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Gluten-Free Ramen

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Ramen is something that I’ve always really wanted to get into, but because so little of it is truly vegan and gluten free, it’s been difficult, to say the least. Recently, during a trip to Whole Foods, I discovered a package of rice-based Ramen noodles that made my day. “Time to make some ramen!” I said to myself, and bought a bunch of packages. Travis, who for his part is a “most-of-the-time vegan-by-proxy, who occasionally indulges in non-vegan treats”, put his seal of approval on this recipe, with a satisfied “I wouldn’t know this was vegan if you hadn’t told me”.




Gluten-Free Ramen
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For the Broth
  1. 1 Tbsp Olive Oil
  2. 3 cloves Garlic, crushed
  3. 1 Tbsp Ginger Root, finely chopped
  4. 1 cup Carrots, shredded
  5. 1 cup Shiitake Mushrooms, sliced
  6. 4 cups Vegetable Broth
  7. 2 Tbsp Miso Paste
  8. 1/2 Tbsp Tahini
  9. 2 Tbsp Tamari
For the Tofu
  1. 1 Tbsp Sesame Oil
  2. 4 oz firm Tofu, cubed
  3. 1 Tbsp Hoisin Sauce
  4. 1 Tbsp Chili Garlic Sauce
  5. 1 Tspn Maple Syrup
Assembling the Ramen
  1. 2 cups Lacinato Kale, destemmed and chopped
  2. 1/2 cup green onions, chopped
  3. 1/2 cup Bean Sprouts
  4. 4 cups Ramen Rice Noodles
For the Broth
  1. In a large pot, heat the olive oil over medium heat. Add the garlic and ginger and saute until fragrant, about 30 seconds. Add the carrots and cook until just beginning to change color, about two minutes.
  2. Add the vegetable broth, shiitake mushrooms, miso paste, tahini and tamari to the pot and bring to a boil. Turn down to a low simmer and allow to cook for 20 minutes.
For the Tofu
  1. While the broth is simmering, mix the hoisin sauce, chili garlic sauce and maple syrup together in a small bowl. Set aside.
  2. Heat the sesame oil in a non-stick pan over medium heat. Add the tofu, letting it cook on one side until that side has browned. Flip each tofu cube over using a fork or wooden spoon, and let sit until the other side has also browned.
  3. Add the sauce mixture to the tofu and sauté gently, until each tofu cube is well coated and the mixture thickens into a glaze. Take the tofu off the heat and set aside.
Assembling the Ramen
  1. Once the broth has finished simmering, add the kale and the noodles and cook for about 5 minutes, until the noodles are cooked through.
  2. Spoon the mixture into bowls. Top with tofu, bean sprouts and chives and serve.
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