Ramen with grilled vegetables and tofu

Ramen with grilled vegetables and tofu is a delicious, vegan and gluten-free meal that will warm you up on a cold day and give your immune system a boost.

BROTH:
4 Chinese cabbage leaves, roughly chopped
3 celery stalks, washed and cut into large chunks
3 medium carrots, washed and cut into large chunks
½ large fennel bulb
2 spring onions, roughly chopped
small onion, cut in half
4 garlic cloves, peeled and crushed
½ sheet of kombu (15 cm x 5 cm / 5 in x 2 in )
large knob of ginger (50g), peeled and sliced
a handful / 10 g of dried mushrooms, rinsed (I used porcini)
a bunch of fresh coriander stalks, rinsed well
2 tsp black peppercorns

GARNISHES AND SEASONINGS:
cooked noodles (GF if needed), 80 g per person (I used buckwheat soba)
½ head of broccoli, divided into larger florets
1 sweet potato, peeled and sliced into ½ cm / 1/8 in slices
a few mushrooms (I used small chestnuts), sliced thickly
200 g firm or extra firm tofu (optional), pressed
2 tbsp cornflour / cornstarch (optional)
oil (I used peanut, for frying)
sesame oil
about 3 tbsp soy sauce or tamari (if GF), more taste
2 tbsp red miso paste (choose gluten-free miso for GF version)
1 tbsp rice vinegar
1 tbsp mirin (sweet Japanese wine) or 1 tsp of maple syrup
½ raw garlic clove, finely grated
a few extra slices of fresh ginger
2 spring onions, sliced
sesame seeds, to garnish
chilli oil or sauce (like Sriracha), to taste

View the full recipe at Lazy Cat Kitchen →