Cooked - Creamy Coconut Lime Ramen

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Coconut Lime Ramen

1.0

1 block extra firm tofu, crumbled

2 tablespoons olive oil

2 tablespoons tamari

½ teaspoon Chinese five spice

1 teaspoon garlic powder

1 tablespoon avocado oil

4 ounces shiitake mushrooms, sliced thinly

1 shallot, minced

1 tablespoon tamari, plus a splash more

4 garlic cloves, minced

3-inch piece ginger, grated (about 1 heaping tablespoon)

2 cups vegan chicken broth

1 cup full-fat coconut milk

3-4 ounces ramen noodles

Zest of 1 lime

½ teaspoon sugar

Juice of ½ lime

Scallions

Cilantro

Chili oil

Lime wedges

Preheat the oven to 425°F
Mix the crumbled tofu with olive oil, tamari, five spice, and garlic powder until well coated
Bake tofu on a parchment lined tray for 20-25 minutes or until crispy
Toss baked tofu with a splash of dark soy sauce and maple syrup after baking
Add avocado oil to a skillet on medium heat
Add mushrooms and let them cook undisturbed for 3-4 minutes
Deglaze mushrooms with 1 tablespoon tamari
Add shallot, garlic, and ginger and cook for 1-2 minutes until fragrant
Stir in broth and coconut milk and bring to a simmer
Add ramen noodles and simmer until cooked
Mix lime zest with sugar in a small bowl to release citrus oils
Add lime zest mixture to the pot with an extra splash of tamari
Let everything mingle on low heat for 1-2 minutes
Serve with scallions, cilantro, chili oil, and extra lime wedges

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Ramen

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 31 weeks ago

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