Vegan Ramen
Ingredients
The broth
-
1
recipe
Mushroom Broth
-
1
tablespoon
rice vinegar
-
1
tablespoon
mirin
-
2
tablespoons
white miso paste
The noodles and toppings
-
3
tablespoons
extra-virgin olive oil
-
1
large or 2 medium
baby bok choy, sliced into thin wedges
-
to taste
sea salt
-
2
tablespoons
water
-
1
pound
shiitake mushroom caps, sliced
-
8
ounces
dried ramen noodles
-
to taste
baked tofu
-
to taste
julienned daikon radish or carrot
-
1
bunch
scallions, thinly sliced
-
to taste
chili crisp
-
to taste
tamari
Instructions
- Prepare the mushroom broth and season it with rice vinegar and mirin.
- Whisk miso paste with a bit of broth and stir it into the remaining broth.
- Sauté bok choy in olive oil until browned, then add water and cover to cook until tender.
- Sauté shiitake mushrooms in olive oil until tender and browned.
- Cook ramen noodles according to package instructions and drain.
- Assemble bowls with broth, noodles, tofu, mushrooms, bok choy, daikon, and scallions.
- Serve with chili crisp and tamari on the side.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
12g
Total carbohydrates
45g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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