Vegan Ramen

veganhuggs.com

Sandy P

subheading: Broth:

2 tablespoons sesame oil (not toasted) or preferred cooking oil

1 medium yellow onion , sliced

5 cloves garlic , roughly chopped

1 3-inch piece of ginger , peeled and sliced

½ cup dried shitake mushrooms

6 cups vegetable broth

2 cups water

1 tablespoon tamari low sodium, more to taste (sub soy sauce)

2 tablespoons white miso paste or yellow

subheading: Ramen:

7.5 ounces dried ramen noodles I used 3 dried ramen bricks - 2.5 ounces each

2 baby bok choy , cleaned and halved lengthwise

1 large carrot (Fine Julienne Cut)

3 to 4 stalks green onion , sliced

⅓ cup chopped cilantro for garnish (*optional)

subheading: Crispy Tofu (optional - see note):

14 ounces extra-firm tofu , pressed and cubed

2 tablespoons cornstarch

1.5 tablespoons sesame oil not toasted or preferred cooking oil

½ teaspoon salt

Ground black pepper to taste

subheading: Recommended Equipment:

Large Pot

Large Skillet

Strainer

Cook Mode Prevent your screen from going dark

Directions at veganhuggs.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer