vegan ramen noodle soup with sticky peanut tofu

This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores.  All opinions are honest and 100% my own.

If you're a fan of noodles, you'll enjoy this Vegan Ramen Noodle Soup! Made with homemade vegetable broth and topped with savory, sticky peanut tofu, this is a dish even meat-eaters will love!

Hello friends! I can't believe it's already NOVEMBER! The weather is finally feeling a little chillier, which means soup is totally fair game. For my latest collaboration with HemisFares, I decided to make this Vegan Ramen Noodle Soup with Sticky Peanut Tofu! Savory homemade broth is the base for some delicious noodles that are topped with fresh, crunchy veggies, and totally irresistible sweet & salty peanut butter tofu. I was skeptical too, but don't hate on peanut butter in savory dishes before you try it! This ramen may just make you a convert. 🙂

For this latest HemisFares project, rather than sending me out to Kroger, the brand sent me a package of goodies from Japan. It almost reminded me of Chopped! Like, here are 3 mystery ingredients, see what you can whip up with this! Admittedly, I had it a little easier than the show contestants since my ingredients actually went together 😉 Today, we are showing off Somen Noodles (find no. 59), Double Fermented Soy Sauce (find no. 58), and Red Miso Paste (find no. 57). As always, remember you can find these products and many more HemisFares goodies at your local Kroger!

As y'all know, I am always and forever trying to incorporate more vegetarian and vegan-friendly recipes, so I figured this latest collab would work perfectly! The tofu has a great chewy, satisfying texture, and you honestly will not even miss the meat. My family asked me multiple times if I was sure this was tofu and not chicken! My dad, who I would have never imagined would eat tofu, went back for seconds and thirds. I'm telling you, this stuff is magic.

I know it's been awhile, so if you want to see my past HemisFares recipes, here is my Pinzimonio {Italian Veggie Tray}, and my Chocolate Hazelnut Baked Alaska made with some of their products! I hope you make this delicious vegan ramen with sticky peanut tofu soon. It's seriously delicious and so satisfying. Happy cooking!

For more information on HemisFares, check out their website at HemisFaresFinds.com or find them on Facebook.com/HemisFares!

vegan ramen noodle soup with sticky peanut tofu

 

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Prep time

20 mins

Cook time

2 hours

Total time

2 hours 20 mins

 

Author: Valentina | The Baking Fairy

Serves: 4

Ingredients

• *for the broth*
• 1 carrot
• 1 stalk celery
• ½ onion
• 3 cloves garlic
• 1 cup dry shiitake mushrooms, soaked
• 1 inch piece ginger root
• 2 tablespoon sesame oil
• 2-3 tablespoon HemisFares Red Miso Paste
• 2 tablespoon HemisFares Soy Sauce
• 1-2 teaspoon salt, to taste
• 2 teaspoon garlic powder
• 2 small sheets nori seaweed
• *for the tofu*
• 1 block extra-firm tofu
• ½ cup smooth peanut butter
• 2 tablespoon HemisFares Soy Sauce
• 1 tablespoon sesame oil
• 2 tablespoon maple syrup
• 1 teaspoon garlic powder
• *to serve*
• 1 package HemisFares Somen noodles (4 bundles)
• crushed peanuts
• green onions
• red cabbage, finely sliced
• carrots, julienned

Instructions

1. First, prepare the broth. Peel and largely dice all the vegetables for the broth.
2. In a large pot, heat the sesame oil, and add in the veggies. Saute on medium-high heat until fragrant, soft, and lightly golden, about 10 minutes.
3. Add in the soaked mushrooms, soy sauce, miso, nori, garlic powder, salt, and add enough water to cover (aim for at least 8 cups).
4. Bring mixture to a boil, then lower to a simmer and cook for 1-2 hrs.
5. At this point, also drain the tofu and either press in a tofu press or on a cutting board with heavy books on top.
6. After 1-2 hrs, drain all excess liquid from the tofu, and cut into cubes.
7. Preheat oven to 350F. Arrange tofu in a single layer on a baking sheet lined with parchment, and bake for 15-20 minutes, until it's golden brown and has a crisp crust.
8. When ready to serve, finish the tofu. In a medium nonstick pot, mix together all the ingredients for the peanut sauce. Toss in the tofu cubes, and heat on medium-low until the tofu is well-coated and warmed through.
9. Bring the broth to a boil, and add in the somen noodles. Cook for 2-3 minutes, until just soft.
10. Divide the noodles into 4 bowls, and top with the tofu, fresh veggies, and crushed peanuts. Serve immediately!

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