A satisfying vegan ramen packed with tender vegetables, seasoned tofu, and a creamy cashew broth, finished with aromatic oils and black sesame seeds for a deliciously comforting meal.
Ingredients extracted via AI
3 Šálka vegetable broth5 g kombu seaweed2 Šálka water0.25 Šálka cashews1.5 ks baby bok choy75 g shiitake mushroomsavocado oilsaltfreshly ground black pepper100 g tofucaraway seedstoasted sesame oil1 ČL soy sauce1 ČL dark soy sauce0.5 Šálka cashew milk1 PL sesame paste0.5 PL chili oilblack sesame seedsramen noodles
Procedure generated via AI
Preheat your oven to 190 °C (375 °F).
Bring a pot of water to a boil for cooking the noodles.
Add 3 cups of vegetable broth to a separate pot.
Add 5 grams of kombu seaweed to the vegetable broth and bring it to a boil.
Make the cashew milk by blending 1/4 cup of cashews with 2 cups of filtered water in a high-powered blender until smooth.
Set the cashew milk aside.
Once the vegetable broth reaches a boil, turn off the heat, remove the kombu, and save it for other recipes.
Add half of the baby bok choy and 75 grams of sliced shiitake mushrooms to the broth.
Place the vegetables in a large bowl, drizzle with avocado oil, season with a pinch of salt and freshly ground black pepper, and toss well.
Spread the seasoned vegetables on a baking sheet lined with parchment paper.