Ingredients:

  • 2 tbsp avocado oil
  • 3 tbsp vegan red curry paste
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised
  • 13.5 oz full-fat coconut milk
  • 4 cups vegetable stock
  • 1 tbsp white miso paste
  • 2 tbsp tamari
  • 1 tbsp coconut sugar
  • 10 oz extra-firm tofu, pressed and cubed
  • 2 cups shiitake mushrooms, sliced
  • 2 heads baby bok choy, halved lengthwise
  • 1 large red bell pepper, thinly sliced
  • 10 oz dry vegan ramen noodles
  • 1 fresh lime, sliced into wedges
  • 0.5 cup fresh cilantro, chopped
  • 2 green onions, thinly sliced

Instructions:

  1. Prep the tofu. Wrap the 10 oz extra firm tofu in a clean towel and place a heavy pan on top for 15 minutes. Note: This ensures a better texture when searing.
  2. Sauté the mushrooms. Heat 1 tbsp of avocado oil in a pot and cook the 2 cups of shiitake mushrooms until they are browned and slightly crispy.
  3. Sear the tofu. Remove mushrooms, add the remaining oil, and brown the cubed tofu on at least two sides.
  4. Bloom the aromatics. Add the 3 tbsp red curry paste, minced garlic, ginger, and lemongrass to the pot. Cook for 2 minutes until the oil turns red and smells fragrant.
  5. Build the broth. Pour in the 4 cups vegetable stock and 13.5 oz coconut milk. Bring to a gentle simmer.
  6. Season the liquid. Whisk in the 1 tbsp white miso, 2 tbsp tamari, and 1 tbsp coconut sugar until the miso is fully dissolved.
  7. Cook the veggies. Add the sliced red bell pepper and halved bok choy. Simmer for 3 minutes until the bok choy is bright green and tender crisp.
  8. Boil the noodles. In a separate pot, cook the 10 oz dry ramen noodles according to the package. Note: This prevents the broth from getting too thick.
  9. Assemble the bowls. Divide noodles into four bowls, ladle the hot broth and veggies over them, and top with the seared tofu.
  10. Add the finish. Squeeze fresh lime over each bowl and garnish with 0.5 cup cilantro and sliced green onions.