VEGAN RAMEN
This ramen soup is perfect for a cozy night in and comes together in less than 30 minutes!
This quick & easy vegan ramen is eVeRYTHING. Seriously. Homemade is the only way to go. The best part of this ramen has got to be how quick and simple it is to throw together. Maybe not as quick and simple as a Ramen packet where you just throw some flavouring into a pot, but hey, that’s the trade off for healthy, natural homemade ramen made with love.
Prep Time: 7 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Yield: 2–4 servings 1x
Category: Dinner
Method: Cook
Cuisine: Japanese
INGReDIeNTS
- 2 tbsp avocado oil (or vegetable oil)
- 4 green onion, chopped into 1-inch pieces
- 4 garlic cloves, cut in halves
- 3-inch cube of ginger, cut into 4 pieces
- 1 oz dried shitake mushrooms (about 15–20 dried shitake, can sub fresh shitake)
- 1-litre vegetable broth
- 1 cup water
- 2 tbsp soy sauce
- 1 tbsp miso paste (white or red)
- 1 tsp agave (or maple syrup)
- 1 block soft tofu, cut into small cubes
- 2 packs vegan ramen noodles
- spinach, cilantro, & green onions to garnish
INSTRUCTIONS
1. Heat the avocado oil in a large pot on medium-high heat.
2. add the green onion, garlic and ginger to the pot and saute for 2 minutes.
3. Next, add the dried shitake mushrooms and saute for another 2 minutes.
4. add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
5. (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
6. Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
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NOTeS
This broth intensifies with flavour over time. Prepare the broth a day before you want to enjoy it to make it even better! Depending on how much sodium is in the broth you use, you may need to add a bit more or less soy sauce. Taste and adjust accordingly.
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