In a small bowl mix together the tapioca with paprika and sea salt. Cut the pressed tofu into small cubes and toss them to coat in the tapioca mix.Add them to the basket of an air-fryer (or parchment lined baking sheet) and air fry at 400”F for 12 minutes until golden, flipping them half way or shaking the basket/ tray a couple of times. Set aside until needed.
Make the Miso Broth:
In a small bowl whisk together the hot veggie stock with the ginger, miso and tamari (+ dulse flakes if using). Set aside until needed.
Prepare the Creamy Ramen Broth:
Preheat a medium soup pot over low flame and saute the onion in a drizzle of oil until translucent. (Use water for WFPB + Plantricious compliance).
Stir in the turmeric and the harissa and cook a few more minutes and stir in the garlic. Saute for about 20 seconds until fragrant. Add the mushrooms and cook a few more minutes until wilted.
Add the coconut milk and bring to a gentle simmer then stir in the miso veggie broth. Taste and adjust seasonings with more tamari or a pinch of sea salt. Add the tofu and remove from heat. Allow it to absorb the flavors from the broth while you make the noodles.
Cook the Noodles:
Meanwhile bring a pot of water to a boil and cook the ramen noodles until al dente. To be on the safe side only boil them until they start to separate from the others, just a little too long and they will be overcooked. Best to use a noodle you love and are familiar with here.
Drain and rinse then add the noodles to the coconut broth. Serve hot garnished with fresh cilantro and lime wedges on the side. Optional: Add red chili peppers for heat.
Video
Notes
Ramen is a noodle soup dish of Chinese origin that is now one of the most popular dishes in Japan.
Toppings suggestions: Scallions, Bok Choy or Spinach, Black Sesame Seeds, Red Chili Pepper, Toasted Seaweed / Nori, Steamed or roasted Broccoli, Shredded Cabbage, Sliced Sietan etc.