ramyaramesh3007This spicy ramen broth is so simple to make, and is complemented by Japanese Chashu made with firm tofu. Vegan and gluten free!
If you are craving a soupy ramen dish, this one is your go-to. It has a spicy flavours, flavourful tofu Chashu and steamed green vegetables to balance it all out. But first…
What is Cha-shu?
The meat in ramen (most often pork) is called called “Chashu” or “Cha Shu” – it is either grilled or fried and is juicy perfection.
Even before I went vegan, I’ve never tried Chashu that often but the times I tried it, it was beautifully cooked. The way to cook the actual meat is quite complicated but with this vegan version, all it needs is some marination.
Is this Complicated to Make?
Not at all! It definitely requires a little more time than some of my other noodle recipes, but it’s so worth putting in the time for this one.
The process is simple: marinate some extra firm tofu in the sauces, make the broth, noodles and tenderise the tofu to perfection.
What Ingredients Do I Need?
Growing up in an Asian community, I can get fresh tofu readily where I live. But they tend to be on the softer side so it doesn’t require much tenderisation. However, if you’re getting extra firm tofu from the store, it would be better to marinate your tofu for a little longer.
Some flavours you can expect with this dish are:
- Spice – comes from the hot bean paste and chili oil when garnishing.
- Salt, acidity – soy sauce & mirin
- Smokiness – liquid smoke (this was such an amazing investment – and it’s not that costly either!)
- Fragrance – sesame oil
You can use any noodles you’d like and can easily make this dish gluten free with gluten free soy sauce or tamari, liquid aminos. I used regular white vegan ramen noodles.
Vegan Spicy Shoyu Ramen with Chashu
Ingredients
Vegan 'ChaShu'
- 200 g extra firm tofu
- 2 tsp mirin
- 2 tsp gluten free light soy sauce
- 1/4 tsp liquid smoke
- 1 tsp maple syrup
- oil for frying
Shoyu Ramen
- 2 servings noodles
- 1 tbsp sesame oil
- 1/2 tbsp minced ginger
- 3 cups water
- 1 tsp hot bean paste
- 1/2 tbsp gluten free soy sauce
- 1 tsp mirin
Garnish
- kailan or bok choy
- toasted sesame seeds
- chili oil (la-yu)
- chopped scallions
- roasted nori sheets
Instructions
- Slice your tofu horizontally about 0.5cm thick. Use a glass or mould to cut out a circle. You should get about 4 to 5 circle slices.
- You can use the rest of the tofu to make a scramble or tofu chorizo.
- In a bowl, combine mirin, soy sauce, liquid smoke, maple syrup and marinate your tofu slices for 15 to 20 minutes.
- Prepare your broth. Add some sesame oil to a pot and saute the ginger. Add water, hot bean paste, soy sauce and mirin.
- Stir until well combined. Bring to a boil and simmer for 5 minutes.
- Meanwhile, boil your noodles according to package instructions and drain.
- Fry your tofu until crispy on both sides for a few minutes. Add the remaining marinade to the tofu to get a sticky, saucy texture.
- Add noodles to a bowl, pour in broth, assemble vegetables, chashu and the garnish of your choice. Serve hot!