I thought that perhaps I had finally become immune to the flu. As the sickness graced my co-workers by spreading from cubicle to cubicle, I thought that this was the year I had gotten lucky! Sadly, the sneezing started and suddendly I felt like I had spent all night as the showrunner in an underground fight club.
Thankfully, as Sunday Funday crept around my weekend of PJ's and Friends re-runs; I knew cooking something would be in the works for my day.
Now, I'm fairly new to ramen. I'm not talking that sodium-infused flavor packet that comes in .39¢ plastic wrapping. As nostaglic to my college days those things are, they are far from the goodness that is real ramen. So, I rustled up some ingredients and put together a much needed bowl for two.
Roughly following a homemade vegetable broth from my Vegan Without Borders cookbook, I began the process. Note: you can use store bought broth, but homemade is better and full of flavor!
Adding some pan fried and marinated tofu , a ramen sauce, sautèd mushrooms and onions, brocolli, and topped with fresh cilantro; (see below for my tofu marinade and ramen sauce recipes) I was all set. The perfect anecdote and recovery food for this nasty flu 🍲
Crispy Tofu Marinade:
1 tbsp. minced garlic
2 tbsp. soy sauce
1/4 tsp. red pepper flakes
2 tbsp. olive oil
1 tsp. sesame seeds
1 tbsp. sriracha sauce
1/4 tsp. ground ginger
In a medium sized bowl, whisk all ingredients. Add pan-fried tofu and combine until tofu is completed coated with marinade. Cover with plastic wrap and chill for 30 minutes. Serve warm with ramen.
Ramen Sauce:
1/4 cup unsweet almond milk
1 tsp. garlic powder
1 tsp. soy sauce
1 tsp. sriracha sauce
Whisk in a small bowl and combine with hot vegetable broth. Top with protein and veggies of your choice. Finish by topping with fresh cilantro.
Hope you all did something fun this Sunday!
