Vegan French Onion Ramen Soup
It was 14 degrees outside last night. I was in the mood for something hearty and warming, but not boring. I wanted ramen, but I also wanted French onion soup (or as my French readers call it, 'onion soup'), so why not combine the two?
Glug of olive oil
4 onions, sliced thinly
Punch of salt
1 T dried thyme
2 T balsamic vinegar
8 oz. mushrooms, sliced (any kind will work)
4 C mushroom broth
2 C water
1 T miso (mix it into the water)
2 blocks Instant Ramen
Block of baked tofu (I like the Trader Joe's Sriracha kind)
Something crispy (fried onions or sesame seeds or whatever you like)
1- Coat the bottom of a soup pot with olive oil. Use a little extra since this is a vegan comfort dish and we're going to have to rely on fat content for flavor. Turn heat to medium.
2- Add the onions, salt and thyme. Stir to coat with oil, and caramelize by letting the onions cook down for 10 minutes at a time, then stir them up. Once they're golden brown, you're done. This should take around 40 minutes, and your kitchen will smell amazing.
3- Add the balsamic and mushrooms and cook with the onions until the mushrooms have softened (3-5 mins).
4- Add the broth and miso water to the pot. Bring to a boil, reduce to a simmer, and then season with salt and pepper. Cover and simmer for at least 30 minutes.
5- Boil a pot of water and cook your ramen. Drain and set aside.
6- Taste the broth. If it's salty and oniony and fucking delicious, you're good. If it's not, make it saltier and give it some more time until it is.
7- Serve it. Divide the noodles into 4 bowls, ladle the broth into each bowl, top with the tofu, sesame seeds and chili oil.