Triple Tomato Ramen
It’s late summer, and that means the tomatoes are popping off! This is the best time to go to your local farmers market and stock up on all the fresh produce and delicious heirloom tomatoes. With all the wonderful varieties of tomatoes, you can make salsas, sauces, dips, broths, you name it! This time around when I was feeling an umami vibe so I found three different ways to incorporate tomatoes into a super savory and tasty ramen broth that will have your tastebuds jumping for joy.
This ramen recipe is:
dairy free
plant based
gluten free
savory
simple
perfect for leftovers
great for your overall health
Want to share with me your version of this recipe? Tag me over @chef_bai on instagram and I’ll repost it, so we can share our love for tomatoes with our amazing community!
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Makes 3-4 servings
The Goods:
For the broth:
1 tbsp sesame oil
1 onion, sliced
3-4 garlic cloves, peeled and minced
1 inch chunk fresh ginger, peeled and minced
2 tbsp miso paste (white miso)
2 tbsp tomato paste
1 large tomato, diced
1 can coconut milk
2 boxes veggie broth, (64 oz)
For ramen fixings:
2 bok choy, cut in quarters
1 tofu, pressed and sliced
1 bunch shiitake or maiitake mushrooms, teared into bite size pieces
1 pack cherry tomatoes
For the fixings marinade:
3 tbsp Big Tree Farms Coconut Aminos
1 tbsp sesame oil
1 tsp chili garlic paste
For the noodles:
1 package gluten free ramen noodles
The Method:
Preheat oven to 425.
In a small glass, add your coconut aminos, sesame oil, garlic paste, mix together until nice and smooth. Set aside.
Grab a large oven sheet pan, and place your bok choy, tofu, mushrooms, and cherry tomatoes spread out evenly on it. Pour your marinade over everything and toss 4-5 times until everything is coated.
Pop in the oven at 425 for 25-30 minutes or until everything is golden brown. (You can cook it an extra few minutes longer if you want it crispier!)
As the fixings are cooking, it’s time to make the broth. Heat sesame oil in a large soup pot on medium high heat.
Once the oil is hot, add your onions and saute for 3-5 minutes. Add a splash of veggie broth if needed to deglaze the bottom of the pan.
When the onions are soft and translucent, add your minced garlic and ginger. Saute for 2-3 minutes.
As everything is starting to crisp up, add you miso paste, tomato paste, and cook for 1 minute.
Add your diced tomato to help deglaze the pan, cook and stir for 1-2 minutes.
Now pour in your coconut milk and watch your broth start to form. Cook for 1-2 minutes while stirring frequently.
When the milk and base of the broth starts to boil, add in all of the veggie broth.
Cover with a lid, lower the heat to a simmer, and cook for 10 minutes.
Now in a separate pot, fill with water and a pinch of salt. Heat water to a boil and cook your noodles to package instructions. Once noodles are cooked and strained, add back into the empty pot and add a dash of sesame oil to keep the noodles from sticking to each other. Cover and set aside until ready to eat.
After 10 minutes, you could serve the broth if you’re in a time pinch, but I suggest cooking it for another 10-20 minutes on simmer to really let the broth the develop into something beautiful.
Afterwards, remove the broth from heat and cover to keep warm.
When the fixings are ready, it’s time to serve. Grab your serving bowls, and add in a handful of noodles. Next use a ladle and add a cup or two of broth over the noodles. Top with two quarters of bok choy, a few pieces of tofu, some mushrooms, and 3-4 cherry tomatoes. Garnish with sesame seeds.
Enjoy immediately!
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