The ultimate summer soup is here ladies and gents. I love my ramen, but sometimes eating a spicy super hot soup on a 9 degree day mid summer is a big no-go for most people. This recipe is versatile. It can be made hot & spicy or cool & citrusy depending on your mood, weather, and vibe for the day. Thats overall the beauty of ramen anyway right? It gets served up and you fix it to match your needs.
This broth is easy to make with super simple to find ingredients that are in prime time season for summer and for this dish! Remember, the longer your broth cooks for, the more flavor it’ll have. And the same goes for your tofu marinade!
I love to use rice ramen noodles - Lotus foods makes an incredible rice ramen that is high in protein and total gluten free. Woohoo!
I can’t wait for you all to try this one!
1 tsp coconut oil
1 inch ginger, peeled and diced
2 garlic cloves, peeled and diced
1/4 cup chickpea miso paste (if you can’t find chickpea, regular works too)
1 tsp sesame oil
1 can coconut milk
1 tbsp tamarind paste
1 tbsp liquid aminos
1 tsp siracha
3 cups veggie broth
1 pack beech mushrooms
1-2 limes, juiced
10 mint leafs
2 tbsp cilantro leafs
1 pack rice ramen noodles - cooked to instructions on the bag
1/2 pack firm tofu, drained
2 tbsp Siracha
2 tsp garlic powder
2 tsp maple syrup
1/4 cup liquid aminos
2 ears of corn, husked and kernels sliced off
2 tbsp liquid aminos
2 tsp garlic powder
For the tofu (start this first so it can set while you cook the broth)-
Drain the tofu.
Grab a clean dish cloth and move the block back and forth in the cloth to remove excess water.
Wrap the cloth around the tofu and place something heavy on it (like a book) for about 15 minutes. This will insure you get all the water out.
While thats setting up mix together the Siracha, garlic powder, maple syrup and liquid aminos.
Once the tofu is pressed, cut into strips. Place in bowl and pour marinade on top.
Let it sit while you prep your broth.
For the broth-
In a soup pot, melt coconut oil.
Add garlic and ginger, and stir for about a minute.
Add miso paste and stir again.
Add sesame oil and coconut milk. Whisk well.
Add tamarind paste, liquid aminos, Siracha, veggie broth and mushrooms.
Cover and let cook for about 10-15 minutes.
Once its simmering, add the lime, and taste test for spiciness and saltiness. Add the mint and cilantro right before serving.
For the corn-
in a skillet over medium high heat, add the corn kernels, liquid aminos and garlic powder. Stir quickly while this cooks as it will cook fast on this temp.
After about 2 minutes remove it from heat. You still want your kernels to be crunchy.
Assemble the ramen-
Add the cooked noodles first to the bowl, then pour the hot broth with mushrooms on top.
Top with corn, tofu, more mint and cilantro and a squeeze of lime.