"A rich, hearty, and flavorful ramen with coconut milk, lemongrass, and kaffir lime. With notes of lemon-lime, ginger, and star anise."
Coconut Lemongrass Lime Ramen
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Prep time 15mins
Cook time 50mins
Serves or Makes: 4 Servings
Recipe Card
Ramen
ingredients
- 2 tablespoons neutral-flavored oil, divided
- 1 inch piece of fresh ginger, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups crimini mushrooms, roughly chopped
- 1 vegan sausage, crumbled
- 1/2 teaspoon Kosher salt
- 1/2 white onion, roughly chopped
- 1 lemongrass stalk, trimmed and halved
- 2 tablespoons miso paste
- 6 kaffir lime leaves
- 4 whole star anise
- 1 cup full-fat coconut milk
- 6 cups water
- 3/4 teaspoon kosher salt
- 2 ramen noodle blocks
- 14 ounces extra-firm tofu
- 1 tablespoon tamari
Method
Step 1
Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
Press and drain tofu. Cut tofu into small cubes and arrange on the baking sheet. Bake until crispy, or about 35 minutes.
Step 3
While tofu is baking, prepare the broth. Heat 2 tablespoons of oil in a deep pot over medium-high heat. Add ginger, garlic, and mushrooms. Crumble in vegan sausage and add ½ tsp salt. Stir. Cook until sausage and mushrooms are golden brown and fragrant, about 5-6 minutes. If the mixture seems to get a bit dry, deglaze with 1 tablsepoon of water.
Step 4
Use a mallet or rolling pin to whack the core of the lemongrass to bruise it. Add it to the pot along with the onion. In a small bowl, whisk miso paste with 4 tablespoons of water. Add to the pot along with lime leaves, star anise, coconut milk, water, and salt. Bring broth to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes. Season with salt if needed.
Step 5
Place a mesh strainer over a large glass bowl. Carefully pour broth over the strainer to separate the liquid from solids. Transfer the liquid back to the pot.
Step 6
Bring broth up to a boil then add ramen noodles. Cook until ramen noodles are cooked through, about 5-6 minutes.
Step 7
Heat a small skillet over medium-high heat with 1 tablespoon of neutral-flavored oil. Add baked tofu and tamari. Give it a quick toss and cook for 2 minutes just to get a bit of a crisp on the tofu and caramelize the edges.
Step 8
Serve ramen with baked tofu, chopped veggies, fresh cilantro, and a sprinkle of sesame seeds.