noodles between bowls and ladle the red curry broth over the noodles. Top with crispy tofu and wilted greens, and garnish with fresh coriander leaves for an extra burst of freshness.

Dashi + sesame miso tare Roasted tomato Fried tofu Spinach Scallion + sesame seeds Fried garlic & shallot Chili oil, garlic aroma oil

Vegan Tantanmen with homemade Tokyo style noodles (Ramen Lord's recipe, slightly modified) and Vegan bone broth (Chris Gantan's recipe)+Soy milk, topped with Tofu chashu (Chris Gantan's recipe), Seitan Sobboro (spiced according to Ramen Lord's recipe, substituted meat with Seitan), Green Onions, Bakchoi, Corn and Nori.

I made this delicious gluten free vegan ramen using millet ramen noodles 🍜. It turned out sooo good 😋 I left out the shiitake mushrooms and the nori squares. Unfortunately, I am not a fan.

Ingredients:

2-inch piece of ginger, sliced 10 whole garlic cloves, crushed with the side of the knife 1 cup chopped green onions 1 leek, roughly chopped 6 cups water 2 kombu leaves (about 0.5 oz) 10 dried shiitake mushrooms 1/3 cup coconut aminos (optional, but you may want to use additional sea salt if omitting) 1 teaspoon coconut sugar, more to taste 1/2 teaspoon sea salt, more to taste

Toppings:

2-3 servings (about 4.9 oz) millet or brown rice ramen noodles 1/2 cup finely chopped spring onions 4 nori squares 2-3 broccolini stalks 1/3 cup thinly sliced regular or daikon radish 1/2 tsp chilli powder or red pepper flakes (optional) Directions:

In a large pot, add ginger, garlic, green onions, and leek, and sauté it over medium heat for 2-3 minutes, until the spring onion and leeks are soft, adding a bit of water if needed to prevent sticking.

Add water, kombu, shiitake mushrooms, and optional coconut aminos to the pot and bring it to a boil. Remove the kombu just before the broth starts boiling and discard.

Once the broth has reached boiling point, reduce the heat, cover the pot, and simmer it for at least 3 hours.

Strain the broth into a clean bowl or pot. Keep the shiitake mushrooms but discard the rest. Season the broth with coconut sugar and sea salt to taste. If you chose not to use the coconut aminos, you might want to add more sea salt than the ingredients call for.

Slice the shiitake mushrooms and set aside to use as a topping for the bowl.

Boil the noodles according to the packet instructions in a separate pot and set aside.

Steam the broccolini for 3-4 minutes until tender but still crisp. Set aside.

Divide the noodles and broth between two bowls. Top it with mushrooms, broccolini, spring onions, radishes, and chili powder (if using). Enjoy immediately.

I have been doing a lot of searching, and finally found a good quality instant vegan Ramen that is made in the USA. Let me recommend:

https://sunnoodle.com/

I don't know if all their flavors are vegan, but the two that are available in my local Thriftway are.

As a bonus, the packages are big enough that you will only need to open one or two of them, instead of 4 to 8 like with other brands.

I like to dump in a bunch of prewashed veggies and some diced tofu to make it feel more restaurant like. A little toasted sesame oil may also add some flavor, though it is fine just out of the box.

The packages require refrigeration, because the noodles are fresher than the dried varieties. Supposedly they can be frozen, but I have not tried that yet.

August is officially (quite unofficial actually) the month of Ramen. I am on the mission to really go deep with each bowl, taking every component to the next level, and testing out combinations and techniques that may otherwise be overlooked.

The above pictured bowl is built around my classic Ikiko (IG: ikikoramen) Tantanmen base. The tantan tare is combined with cashew butter for enhanced nuttiness and a creamy texture, followed by sanshō and an imported black garlic paste from Japan. Complex chilli, garlic and toasty nut notes form the flavour profile of this bowl.

The stock is a Dashi of kombu seaweed and an assortment of 5 types of dried mushrooms: Shiitake, Ceps/Porcini, Champignons, Slippery Jacks and Oysters. A blend of spices and aromatics complete this.

Mayu (Burnt Garlic Oil) and Sichuan Chilli Oil are the aroma oils of choice; albeit hidden by the frothy-brothy situation. A variety of wood fired vegetables and nori finish the toppings.

Does anyone have any suggestions for gluten free ramen noodles? I have looked into Soba and Conjac noodles so far with mixed results. My godmother is vegetarian and celiac but I want her to be able to experience how amazing ramen is!

I recently tried the Nu Skool ramen from tatsuya and absolutely loved it. PS: this is one of my first ramen I’ve ever had and I’m now addicted to it.

Tried to replicate it at home but couldn’t get it to taste similar, and when I googled I stumbled upon this community.

I was wondering if someone can point me to a recipe or if someone would be kind enough to share on how to make the Nu Skool ramen, I’d be grateful.

I don’t like mushrooms so when I goto tatsuya I ask them to not put mushrooms explicitly.

Thanks