Vegan Miso Ramen

This Vegan Miso Ramen is a comforting bowl of umami goodness, featuring rich broth and fresh vegetables. Perfect for a quick and nourishing lunch, it combines traditional Japanese flavors with plant-based ingredients.

Ingredients

• Ramen noodles - 150 grams
• Vegetable broth - 500 ml
• Miso paste - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2, chopped
• Carrot - 1, julienned
• Bok choy - 100 grams, chopped
• Shiitake mushrooms - 100 grams, sliced
• Tofu - 150 grams, cubed
• Nori sheets - 1, cut into strips (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Add the sliced shiitake mushrooms and julienned carrot to the pot. Cook for another 3-4 minutes until the mushrooms are tender.
3. Pour in the vegetable broth and bring it to a simmer. Stir in the miso paste and soy sauce until fully dissolved.
4. Add the chopped bok choy and cubed tofu to the broth. Let it simmer for 5-7 minutes until the bok choy is tender.
5. Meanwhile, cook the ramen noodles according to package instructions in a separate pot. Drain and set aside.
6. To serve, divide the cooked ramen noodles into two bowls. Ladle the miso broth and vegetables over the noodles.
7. Garnish with chopped green onions, nori strips, and sesame seeds. Serve hot.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• High in antioxidants and vitamins from fresh vegetables.

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