Really Great Vegan Ramen
Ingredients
The broth and noodles
-
2
tablespoons
Spicy Turmeric Oil
-
12
ounces
dried ramen noodles
-
4
cups
cashew milk or almond milk
-
3
tablespoons
Miso Tare
Seasonal toppings
-
2
small
cucumbers, cut into 1/4 inch cubes
-
1
basket
halved cherry tomatoes
-
½
bunch
broccoli florets
-
1 ½
cups
fresh corn
-
1 ½
cups
cubed tofu
-
to taste
arugula
-
to taste
torn fresh basil
-
to taste
sliced scallions
-
to taste
chopped peanuts
Instructions
- Toss raw vegetables with Spicy Turmeric Oil and divide them between bowls.
- Cook the noodles according to package instructions and divide into four bowls.
- Gently heat the cashew milk until very hot, then stir in Miso Tare to thin it out.
- Taste the broth and adjust seasoning with more Miso Tare if needed.
- Pour one cup of broth over each bowl of noodles and top with additional toppings as desired.
Nutrition Facts (estimated)
Servings
4
Calories
510
Total fat
14g
Total carbohydrates
79g
Total protein
18g
Sodium
645mg
Cholesterol
0mg
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