black rice noodles

This vegan version of ramen is umami at its core. &nbsp;The savory mushroom broth is rich and flavorful and the unique use of black rice noodles pack a solid nutritional punch. Topped with stir-fried vegetables and spicy peanut tofu, this recipe is for those who went vegan and thought they'd have to leave ramen behind.&nbsp;

Vegan Mushroom Ramen with Black Rice Noodles and Spicy Peanut Tofu

olive oil

garlic cloves, smashed (about 6 cloves)

ginger,

oz dried shiitake mushrooms

onion,

broccoli, diced small

cauliflower, diced small

red pepper, diced small

bok choy

block extra firm tofu

oz black rice noodles (I

tbsp miso paste, white

tamari

chili paste

peanut butter (just peanuts, no additives)

coconut cream

sriracha (optional garnishment)

lime wedges (optional garnishment)

peanuts, roughly chopped (optional garnishment)

green onions, chopped (optional garnishment)

Heat the olive oil in a large sauce pan. &nbsp;Add the garlic, ginger and onions cook on medium heat until slightly charred. &nbsp;Remove one garlic clove and one ginger coin. &nbsp;Set aside.Add 2 quarts of vegetable broth (reserving 1 cup) and the shiitake mushroom. &nbsp;Bring to a boil, then reduce to a simmer. &nbsp;Allow the broth to simmer for at least one hour.Preheat your oven to 350 degrees.To make the tare (great taste paste), in a food processor combine the garlic clove, the ginger coin and the 1 cup of vegetable broth with the miso paste, tamari, chili paste, peanut butter and coconut cream. &nbsp;Pulse the mixture until it is smooth.&nbsp;Slice the tofu block through the middle to create two blocks that are thinner (like two slices of bread). &nbsp;Line paper towels under one block and on top of the same block. &nbsp;Stack the second block on top of the first and add more folded paper towels to the top. &nbsp;Press any additional moisture out of the tofu using a heavy pot (I use my cast iron skillet) or a heavy book.&nbsp;After the tofu has been pressed, cube it into bite sized pieces. &nbsp;And lay the pieces out on a baking sheet. &nbsp;Keep them apart so that they do not touch. &nbsp;Brush each piece lightly with the great taste paste. &nbsp;Bake in the oven for 20-25 minutes until golden brown. &nbsp;While the broth is simmering and the tofu is baking, fine dice the cauliflower, broccoli and red pepper. &nbsp;Cut the bok choy into bite-sized ribbons. &nbsp;In a small skillet, add 1 tsp of olive oil and stir fry the vegetables until they are soft. &nbsp;In the last minute of cooking add the bok choy and cook until it is bright green and softened. &nbsp;Remove the vegetables from the heat.Make the black rice noodles according to the package instructions. &nbsp;If using a ramen kit, be sure to discard the pre-packaged seasoning. &nbsp;Skim the mushrooms, onions, garlic and ginger out of the broth. &nbsp;Set the mushrooms aside and discard the onions, garlic and ginger. &nbsp;Add 1 c. of the tare or great taste paste to the broth. &nbsp;To serve the ramen, and one ladle of broth to a deep bowl. &nbsp;Add some noodles about the size of your fist, then add the mushrooms, tofu and stir-fried vegetables. &nbsp;Season as you wish. &nbsp;

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