Coconut Mint Ramen With Seared Maple Tofu & Corn

The ultimate summer soup is here ladies and gents. I love my ramen, but sometimes eating a spicy super hot soup on a 90 degree day mid summer is a big no-go for most people. I also love this recipe because it’s super versatile. It can be made hot & spicy or cool & citrusy depending on your mood, weather, and vibe for the day. That’s overall the beauty of ramen anyway right? It gets served up and you fix it to match your needs.

This broth is easy to make with super simple to find ingredients that are in prime season for summer and for this dish! Remember, the longer your broth cooks for, the more flavor it’ll have. And the same goes for your tofu marinade!

I love to use brown rice ramen noodles - Lotus foods makes an incredible rice ramen that is high in protein and total gluten free. Woohoo!

I can’t wait for you all to try this one!

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Serves 3-4

The Goods:

For the broth:

• 1 tsp coconut oil

• 1 inch ginger, peeled and diced

• 2 garlic cloves, peeled and diced

• 1/4 cup chickpea miso paste (if you can’t find chickpea, regular works too)

• 1 tsp sesame oil

• 1 can coconut milk

• 1 tbsp tamarind paste

• 1 tbsp liquid aminos

• 1 tsp sriracha

• 4-5 cups veggie broth

• 1 pack beech mushrooms

• 1-2 limes, juiced

• 10 mint leaves

• 2 tbsp cilantro leaves

• 1 package brown rice ramen noodles - cooked to instructions on the bag

For the tofu:

• 1/2 pack firm tofu, drained

• 1-2 tsp Sriracha

• 2 tsp garlic powder

• 2 tsp maple syrup

• 1/4 cup coconut aminos

For the corn:

• 2 ears of corn, husked and kernels sliced off

• 2 tbsp liquid aminos

• 2 tsp garlic powder

The Method:

For the tofu (start this first so it can set while you cook the broth)-

1. Drain the tofu.

2. Grab a clean dish cloth and move the block back and forth in the cloth to remove excess water.

3. Wrap the cloth around the tofu and place something heavy on it (like a book) for about 15 minutes. This will insure you get all the water out.

4. While thats setting up mix together the Sriracha, garlic powder, maple syrup and coconut aminos.

5. Once the tofu is pressed, cut into strips. Place in bowl and pour marinade on top.

6. Let it sit while you prep your broth.

7. Once ready to cook after marinating for 20+ minutes, heat a cast iron skillet on medium high. Gently place tofu onto hot skillet, cook for 2-3 minutes on each side or until golden brown.

8. Tip: Try not to touch the tofu too much once it’s set down on the skillet, it may stick and tear. Wait until it moves freely before trying to flip.

For the broth-

1. In a soup pot, melt coconut oil on medium high heat.

2. Add garlic and ginger, and sauté for 2-3 minutes.

3. Next add miso paste and press and smear the paste over everything.

4. Pour in tamarind paste, liquid aminos, sriracha, veggie broth, stir and cook for 2-3 minutes.

5. Add sesame oil and coconut milk. Whisk well.

6. Cover and let cook for about 10-15 minutes on simmer/low heat. The last 5 minutes add mushrooms.

7. Once its simmering, add the lime, and taste test for spiciness and saltiness. Add the mint and cilantro right before serving.

For the corn-

1. In a skillet over medium high heat, add the corn kernels, liquid aminos and garlic powder. Stir quickly while this cooks as it will cook fast on this temp.

2. After about 3-5 minutes remove it from heat. You still want your kernels to be crunchy.

Assemble the ramen-

1. Add the cooked noodles first to the bowl, then pour the hot broth with mushrooms on top.

2. Top with corn, tofu, more mint and cilantro and a squeeze of lime.

3. Enjoy immediately!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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