Vegan Ramen with Crispy Smoked Tofu and Coconut Tonkotsu Broth

1.Start by preparing the crispy smoked tofu. In a bowl, toss the cubed smoked tofu with cornstarch until evenly coated.

2.Heat vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and fry until golden and crispy on all sides, about 8-10 minutes. Remove from heat and set aside.

3.In a large pot, combine the coconut milk and vegetable broth. Bring to a gentle simmer over medium heat.

4.Stir in the soy sauce, miso paste, sesame oil, and rice vinegar. Mix well until the miso is fully dissolved. Allow the broth to simmer for about 15 minutes to develop the flavors.

5.While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.

6.To make the spicy miso tare, in a small bowl, mix together the remaining miso paste, chili paste, and a splash of water to create a smooth sauce. Adjust the spiciness to your preference.

7.Once the broth is ready, taste and season with salt and pepper as needed.

8.To serve, divide the cooked ramen noodles into bowls. Ladle the hot coconut tonkotsu broth over the noodles.

9.Top each bowl with crispy smoked tofu, sweetcorn, menma, and sliced spring onions. Drizzle with the spicy miso tare for an extra kick.

10.Enjoy your delicious vegan ramen!