Homemade Vegan Miso 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
- 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, 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
Prepare crispy tofu: Coat cubed tofu with cornstarch and salt, then fry in avocado or coconut oil until crispy.
For the broth, bring filtered water to a boil, add vegan bouillon paste, sliced ginger, garlic cloves, and sliced bamboo shoots, then simmer for 10-15 minutes.
Add miso paste to the broth and stir well; avoid boiling to preserve flavor.
Cook ramen noodles according to package instructions, discarding the seasoning packets.
Prepare toppings: Sauté sliced mushrooms until tender, wilt spinach in the broth or use fresh, and thaw or heat frozen corn.
Assemble the ramen: Divide cooked noodles into bowls, ladle hot broth over, and top with green onions, cilantro, avocado slices, corn, spinach, mushrooms, and crispy tofu.
