11/09/2024Main courses - Stews - Meal soups - Tofu, legumes and seitan

Vegan Chinese Fondue with Miso and Red Curry

Name: Vegan Chinese Fondue with Miso and Red Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6 serv.
Cuisine: Vegan
Ingredients: 3 tbsp toasted sesame oil; 2 clove garlic; 40 g fresh ginger; 2 tbsp miso; 1 tbsp red curry paste; 5 tbsp soy sauce; 2 L water; 400 mL coconut milk; 450 g firm tofu; 1 tbsp neutral oil; 1 tbsp cornstarch; 2 tbsp soy sauce; 6 Bok choy; 1 broccoli; 250 g enoki mushrooms; 250 g oyster mushrooms; 6 king oyster mushrooms; 800 g udon noodles; 250 mL vegan mayonnaise; 3 tbsp soy sauce; 1 tsp ginger powder; 1 tbsp rice vinegar; 1 tbsp toasted sesame oil; 2 tbsp maple syrup

Asian cuisine For hosting Autumn / Winter Christmas Oven-free Blender-free

For: 4-6 serv.Difficulty: EasyPreparation: 20 minCooking: 20 min

I had the chance to try out the Evolution 3-in-1 fondue set from Fondussimo (gifted product) with its baskets to keep the ingredients in the broth—absolutely love it! So, I’m sharing a simple family-friendly recipe: my Chinese-inspired ramen fondue with red curry and coconut broth, noodles, grilled tofu, sautéed mushrooms, and steamed vegetables. I served it with a wafu sauce, and everyone loved it 😍

I’m definitely making this again for my family over the Christmas holidays. With chocolate fondue for dessert, it’s a simple, festive, and comforting meal—just my style!

Servings

Ingredients

Cups

Broth

-toasted sesame oil 3 (tbsp)
-garlic 2 (clove)
-fresh ginger 40 (g)
-miso 2 (tbsp)
-red curry paste 1 (tbsp)
-soy sauce 5 (tbsp)
-water 2 (L)
-coconut milk 400 (mL)

Sides

-firm tofu 450 (g)
-neutral oil 1 (tbsp)
-cornstarch 1 (tbsp)
-soy sauce 2 (tbsp)
-Bok choy 6
-broccoli 1
-enoki mushrooms 250 (g)
-oyster mushrooms 250 (g)
-king oyster mushrooms 6
-udon noodles 800 (g)

Wafu Sauce

-vegan mayonnaise 250 (mL)
-soy sauce 3 (tbsp)
-ginger powder 1 (tsp)
-rice vinegar 1 (tbsp)
-toasted sesame oil 1 (tbsp)
-maple syrup 2 (tbsp)

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Steps

Prepare the broth: Peel and grate the ginger and garlic. In a pot, heat the sesame oil. Sauté the garlic and ginger until fragrant. Add the miso, red curry paste, and soy sauce. Stir well with a spatula, allowing the mixture to brown slightly to enhance the flavors. Deglaze with water and add the coconut milk. Let simmer for 25 minutes, and the broth is ready!
Prepare the sides: Slice the bok choy in half and cut the broccoli into florets. Steam them with a drizzle of sesame oil and a pinch of salt for 12 minutes. Slice the king oyster mushrooms and sauté all the mushrooms in a pan until golden. Add a pinch of salt.
Cut the tofu into cubes and toss them with cornstarch. In a pan, heat some neutral oil and sauté the tofu until golden. Deglaze with soy sauce.
Place the udon noodles in a large bowl and pour in boiling water. Let sit for 5 minutes to separate the noodles. Drain.
Prepare the wafu sauce: Mix all the ingredients in a bowl.
Pour the broth into the fondue pot and turn it on. Arrange all the toppings and the sauce on the table, and it’s ready!