While we were in Portland we ate at a Japanese restaurant called Wafu. They serve some fabulous vegan ramen noodle bowls. A small cup of hot sauce is offered alongside the noodle bowl so each diner can spice up the ramen just to their liking. I bought all the ingredients I would need after I returned home and assembled these bowls last night for dinner for our other son, Patrick and his wife, Irene. They loved them too!! Really easy, yet satisfying and delicious.
Prep Time: 15 min
Cook Time: 10 min
1 In a large pot, bring the water to a boil. Add the miso and whisk well until completely smooth. Add the reserved marinade from the baked tofu recipe and stir well. Keep the broth warm, but do not boil.
2 Meanwhile, bring another large pot of water to a boil, drop in the buckwheat soba noodles and cook until the noodles are just tender, about 3 to 5 minutes. Drain the noodles in a colander. Place the noodles, scallions, mushrooms and tofu in the broth. Serve with Sriracha or another hot sauce on the side for each person to add to their own bowl, if desired.
Hints: You may use any fresh mushrooms of your choice, such as oyster, chanterelles, sliced white and cremini. Make the baked tofu ahead of time and reserve the rest for snacking or another recipe. Save the extra marinade for use in this recipe. Ramen noodles are made from wheat flour, water and salt. Be sure to read ingredients carefully as some products do contain eggs. The widest variety of noodles will be found in large Asian Markets. Follow directions for cooking time on the package. Fresh noodles will take less time to cook than dried noodles. Annie Chun’s makes fresh packs of organic noodles that are available in many markets. They just need to be dropped into boiling water and they are softened and ready to use in recipes in 3 minutes. There are 2 packs of noodles in each package and each pack weighs 6 ounces, already cooked. I used 4 packs in the recipe above.