Gluten-Free Ramen in Vegetable Broth
With Sundried Tomato Tofu (Vegan, Gluten-Free)
Ingredients:
For the Broth + Ramen:
- 4 cups vegetable broth (low sodium if preferred)
- 2 servings of gluten-free ramen noodles (e.g., Lotus Foods millet & brown rice ramen)
- 1 tsp ginger powder
- 2 cloves garlic, minced (or 1 tsp minced garlic)
- Optional: chopped green onions, bok choy, mushrooms, or spinach for added flavor & nutrition
For the Tofu Topping:
- 1 block super-firm tofu (pressed if not pre-pressed), cubed
- 1–2 tbsp extra virgin olive oil
- 1/4 cup sundried tomatoes (in oil or rehydrated if dry), chopped
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/4 tsp pink Himalayan salt (or to taste)
- Optional: chili flakes for a kick
Instructions:
1. Prep the Tofu:
- If using dry sundried tomatoes, soak them in warm water for 10 minutes, then chop.
- Cut super-firm tofu into bite-sized cubes.
- In a pan, heat olive oil over medium heat.
- Add tofu and sauté for 2–3 minutes until it begins to brown.
- Add minced garlic, chopped sundried tomatoes, garlic powder, ginger powder, oregano, and salt.
- Cook for another 5–7 minutes, stirring occasionally, until the tofu is golden and coated in flavor.
2. Make the Broth & Ramen:
- In a separate pot, bring vegetable broth to a simmer.
- Add ginger powder and any additional veggies (optional) and simmer for 5 minutes.
- Add ramen noodles and cook according to package instructions (usually 4–5 minutes).
- Stir in minced garlic in the last 1–2 minutes of simmering for extra depth.
3. Assemble:
- Divide cooked ramen and broth into bowls.
- Top generously with your sundried tomato tofu mixture.
- Garnish with green onions or sesame seeds if desired.
Optional Add-Ins:
- A dash of tamari (gluten-free soy sauce) for umami
- A drizzle of sesame oil
- Steamed baby bok choy or spinach for greens
Recent Comments