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Vegan Ramen

by Milloni Merchant featured in Vegan Versions Of Your Favourite Fast Foods

Ingredients

for 4 servings

  • 1 tablespoon
    oil
  • 1 teaspoon
    sesame oil
  • 1 tablespoon
    ginger, minced
  • 6 cloves garlic, minced
  • 1 onion, diced
  • 6 cups
    vegetable stock (1.4 L)
  • 1 cup
    water (240 mL)
  • 1 cup
    shiitake mushroom, stems removed and sliced (75 g)
  • 1 tablespoon
    soy sauce
  • 1 teaspoon
    miso paste
  • ramen noodle

Toppings

  • bok choy, sautéed
  • bell pepper, sliced and sautéed
  • fresh parlsey
  • nori
  • rainbow carrot, diced and sautéed
  • radish, sliced
  • onion, sliced and sautéed
  • spinach
  • bean sprout, sautéed
  • corn
  • jalapeño, sliced and sautéed
  • green onion, sliced

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Preparation

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
  2. Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
  3. Uncover the pot, add the miso paste, and stir.
  4. Ladle the broth into a bowl and add noodles and toppings of your choice.
  5. Enjoy!
 

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