Vegan Firecracker Ramen
A vegan version of firecracker ramen with a simple spicy broth.
Recipe Categories:
Ingredients:
Ramen is the perfect soul food, especially for the cold season: a steaming bowl of spicy broth and various toppings.
Recently, a vegetarian Firecracker Ramen recipe appeared here on the blog that uses egg, among other things. This recipe provides a vegan version of this by using silken tofu instead of egg.
What impact does this one small change have on the recipe’s carbon footprint? Let’s find out!
The ramen broth and the recipe are based on the “Firecracker Ramen” by “alfiecooks_”, which can be seen on TikTok or YouTube.
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Recipe
Vegan firecracker ramen with a topping of tofu, broccoli and mushrooms. (Generated with Dall-E3.)
Ingredients
Preparation Time: 30 min
Total Time: 60 min
Servings: 2
- • 2 cloves of garlic
- • about 10 g ginger
- • 1/2 red chili pepper
- • 1/2 bunch spring onions (keep the green for garnish)
- • 2 teaspoons oil
- • 1/2 teaspoon turmeric
- • 2-3 teaspoons of gochujang paste (Korean spice paste)
- • 1 teaspoon rice vinegar
- • 1 teaspoon soy sauce
- • 750 ml mushroom stock (equivalent to 1.5 stock cubes)
- • 100 ml coconut milk
- • 1 teaspoon miso paste
- • Juice of 1/2 lime
- • 1 pinch of salt
- • 1 pinch of pepper
- • about 150 g oyster mushrooms
- • about 80 g broccoli
- • about 120-140 g silken tofu
- • 180 g ramen noodles
- • 1 teaspoon roasted sesame seeds
- • the green of 1/2 bunch of spring onions (see above)
Ingredients
Servings: 2
Preparation Time: 30 min
Total Time: 60 min
- • 2 cloves of garlic
- • about 10 g ginger
- • 1/2 red chili pepper
- • 1/2 bunch spring onions (keep the green for garnish)
- • 2 teaspoons oil
- • 1/2 teaspoon turmeric
- • 2-3 teaspoons of gochujang paste (Korean spice paste)
- • 1 teaspoon rice vinegar
- • 1 teaspoon soy sauce
- • 750 ml mushroom stock (equivalent to 1.5 stock cubes)
- • 100 ml coconut milk
- • 1 teaspoon miso paste
Instructions
- 1 Peel and finely dice the garlic and ginger. Wash the chili pepper and spring onions and cut into small cubes too.
- 2 Heat 1 tablespoon of oil in a large pan over medium heat. Add the spring onions, chili, ginger, and garlic. Season with a pinch of salt and sauté for a few minutes until fragrant. Add the gochujang paste, rice vinegar, soy sauce, and turmeric and stir well.
- 3 Then add the stock in the same pan or mix the stock cubes with boiling water and stir well until the stock has dissolved. Add the coconut milk and miso paste and simmer for about 10-15 minutes. Season to taste with salt and pepper and the lime juice. Add a little sugar to balance the spiciness if necessary.
- 4 While the stock is simmering, prepare the toppings: Wash and roughly chop the oyster mushrooms. Heat some oil in a pan and fry the mushrooms, turning occasionally.
- 5 Wash the broccoli and cut into florets. Heat a little oil in a pan and sauté the broccoli in it, then pour in a little water and steam the broccoli for about 4 minutes.
- 6 Carefully remove the silken tofu from the packet and drain lightly on some kitchen paper. Carefully cut into cubes and set aside until ready to serve; then gently slide into the broth.
- 7 Cook the ramen noodles according to the packet instructions. At the same time, toast some sesame seeds in a pan.
- 8 To serve, place the noodles in two deep bowls. Pour plenty of broth over them and serve with mushrooms, broccoli, spring onions, silken tofu, and sesame seeds. Optionally serve with chili oil.
Carbon Footprint
Carbon Footprint: 1216 g COâ‚‚e
This ranks it number 16 out of 57 recipes published on the blog so far in terms of estimated carbon footprint.
It is therefore part of the best tertile (top 33%) of the recipes with the lowest emission impact. 🤗
Even if we only change one ingredient compared to the Wagamama Firecracker Ramen and replace the egg with silken tofu, the estimated carbon footprint is immediately reduced by 13% (1216 g instead of 1395 g). Most of the ingredients are unremarkable, only the oyster mushrooms and silken tofu make a slightly above-average contribution to the overall good carbon footprint.
