Categories: Drafts

Chanterelle and Kale Miso Ramen Bowl with Steamed Tofu, Vegan, Gluten Free

Nothing is more comforting on a cold, fall day than the rich umami flavors of Japanese inspired foods. Not to mention, noodles.

As written, this bowl is totally vegan, but you can up the ante by adding a soft boiled egg if you’re into that kind of thing.

I used chanterelle mushrooms, but any wild mushroom or combo will do.

If stored separately, components do well as leftovers, for weekly meal prep!

This recipe calls for ramen, which is easy to find in the store, but you may have to look around for gluten free varieties. I found Lotus Foods gluten free ramen at my local Whole Foods, and was pleasantly impressed. The difference was indecipherable. This would also go well with vermicelli, rice noodles or even angel hair. Switch it up!

I enjoy steamed tofu for some mysterious reason, but if you prefer it baked or stir fried, double up the sauce recipe and use half as a marinade before cooking.

Recipe adapted from Dishing Up The Dirt Pork & Wild Mushroom Miso Noodle Bowls.

Mushroom and Kale Miso Ramen Bowl with Steamed Tofu

A delicious, umami rich vegan noodle bowl.

Ramen Bowls

14 oz tofu (firm or extra firm, pressed and cut into small cubes)
1 tbsp olive oil
1 tbsp vegan butter (optional)
4 cloves garlic
2 cups chanterelle mushrooms (chopped, or other wild mushroom)
3 scallions (chopped, whites and greens separated)
¼ cup white wine
1 cup kale (cleaned and torn into small pieces, ribs removed)
4 cakes ramen noodles (regular or gluten free)
1 tsp sesame seed oil (optional)

Miso Sauce

3 tbsp rice vinegar
3 tbsp white miso paste
1 tbsp ginger (fresh, diced)
1 clove garlic
1½ tsp honey (or sub agave or maple syrup for vegan)
pinch red pepper flakes
¼ cup avocado oil (or other neutral vegetable oil)
1 tsp mirin
squeeze lime juice (fresh)

To Steam the Tofu

Wrap tofu in clean kitchen towel on a plate and place a heavy weight on top, such as a cast iron pan or a plate with several canned goods. Allow to drain 1 hour or overnight.
Assemble a sauce pan with steamer basket and approximately 1 cup water and bring to a boil. When it comes to a boil, add tofu to steamer basket and steam for 8 minutes. When finished remove from heat.

Prepare the Ramen Bowls

In a large fry pan, sautee mushrooms dry over medium heat until they release their moisture, about 5 minutes. Add oil, vegan butter and whole garlic cloves. Sautee until browned, about 5 minutes. Add scallion whites.
Raise heat to medium high and add wine. Allow to boil off, about 30 seconds and add half of the kale; cover with lid. Allow kale to wilt about 1 minute and stir mushrooms and kale to combine. Season with salt and pepper. Add the rest of the kale and cover with lid about 1 minute.
While kale is braising, prepare your ramen to package instructions. When ready, strain in collander and return to pan with 1 tsp sesame seed or avocado oil. This step is optional, but helps prevent noodles from sticking.

Miso Sauce

While mushrooms are cooking, combine all sauce ingredients in a small blender cup and puree until smooth. Add 1 tbsp filtered water at a time if needed to thin. Set aside.

To Assemble

Divide ramen among 4 bowls and add tofu cubes to each one, about 3 oz each. Add 1-2 big spoonfuls of mushroom and kale mixture and 1 garlic clove each. Top with a generous drizzle of sauce. Garnish with sesame seeds, green scallions, poached egg if not vegan, and a lime wedge.

Rachael Workman