Vegan Miso Ramen Soup
Ingredients
- 6 cups filtered water
- 1 1/2 tbsp vegan bouillon paste
- 3 green onions
- 3 inch piece of fresh ginger, peeled and sliced
- 1 can sliced bamboo shoots (8 ounce can)
- 3 garlic cloves
- 2 1/2 tbsp miso paste
- 1/2 cup spinach, roughly chopped
- Small bunch cilantro, for garnish
- 1/2 cup frozen corn
- 1 avocado, sliced
- 4 ounces Cremini mushrooms, sliced
- 2 ramen noodle packets (each 3.5 ounces, use only noodles and discard seasoning packets)
Crispy tofu
- 1/2 container firm tofu (7 ounces), cubed
- 1 1/2 tbsp corn starch
- 1/2 tsp salt
- Avocado oil or coconut oil
Preparation
Bring 6 cups of filtered water to a boil in a large pot. Add vegan bouillon paste, sliced ginger, garlic cloves, and green onions; simmer for 10-15 minutes to develop flavor.
Add sliced bamboo shoots, Cremini mushrooms, frozen corn, and roughly chopped spinach; cook until vegetables are tender, about 5 minutes.
Remove the pot from heat and stir in miso paste to avoid boiling, which can affect its flavor.
In a separate pot, cook ramen noodles according to package instructions, then drain.
Assemble the ramen by dividing noodles into bowls, ladling broth and vegetables over them, and topping with sliced avocado, cilantro for garnish, and crispy tofu.
Crispy tofu
In a bowl, toss cubed tofu with corn starch and salt until evenly coated.
Heat avocado oil or coconut oil in a pan over medium heat; fry tofu cubes until golden and crispy on all sides, about 5-7 minutes.
