Slow Cooker Vegan Miso Ramen Soup with Tofu
Bursting with hearty Asian flavours, slow cooker vegan miso ramen soup is a simple dish. This crock pot ramen soup pairs tofu with celery, carrot, bok choy and mushrooms. You will love this easy slow cooker ramen soup with tofu recipe.
Servings: 6
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 Pounds tofu cut into 1” pieces
- 2 Tablespoons gochujang Korean miso chili paste
- 1' ginger root grated
- 6 Cloves garlic minced
- 1 Cup shiitake mushrooms
- 3 Cup bok choy chopped
- 1 Cup carrots diced
- 3 Stalks celery chopped
- 1 Cup green onions diced
- 1 lemon juiced
- 5 Cup vegetable broth
- 2 Tablespoon coconut aminos
- 1 Tablespoon sesame oil
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Teaspoon tumeric
- 1 Teaspoon onion powder
- 1 Teaspoon red pepper flakes
- 1 Package ramen noodles
Instructions
- Heat a frying pan or skillet over high heat. Add olive oil and swirl to coat the pan.
- Season tofu with a pinch of salt and pepper. Add to the pan and sear both sides for 4 min. Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add all ingredients except the noodles to the slow cooker and stir. Cook on low for 5 hours or high for 3 hours.
- Add noodles to the slow cooker during the final 15 minutes of cooking. Cover and cook for 15 minutes on high to soften.
- Serve in bowls and garnish with chopped green onion
Nutrition
Calories: 557kcal | Carbohydrates: 103g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1661mg | Potassium: 1144mg | Fiber: 12g | Sugar: 16g | Vitamin A: 5917IU | Vitamin C: 54mg | Calcium: 246mg | Iron: 7mg
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