Easy Vegan Ramen
Ingredients
The broth
-
1
Tbsp
grape seed or avocado oil
-
5
cloves
garlic, roughly chopped
-
1
3-inch piece
ginger, peeled and diced
-
1
medium
yellow onion, coarsely chopped
-
6
cups
vegetable stock
-
2
Tbsp
tamari or soy sauce
-
½
ounces
dehydrated shiitake mushrooms
-
1
Tbsp
white or yellow miso paste
-
1
tsp
toasted sesame oil
-
8
ounces
ramen noodles
The toppings (optional)
-
½
cup
chopped green onion
-
10
ounces
extra-firm tofu
-
1
cup
miso-glazed carrots
-
1-2
bundles
baby bok choy
Instructions
- Heat a large pot over medium-high heat and add oil, garlic, ginger, and onion. Sauté until the onion is slightly browned.
- Deglaze the pot with 1 cup of vegetable broth, scraping up any bits stuck to the bottom.
- Add the remaining vegetable broth, tamari or soy sauce, and dehydrated mushrooms. Bring to a simmer, then reduce heat and cover.
- Simmer for at least 1 hour, stirring occasionally. Adjust seasonings and add miso paste before serving.
- Prepare the ramen noodles according to package instructions in a separate pot.
- Strain the broth and reserve the mushrooms for serving.
- Divide the ramen noodles into serving bowls, top with strained broth, and add desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
340
Total fat
14.2g
Total carbohydrates
41.6g
Total protein
9.3g
Sodium
1903mg
Cholesterol
0mg
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