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Vegan Ramen with Enoki Mushroom Snow Crab

Vegan Ramen with Enoki Mushroom Snow Crab
Perfect for cold days and cozy nights in (or just to feed that ramen craving we all know too well), this vegan ramen, topped with Seed to Surf’s Enoki Mushroom Snow Crab, is sure to do the trick.



Ingredients: 

Broth

  • 3 large cloves of garlic, pressed
  • 2.5 inch piece of fresh ginger, cut into a few smaller chunks
  • 2 tbsp white miso paste
  • 1 ½ tbsp tahini
  • 20g dried shiitake mushrooms
  • 6 cups good-quality vegan stock
  • 3 tbsp soy sauce

Tofu

  • 1 standard package (340g) extra firm tofu
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp of cornstarch (or use arrowwood starch/potato starch)

Everything else

  • 3 x 100g servings of ramen or rice noodles
  • Olive oil
  • Pan seared vegetables (carrots, bok choy, broccoli, asparagus)
  • Seed to Surf’s Enoki Mushroom Snow Crab (½ tin per serving) 

Optional Garnishes:

  • A few sprigs of green onions, chopped 
  • Fresh or pickled ginger 
  • Vegan kimchi
  • Sesame seeds (toasted or raw) 
  • Toasted sesame oil
  • Sriracha or hot sauce 
  • Shelled edamame

Instructions

  1. Turn oven on to 400 degrees F. Remove your tofu from the packaging and use a tofu press to release extra water (approx. 15 mins).

  2. To make the broth, start by heating up oil in a large pot over medium heat. Then add the garlic and ginger and saute for 2-3 minutes,m being careful not to burn the garlic. Then add the miso paste, tahini, shitakes, vegan stock and soy sauce. Bring to a gentle simmer, cover and bubble for 5-10 minutes, or until the ginger has softened.

  3. Once the ginger has softened, use a mesh strainer to strain the liquid and remove all solid pieces. Then transfer the liquid back into the pot.

  4. While the broth is cooking, you can prepare and cook your tofu. Remove the tofu from the press and wipe off any excess liquid with a paper towel. Cut into 0.75 inch cubes and toss in a bowl with 1 tbsp of both soy sauce and olive oil. Once tossed, add the cornstarch and ensure all pieces are fully coated. Arrange on a baking tray lined with parchment paper (if you don’t have paper, ensure the tray is greased). Cook for 25-30 minutes or until crispy and firm on the outside, flipping 1-2 times throughout. Remove from oven and set aside. 

  5. Boil another pot of water and cook ramen noodles according to the directions on the package. Remove from water and then put back into the pot, adding some additional water to ensure the noodles don’t stick together. 

  6. Prepare your vegetables according to your preference and taste. We love this recipe for bok choy and were inspired by the Maple Glazed carrots in this recipe from the Minimalist Baker

  7. Compile all the ingredients together into the bowl, starting with the noodles, then broth, and toppings (divided). We prefer the Enoki Mushroom Crab in a big scoop in the centre of the dish. Top with your favourite garnishes (we’ve shared our favorites above). Enjoy! 


Note: We were inspired by this recipe from The Minimalist Baker, as well as BBC Good Food’s Vegan Ramen recipe.

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