Spicy Vegan Ramen with Broth and Vegetables
Ingredients
- 8-10 cups water
- 1 stalk leek
- 3 cloves garlic
- kombu seaweed, wiped clean
- 1 mushroom stock cube
- 1 tablespoon peanut butter
- 3 tablespoons sriracha
- 1 tablespoon soy sauce
- 1/2 cup cabbage, sliced
- 1/2 cup bean sprouts
- 1/4 cup carrot, julienned
- 1/4 cup sweet corn
- vegan ramen noodles
Toppings
- green onions or scallions
- nori strips
- pickled ginger
- toasted white sesame seeds
Preparation
Add all broth ingredients to a large pot and bring to a boil, then simmer for 30 minutes.
For one portion, use 1.5 to 2 cups of the prepared broth, add peanut butter, sriracha, and soy sauce, then bring to a boil.
Add the vegetables and boil until cooked, stirring well and adjusting salt if needed.
Serve hot with cooked vegan ramen noodles and add desired toppings.
