Spicy Peanut Ramen

• servings: 3 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

15 mL (1 tbsp) vegetable oil

3 cloves garlic (minced)

1 " ginger (finely grated)

2 shallots (sliced)

960 mL (4 cups) veggie broth

480 mL (2 cups) non-dairy milk

30 mL (2 tbsp) soy sauce

30 mL (2 tbsp) maple syrup

120 g (1/2 cup) creamy natural peanut butter

1 lime (juiced)

7 g (1 tbsp) chili flakes

12 g (1 tbsp) mushroom powder

15 mL (1 tbsp) sesame oil

1 sheet nori (shredded)

170 g ramen noodle (uncooked)

350 g (1 block) firm tofu (cubed)

15 mL (1 tbsp) vegetable oil

cilantro

lime wedges

green onions (sliced)

crushed toasted peanuts

Directions

To a pot on medium heat add oil, shallot, garlic and ginger. Cook for 1-2 minutes.

Add broth, non-dairy milk, soy sauce, maple syrup, peanut butter, lime juice, chili flakes, mushroom powder and sesame oil. Cook for at least 10 minutes – the longer you cook here the more flavour will develop.

While the soup simmers, make the crispy tofu. To a cast iron pan (or other pan) add vegetable oil and heat. Once heated add tofu and cook until golden, flip on each side and cook each side until golden and crispy. This should take about 10 minutes.

Add noodles to the simmering peanut ramen soup and cook until just al dente. Add crispy tofu and stir. Remove from heat and serve with desired toppings.