Vegan Ramen

This Vegan Ramen is a comforting bowl of umami-rich broth, packed with fresh vegetables and flavorful noodles, perfect for a nourishing lunch. It's easy to make and bursting with vibrant flavors that will satisfy your cravings.

Ingredients

• Ramen noodles - 160 grams
• Vegetable broth - 1 liter
• Soy sauce - 3 tablespoons
• Miso paste - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Green onions - 4, chopped
• Carrot - 1 medium, julienned
• Shiitake mushrooms - 100 grams, sliced
• Baby spinach - 100 grams
• Tofu - 200 grams, cubed
• Nori sheets - 2, 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, and sauté for 1-2 minutes until fragrant.
2. Pour in the vegetable broth and bring to a boil. Add the soy sauce and miso paste, stirring until the miso is fully dissolved.
3. Add the sliced shiitake mushrooms and julienned carrot to the pot. Reduce heat and let simmer for about 10 minutes until vegetables are tender.
4. Meanwhile, cook the ramen noodles according to package instructions. Drain and set aside.
5. Add the cubed tofu and baby spinach to the broth, cooking for an additional 5 minutes until the spinach wilts.
6. Divide the cooked ramen noodles between two bowls and ladle the hot broth with vegetables and tofu over the noodles.
7. Garnish with chopped green onions, nori strips, and drizzle with chili oil if desired. Serve immediately.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 1000 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 1.2 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• Loaded with vitamins and minerals from fresh vegetables, supporting overall health.

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