Vegan Ramen with Miso Ginger Shiitake Broth
Ingredients
Broth
- 1 shallot, chopped
- 3 dried shiitake mushrooms, chopped
- 1 clove garlic, minced
- 1 2-inch piece ginger
- 3 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon neutral oil
- 2 teaspoons maple syrup
- 1 bird's eye chili, chopped (optional)
Bowl
- broccolini
- lime juice
- soy sauce
- red cabbage
- carrots
- spicy sprouts
- tofu
- umami mushroom blend
- garlic powder
- shiitake mushrooms
- sesame oil
- ramen noodles
- sesame seeds
- scallions
Preparation
Broth
In a pot, heat up the oil then toss in the onions and saute for 2 minutes.
Add the garlic, ginger, and shiitakes and saute for 2 more minutes.
Add the rest of the ingredients and bring to a boil, then lower heat and let cook uncovered for 10 minutes.
Remove from heat and ladle onto your ramen bowl.
Component
Sauté broccolini with lime juice and soy sauce until tender.
Cook tofu in a skillet with umami mushroom blend and garlic powder until crispy.
Sauté shiitake mushrooms in sesame oil until cooked.
Cook ramen noodles according to package instructions.
Prepare vegetables by shredding red cabbage and ribboning carrots.
Assembly
In a bowl, add the prepared vegetables, tofu, mushrooms, and noodles.
Pour the hot broth over the top.
Garnish with sesame seeds and scallions.
Serve immediately.
