Simple Vegan Ramen Soup
Ingredients
- 1 Tbsp grape seed oil
- 5 cloves garlic, roughly chopped
- 1 3-inch piece ginger, peeled and diced
- 1 medium yellow onion, coarsely chopped
- 6 cups vegetable stock
- 2 Tbsp tamari or soy sauce
- 0.5 ounces dehydrated shiitake mushrooms
- 1 Tbsp white or yellow miso paste
- 1 tsp sesame oil
- 8 ounces ramen noodles
Toppings
- 1/2 cup chopped green onion
- 10 ounces extra-firm tofu
- Miso-glazed carrots
- Miso-glazed baby bok choy
Preparation
Heat the grape seed oil in a large pot over medium heat. Add garlic, ginger, and onion, and sauté until fragrant.
Add vegetable stock, tamari or soy sauce, and dehydrated shiitake mushrooms. Bring to a boil, then reduce heat and simmer for 10-15 minutes to develop flavors.
Stir in miso paste and sesame oil. Taste and adjust seasoning with more tamari or sesame oil if needed.
Cook ramen noodles separately in boiling water according to package instructions. Drain and set aside.
To serve, divide noodles into bowls, ladle broth over, and add desired toppings.
Topping
Cut extra-firm tofu into cubes and flash-fry in a hot pan with oil until golden brown.
For miso-glazed carrots, sauté carrot slices in a pan with miso paste and a little oil until glazed and tender.
For miso-glazed baby bok choy, cook bok choy in a pan with miso paste and oil until glazed and softened.
