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Fermented Bean Curd Ramen

Fermented Bean Curd Ramen
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten, Soy


For the vegan ramen broth

  • ½ cup fermented bean curd
  • ½ inch fresh ginger (minced)
  • 4 cloves garlic
  • 2 tbsps kombu seaweed
  • 1 tablespoon olive oil
  • 2 cups soy milk
  • 2 cups water
  • 1 tablespoon wheat flour

For the ramen noodles

  • 5 oz ramen noodles

For the vegetables

  • ½ lb baby bok choy (cut in half)
  • 2 cups broccoli (florets)


  1. Soak the kombu seaweed in water and set aside while you prepare the other ingredients.
  2. Use a big pot, which is big enough to hold all the liquid and heat up the oil.
  3. Add garlic, ginger and flour and stir fry for about 1 minute.
  4. Add the liquids and give it a good stir, bring it to boil and add the fermented bean curd.
  5. Cook the ramen noodles according to the instructions on the package.
  6. Add the broccoli and baby bok choy to the ramen broth for about 1-3 minutes until slightly soften.
  7. Assemble the ramen bowl with the broth, ramen noodles and all the other ingredients.
  8. You can add soy sauce for some extra seasoning if you like, enjoy!

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