Comparison of Ingredients
| Ingredients | Carbon footprint per kg | Carbon footprint for recipe | % of ingredients | % of COâ‚‚ emissions |
|---|---|---|---|---|
| garlic | 0.5 | 3 | 0% | 0% |
| ginger | 0.5 | 5 | 1% | 0% |
| chili pepper | 1.1 | 5 | 0% | 0% |
| spring onion | 0.7 | 56 | 5% | 5% |
| oil | 3.3 | 53 | 1% | 4% |
| turmeric | 1.1 | 2 | 0% | 0% |
| gochujang paste | 0.2 | 6 | 2% | 0% |
| rice vinegar | 1.4 | 14 | 1% | 1% |
| soy sauce | 1.2 | 12 | 1% | 1% |
| mushroom bouillon | 0.3 | 240 | 46% | 20% |
| coconut milk | 0.5 | 52 | 6% | 4% |
| miso paste | 0.2 | 3 | 1% | 0% |
| lime | 0.6 | 47 | 5% | 4% |
| salt | 0.7 | 1 | 0% | 0% |
| pepper | 1.4 | 1 | 0% | 0% |
| oyster mushrooms | 1.3 | 130 | 6% | 11% |
| broccoli | 0.3 | 24 | 5% | 2% |
| silken tofu | 1.0 | 150 | 9% | 12% |
| ramen noodles | 0.7 | 126 | 11% | 10% |
| sesame seeds | 6.1 | 61 | 1% | 5% |
| Cook broth | 97 | 8% | ||
| Fry mushrooms | 49 | 4% | ||
| Steam broccoli | 33 | 3% | ||
| Cook noodles | 49 | 4% |
Instructions
- 1 Peel and finely dice the garlic and ginger. Wash the chili pepper and spring onions and cut into small cubes too.
- 2 Heat 1 tablespoon of oil in a large pan over medium heat. Add the spring onions, chili, ginger, and garlic. Season with a pinch of salt and sauté for a few minutes until fragrant. Add the gochujang paste, rice vinegar, soy sauce, and turmeric and stir well.
- 3 Then add the stock in the same pan or mix the stock cubes with boiling water and stir well until the stock has dissolved. Add the coconut milk and miso paste and simmer for about 10-15 minutes. Season to taste with salt and pepper and the lime juice. Add a little sugar to balance the spiciness if necessary.
- 4 While the stock is simmering, prepare the toppings: Wash and roughly chop the oyster mushrooms. Heat some oil in a pan and fry the mushrooms, turning occasionally.
- 5 Wash the broccoli and cut into florets. Heat a little oil in a pan and sauté the broccoli in it, then pour in a little water and steam the broccoli for about 4 minutes.
- 6 Carefully remove the silken tofu from the packet and drain lightly on some kitchen paper. Carefully cut into cubes and set aside until ready to serve; then gently slide into the broth.
- 7 Cook the ramen noodles according to the packet instructions. At the same time, toast some sesame seeds in a pan.
- 8 To serve, place the noodles in two deep bowls. Pour plenty of broth over them and serve with mushrooms, broccoli, spring onions, silken tofu, and sesame seeds. Optionally serve with chili oil.
Carbon Footprint
Carbon Footprint (2 portions): 1216 g COâ‚‚e
This ranks it number 16 out of 57 recipes published on the blog so far in terms of estimated carbon footprint.
It is therefore part of the best tertile (top 33%) of the recipes with the lowest emission impact. 🤗
Even if we only change one ingredient compared to the Wagamama Firecracker Ramen and replace the egg with silken tofu, the estimated carbon footprint is immediately reduced by 13% (1216 g instead of 1395 g). Most of the ingredients are unremarkable, only the oyster mushrooms and silken tofu make a slightly above-average contribution to the overall good carbon footprint.
Comparison of Ingredients
| Ingredients | Carbon footprint per kg | Carbon footprint for recipe | % of ingredients | % of COâ‚‚ emissions |
|---|---|---|---|---|
| garlic | 0.5 | 3 | 0% | 0% |
| ginger | 0.5 | 5 | 1% | 0% |
| chili pepper | 1.1 | 5 | 0% | 0% |
| spring onion | 0.7 | 56 | 5% | 5% |
| oil | 3.3 | 53 | 1% | 4% |
| turmeric | 1.1 | 2 | 0% | 0% |
| gochujang paste | 0.2 | 6 | 2% | 0% |
| rice vinegar | 1.4 | 14 | 1% | 1% |
| soy sauce | 1.2 | 12 | 1% | 1% |
| mushroom bouillon | 0.3 | 240 | 46% | 20% |
| coconut milk | 0.5 | 52 | 6% | 4% |
| miso paste | 0.2 | 3 | 1% | 0% |
| lime | 0.6 | 47 | 5% | 4% |
| salt | 0.7 | 1 | 0% | 0% |
| pepper | 1.4 | 1 | 0% | 0% |
| oyster mushrooms | 1.3 | 130 | 6% | 11% |
| broccoli | 0.3 | 24 | 5% | 2% |
| silken tofu | 1.0 | 150 | 9% | 12% |
| ramen noodles | 0.7 | 126 | 11% | 10% |
| sesame seeds | 6.1 | 61 | 1% | 5% |
| Cook broth | 97 | 8% | ||
| Fry mushrooms | 49 | 4% | ||
| Steam broccoli | 33 | 3% | ||
| Cook noodles | 49 | 4% |