SMART Culinary: Vegetable Ramen

Vegetarian Ramen & a note on Kitchen Safety https://www.smartuniversity.org Insta: SMARTUEastHarlem Facebook: /smartuniversity Youtube: SMART Tutorials NYC Ramen Noodles with lots of Veggies Ingredients 2 packs ramen noodles (follow directions on packet) 4 cups vegetable broth or chicken Broth 2/3 tablespoons miso paste 1 cup spinach (fresh) 1 cup Napa Cabbage 1 cup dry oyster mushrooms (soaked for 20 mins in boiling water) 1/2 cup carrots (thinly sliced) 1/2 cup red or yellow peppers (thinly sliced) 1–2 teaspoons fresh ginger (grated or finely minced) 1–2 cloves garlic Block of firm tofu Directions Press tofu to remove excess water Cut into even cubes Toss with olive oil (and optional sesame oil/chili flakes) Let tofu sit out 30 minutes before cooking Preheat air fryer to 370°F Cook for 14 minutes total, flipping halfway Tofu should be golden and slightly crispy put to the side Heat oil in a pot over medium heat Add ginger and garlic first cook 30–60 seconds until fragrant Add carrots, peppers, and oyster mushrooms Cook for 3- 4 minutes Cooking the ginger at the start helps release its flavor into the whole soup. Pour 4 cups (24–32 oz) vegetable broth/chicken Broth Bring to a gentle boil Cook for 2–3 minutes Add Napa cabbage and all other ingredients to the broth Stir in spinach and let wilt (about 30–60 seconds) Miso Sauce 3 Tablespoons of Miso paste 3 Tablespoons of Soy Sauce 3 cloves of garlic minced Knob of fresh Ginger grate d Never add to boiling water, I added a tablespoon miso sauce over my cooked Ramen noodles and then put over the slightly cooled vegetables and broth over the top