Vegan Miso Ramen Japanese Soup

eatplant-based.com

Mindi R

subheading: Soup Base:

2 cups vegetable broth or dashi broth recipe linked

2 teaspoons garlic minced

½ teaspoon ginger minced

1 cup green onions chopped into thin rounds

1 tablespoon Doubanjiang spicy bean paste

1 tablespoon pure cane sugar or other sweetener

3 tablespoons red miso

1 tablespoon sake

½ teaspoon salt

2 teaspoons sesame seeds toasted and ground (white/black seeds)

1 tablespoon soy sauce low sodium

2 cups soy milk

subheading: Topping Options:

6 oz firm tofu ½ pkg, drained, pressed, and cut into cubes

3 cups napa cabbage sliced into thin strips

1 cup bean sprouts

½ cup baby corn or ½ cup sweet kernel corn

½ cup bamboo slices

½ cup sliced water chestnuts

1 sheet nori seaweed cut into strips

1 pinch white pepper powder

2 bundles 6 oz Japanese ramen noodles, cooked and drained

Directions at eatplant-based.com

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