AsianRamenSoupVegan

Cauliflower Ramen

A vegan ramen with deep-fried cauliflower and a rich tahini-garlic tare stirred into vegetable broth. Topped with bok choy, green onions, and sprouts.

Prep: 15 min Cook: 15 min Easy servings · 2080 kcal total

Ingredients

  • 1200 ml vegetable broth
  • 1.5 tsp salt
  • 2.5 tbsp rice vinegar
  • 4 tbsp garlic oil
  • 4 tbsp tahini
  • 400 g cauliflower
  • 1 L canola oil, for deep-frying
  • 2 piece green onion
  • 4 piece bok choy
  • 400 g ramen noodles
  • 150 ml bean sprouts

Nutrition per 100g

Calories 54
Protein 1g
Carbs 6g
Sugar 0g
Fat 3g
Saturated 0.0g
Fiber 1g
Allergens: sesame, wheat

Instructions

  1. 1 Bring vegetable broth to a simmer in a large pot. In a separate pot, bring salted water to a boil for the noodles.
  2. 2 Mix the tare: whisk together salt, rice vinegar, garlic oil, and tahini in a small bowl. Cut cauliflower into bite-sized pieces and thinly slice the green onions and bok choy.
  3. 3 Heat the frying oil to 180°C in a heavy-bottomed pot. Deep-fry the cauliflower in batches for about 2 minutes until golden. Drain on paper towels and season with salt and rice vinegar.
  4. 4 Cook ramen noodles according to package directions.
  5. 5 Stir the tare into the hot broth. Divide cauliflower and noodles between serving bowls and ladle hot broth over. Top with green onions, bok choy, and sprouts. Serve immediately.