02/11/2022Pasta - Meal soups - Main courses
Creamy Ramen Bowl
Servings
2
Ingredients
Cups
Toppings
- -Paris mushrooms 90 (g)
- -firm tofu 225 (g)
- -cooked corn 100 (g)
- -soy sauce or tamari 40 (mL)
- -maple syrup 3 (tbsp)
- -olive oil 2 (tbsp)
- -ramen noodles 2 (nests)
- -spicy ramen broth 500 (mL)
- -coconut milk 200 (mL)
Add to a shopping list
Unlock the memberarea
Unlock meal plans
Unlock all recipes
New exclusive recipes each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Thinly slice the mushrooms. Cut the tofu into thin slices.
- Heat 2 tablespoons of oil in a pan over high heat. Sauté the mushrooms for 5 minutes until they are nicely browned. Add the corn and push the vegetables to one side of the pan. In the available space in the pan, place the slices of tofu.
- Pour the cooking sauce into the pan. Let everything cook while turning the tofu slices after 3-4 minutes.
- Heat a pot of water. When it boils, immerse the ramen noodles in it for 1 minute! Drain.
- Heat the broth and coconut milk together in a saucepan.
- In bowls, serve the noodles, toppings and pour the creamy broth over them.
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Spring / Summer
1h20Vegan Vegetable Lasagna
Italian cuisine
1h45Vegan Bolognese Cannelloni
Asian cuisine
20 minExpress Spicy Peanut Butter Comfort Ramen
Italian cuisine
20 minPasta with Creamy Pistachio & Spinach “Pesto”
One pot
20 minOne-pot stir-fried soba noodles with ginger
Spring / Summer
1h10Grilled Vegetable Pasta
For hosting
50 minStuffed Shell Pasta with Spinach
Italian cuisine
30 minLemon and Vegan Ricotta Pasta
Subscribe to unlock all recipes and support my work.
elinestable.com/subscriptions
Creamy Ramen Bowl
For: 2 servingsDifficulty: EasyPreparation: 10 minCooking: 12 min
Ingredients
Toppings
- -Paris mushrooms 90 (g)
- -firm tofu 225 (g)
- -cooked corn 100 (g)
- -soy sauce or tamari 40 (mL)
- -maple syrup 3 (tbsp)
- -olive oil 2 (tbsp)
- -ramen noodles 2 (nests)
- -spicy ramen broth 500 (mL)
- -coconut milk 200 (mL)
Steps
Steps
- Thinly slice the mushrooms. Cut the tofu into thin slices.
- Heat 2 tablespoons of oil in a pan over high heat. Sauté the mushrooms for 5 minutes until they are nicely browned. Add the corn and push the vegetables to one side of the pan. In the available space in the pan, place the slices of tofu.
- Pour the cooking sauce into the pan. Let everything cook while turning the tofu slices after 3-4 minutes.
- Heat a pot of water. When it boils, immerse the ramen noodles in it for 1 minute! Drain.
- Heat the broth and coconut milk together in a saucepan.
- In bowls, serve the noodles, toppings and pour the creamy broth over them.