Ingredients

• • Ramen noodles
• • Shiitake mushrooms
• • Broccolini
• • Agave syrup
• • Toasted sesame oil
• • Chili oil
• • Soy sauce
• • Coconut cream
• • Vegan bouillon cubes:
  • “Not Chick’n” bouillon cube
  • “Not Beef” bouillon cubes
  • Or Veggie broth
• • Optional garnish: green onions, sesame seeds

Instructions

1. Bring a pot of water to a boil for the noodles.
2. Scoop out the coconut cream from the can and set it aside.
3. Crumble the tofu by hand. Finely chop the shiitake mushrooms and broccolini.
4. In the ramen bowl, whisk together the agave syrup, a splash of toasted sesame oil, 1 tbsp chili oil, and 1½ tbsp soy sauce.
5. When the water comes to a boil, cook the noodles according to package instructions. Stir the noodles occasionally.
6. Strain the noodles and set them aside. Toss the noodles with a splash of toasted sesame oil.
7. Whisk together the veggie stock and coconut cream in a pot, heating on medium-high heat.
8. Heat up a nonstick pan to medium heat. Add in a high heat oil.
9. Sauté the tofu for 2-3 minutes. Then add the broccolini and mushrooms and sauté for another 2-3 minutes.
10. Add 1 tsp soy sauce and 2 tsp dark soy sauce. Sauté for another minute.
11. When the broth comes to a boil, pour it into the ramen bowl. Add the noodles, followed by the sautéed veggies.
12. Garnish with some green onion and another tbsp of chili oil.
13. Snap a pic, and enjoy!

Watch the Process

Click the image below to watch the step-by-step video on Instagram: