Easy Homemade Miso Vegan Ramen
Ingredients
- 6 cups filtered water
- 1 1/2 tablespoons vegan bouillon paste (I used vegetarian Beef)
- 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 tablespoons 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, toss out the seasoning packets and only use noodles)
Crispy tofu
- 1/2 container firm tofu (7 ounces), cubed
- 1 1/2 tablespoons corn starch
- 1/2 teaspoon salt
Preparation
Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil and boil for 40 minutes.
Meanwhile, prepare toppings by heating 1 teaspoon coconut oil or oil of choice in a large pan, add frozen corn, mushrooms and spinach, and sauté for 3 minutes or until all cooked, then season with salt and pepper.
For the crispy tofu, place tofu cubes on a large plate, season with salt, then evenly dust with corn starch, heat a large pan over medium heat, add 1 1/2 teaspoons avocado oil or coconut oil, and cook tofu for 1-2 minutes on each side.
In the same pan, make room for the avocado slices and cook them on both sides for 1 minute.
Add miso paste to the broth and ensure it fully dissolves, then simmer for 2 additional minutes and place a strainer over a large bowl to strain the broth.
Return the strained broth to a large pot, bring it to a boil, add ramen noodles, and cook for 3 minutes or until noodles are cooked, following package directions if necessary.
Divide noodles between two bowls, add spinach, avocado, corn, crispy tofu, mushrooms, chopped cilantro, and a slice of lime, then serve and enjoy.
