Vegan Ramen
Ingredients
Broth
-
1
large
onion, diced
-
2
cloves
garlic, smashed
-
1–2
tablespoons
olive oil
-
4
cups
veggie stock
-
4
cups
water
-
½
cup
dried shiitake mushrooms, broken into small pieces
-
1
sheet
kombu seaweed (optional)
-
⅛
cup
mirin
-
1–2
tablespoons
white miso paste
-
to taste
pepper
-
to taste
sriracha or hot chili oil (optional)
Ramen
-
6–8
ounces
dry ramen noodles
-
1
teaspoon
sesame oil for coating noodles
-
8–12
ounces
cubed crispy tofu
-
to taste
optional veggies (e.g., bok choy, spinach, carrots, etc.)
Garnishes
-
to taste
scallions
-
to taste
Furikake or toasted sesame seeds
-
to taste
sriracha
-
to taste
sesame oil
Instructions
- Preheat the oven and roast any desired vegetables until fork-tender.
- Sauté the onion in olive oil until tender, then add garlic and cook until golden brown.
- Add veggie stock, water, dried shiitake mushrooms, kombu, and mirin to the pot and bring to a simmer.
- Simmer the broth for 25-30 minutes, then remove kombu and add miso and pepper to taste.
- Cook the ramen noodles according to package directions, then drain and toss with sesame oil.
- Prepare additional toppings like crispy tofu and any other desired veggies.
- Assemble the ramen bowls with noodles, crispy tofu, and veggies, then pour the broth over top.
- Garnish with sesame oil, sriracha, and other toppings before serving.
Nutrition Facts (estimated)
Servings
4
Calories
335
Total fat
13.8g
Total carbohydrates
59.5g
Total protein
13.9g
Sodium
1295.8mg
Cholesterol
0mg
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