Miso Vegan Ramen
Ingredients
- 6 cups filtered water
- 1 1/2 tbsp vegan bouillon paste
- 3 green onions
- 3 inch piece of fresh ginger, peeled and sliced
- 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
- crispy tofu:
- 1 1/2 tbsp corn starch
- 1/2 tsp salt
- avocado oil or coconut oil
- method:
Preparation
Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil
Boil for 40 minutes
Meanwhile prepare toppings
In a large pan heat 1 tsp coconut oil or oil of choice
Add frozen corn, mushrooms and spinach and sauté for 3 minutes or until all cooked
Season with salt and pepper
For the crispy tofu place tofu cubes on a large plate
Season tofu will salt then evenly dust the corn starch over to tofu
Heat a large pan over medium heat
Add 1 1/2 tsp avocado oil or coconut oil
Add tofu and cook for 1-2 minutes on each size of the tofu cube
On the same pan make room for the avocado, slice avocado and cook on both sides for 1 minute!
Add the miso paste to the broth and ensure it fully dissolves
Simmer for 2 additional minutes then place a strainer over a large bowl
Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package
Divide noodles between two bowls, add the spinach, avocado, corn, crispy tofu, mushrooms, chopped cilantro and a slice lime
Enjoy!
