Description
This recipe, “Vegan Ramen,” offers a plant-based version of the classic Japanese ramen, a noodle soup dish known for its rich broth, flavorful toppings, and satisfying noodles
Ingredients
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 carrot, julienned
- 2 packs ramen noodles (discard seasoning packets)
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
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Sauté Aromatics: In a large pot, heat a little oil (vegetable or sesame oil) over medium heat. Add the minced garlic and grated ginger and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
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Add Broth and Seasonings: Add the vegetable broth, soy sauce, and miso paste to the pot. Stir well to combine and bring the mixture to a simmer.
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Add Vegetables: Add the sliced mushrooms and julienned carrot to the broth. Cook for 5-7 minutes, or until the vegetables are tender.
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Cook Noodles: Add the ramen noodles to the broth and cook according to package instructions.
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Add Spinach: Stir in the baby spinach and cook until it’s wilted, about 1-2 minutes.
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Serve: Serve the ramen immediately in bowls, garnished with sliced green onions and sesame seeds.
