Easy Vegan Ramen

🥘 Ingredients

• chili garlic sauce (optional
• chopped green onion (optional)
  1/2 c
• dehydrated shiitake mushrooms
  1/2 oz
• extra-firm tofu
  10 oz
• garlic
  5 cloves
• ginger
  1 3-inch
• miso-glazed baby bok choy (optional)
• miso-glazed carrots (optional)
• olive oil
  1 Tbsp
• ramen noodles
  8 oz
• sesame oil
  1 tsp
• tamari or soy sauce
  2 Tbsp
• vegetable broth
  6 c
• white or yellow miso paste
  1 Tbsp
• yellow onion
  1 medium

🍳 Cookware

• large pot
• large saucepan or pot

1. 1

   Heat a large pot over medium-high heat.
2. 2

   Once hot, add olive oil , garlic , ginger , and yellow onion . Sauté, stirring occasionally for 5 to ⏱️ 8 minutes or until the onion has developed a slight sear (browned edges).

   olive oil: 1 Tbsp, garlic: 5 cloves, ginger: 1 3-inch, yellow onion: 1 medium
3. 3

   Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.

   vegetable broth: 6 c
4. 4

   Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce , and dehydrated shiitake mushrooms - stir.

   tamari or soy sauce: 2 Tbsp, dehydrated shiitake mushrooms: 1/2 oz
5. 5

   Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least ⏱️ 1 hour , up to 2 to 3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
6. 6

   Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the white or yellow miso paste at this time.

   sesame oil: 1 tsp, white or yellow miso paste: 1 Tbsp
7. 7

   When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots (optional) , miso-glazed baby bok choy (optional) , and quick-seared extra-firm tofu ).

   miso-glazed carrots (optional), miso-glazed baby bok choy (optional), extra-firm tofu: 10 oz
8. 8

   NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions – about 4 to ⏱️ 5 minutes . Drain and set aside.

   ramen noodles: 8 oz
9. 9

   Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
10. 10

    To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, chopped green onion (optional) , or seared tofu. Serve with chili garlic sauce (optional (found here) for added heat.

    chopped green onion (optional): 1/2 c, chili garlic sauce (optional
11. 11

    Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.