Vegan Miso Ramen
Ingredients
- 3 tbsp miso paste, i used red miso.
- ramen toppings
- grilled bok choy
- green onion, chopped - grilled tofu
- roasted seaweed - sesame seeds, i used black seeds
- crushed red pepper flakes
- 1/2 small lemon, seeded and juiced
- 1 cup fresh spinach
Preparation
Combine the onion, ginger, and 1 tbsp vegetable broth in a food processor or high powered blender
Pulse until the ginger and onion is chopped into very small pieces
Heat a large pot with oil on medium heat
Once hot, add the onion and ginger mixture and cook for 3-4 minutes
Add the mushrooms and cook for another minute
Pour the vegetable broth to the pot, and scrap any of the garlic or ginger that might have stuck to the bottom of the pan
Add the soy sauce, sesame seeds, miso paste and stir
Reduce heat to low and bring to a gentle boil
Simmer for 10-15 minutes to develop the flavors
While the miso broth is simmering, cook your ramen noodles according to the back of the package
Drain and set noodles aside
Taste the miso broth and add additional seasoning if needed
Divide noodles into bowls and pour broth on top
Add your ramen toppings and serve immediately
Leftovers can be kept in the refrigerator in an airtight container for 3 days
