Vegan Ramen

This Vegan Ramen features a rich, flavorful broth infused with miso, complemented by fresh vegetables and tender noodles. It's a satisfying and nourishing dish that's perfect for any time of year.

Ingredients

• Vegetable broth - 4 cups
• Miso paste - 3 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Green onions - 2, sliced
• Carrots - 1 medium, julienned
• Bok choy - 1 cup, chopped
• Shiitake mushrooms - 100 grams, sliced
• Rice noodles - 150 grams
• Tofu - 200 grams, cubed
• Nori sheets - 1, cut into strips
• Chili oil - to taste (optional)

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Pour in the vegetable broth, miso paste, and soy sauce. Stir until the miso is fully dissolved.
3. Add the julienned carrots, chopped bok choy, and sliced shiitake mushrooms to the pot. Let the mixture simmer for 10 minutes.
4. While the vegetables are simmering, cook the rice noodles according to package instructions. Drain and set aside.
5. In a separate pan, lightly pan-fry the cubed tofu until golden brown on all sides, about 5-7 minutes.
6. To serve, place a portion of cooked noodles in each bowl. Ladle the hot broth and vegetables over the noodles.
7. Top each bowl with the pan-fried tofu, sliced green onions, nori strips, and a drizzle of chili oil if desired.

Nutrition

• Calories: 400
• Protein: 20 g
• Carbs: 50 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables and mushrooms.
• High in plant-based protein from tofu and miso.

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