Subtle, yet punchy in flavor, this vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest, and cilantro infusion. Ladled over freshly boiled rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!
The broth made in coconut oil, starts with a lovely combination of sautéed alliums like ginger, garlic, and scallions that add a pungent sweetness to the dish. Next comes the water and flavorings like miso, soy sauce, lemon juice, and sriracha. Finally go in all the peppers, tofu, and enoki mushrooms. 15 minutes later, all the vegetables are tender but still have that nice snap to keep some texture. With protein, carbs, and an array of vegetables, it’s an easy, flavor, balanced weeknight meal.
If you’re craving a warm bowl of ramen but want to avoid the sodium or switch it out for a brighter, slightly lighter version, this is that dish! Try it as an easy weeknight dinner or as a main dish when people are over because this meal is sure to turn heads!
STEP BY STEP VIDEO:
- Turmeric – adds a lovely golden yellow hue and brings a fresh aroma to the dish!
- Miso – is a subtle flavor and brings a deep, umami flavor!
- Lemon Zest – creates a lovely, inviting aroma and adds a fresher feel to the meal!
- Cilantro – adds that bright acidity that cuts through the richer flavors!
- Tofu – is the main source protein and adds more nutritious value to the meal!
- Rice Noodles – are the heart of the dish and give it nice body!
- Garlic/Ginger – are the main aromatics that make for the most luscious smell ever!
This vegan Golden Turmeric Citrus Ramen features miso paste, fresh turmeric root, lemon zest and cilantro infusion. Ladled over rice noodles with a medley of vegetables and tofu, it’s a hearty, warming meal that’s perfect for the colder weather!
- 200 gm rice noodles (200 gm or 8 oz)
- 7 cups water
- 1/4 cup matchstick carrots
- 1/4 cup red bell peppers , julienned
- 1/4 cup green bell peppers , julienned
- 1/4 cup enoki mushrooms
- 1 cup extra firm tofu , diced
- 10 strands cilantro , 1 inch of the end chopped off, tied together with a string
- 6 green onions , finely chopped, separate the white and green parts
- 1 tbsp fresh turmeric root , grated (or 1 tsp turmeric powder)
- 2 tbsp ginger , grated
- 1 tbsp garlic , minced
- 2 tbsp coconut oil
- 1 tsp lemon zest
- 1 tsp lime zest
- 2 tsp lemon juice
- 2 tsp lime juice
- 1/3 cup white miso paste
- 1 tbsp soy sauce
- 1 tbsp sriracha
- salt to taste
- 1 tsp black sesame seeds
- chili threads
Boil the rice noodles in slightly salted water. It should take about 7-8 minutes. Drain them and keep them in the same pot.
Add the coconut oil in the pan and sauté the ginger, garlic, tumeric and white part of the green onions until softened. Once tender, add in the water and cilantro stalk.
Simmer for 2 minutes and add in the miso, soy sauce, sugar, black pepper, chili flakes, lemon juice, lime juice, lemon zest, and lime zest. Allow to simmer for 5 minutes.
Once at a slow boil, add in the sriracha, bell peppers, enoki mushrooms, carrots, and tofu. Add in the salt and adjust the seasonings to taste.
Once the broth is at a rapid boil and the vegetables are slightly tender but still maintain their crunch, remove the cilantro stalk and turn off the gas.
In a serving bowl, add a large heap of the cooked noodles and ladle the broth and vegetables on top, garnishing with black sesame seeds, cilantro, and chili threads! The ramen is ready!
- The dish is best served in individual bowls for maximum enjoyment!
- The soup is good for a few days in the fridge, but tastes best straight off the stove!
- Any vegetables can be added or removed from the dish, it’s really customizable.
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