Quick & Easy Vegan Ramen
This Quick & Easy Vegan Ramen is a delicious homemade soup filled with ramen noodles and soft tofu. It features a savory broth made with miso, dried shiitake mushrooms, and ginger, coming together in less than 30 minutes.
Ingredients
- 2 tbsp avocado oil or vegetable oil
- 4 count green onion, chopped into 1-inch pieces
- 4 count garlic cloves, cut in halves
- 3 inch cube ginger, cut into 4 pieces
- 1 oz dried shitake mushrooms
- 1 liter 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
- to garnish spinach, cilantro, & green onions
Instructions
- Heat the avocado oil in a large pot on medium-high heat. Add the green onion, garlic, and ginger and saute for 2 minutes. Add the dried shitake mushrooms and saute for another 2 minutes.
- Add the vegetable broth, water, soy sauce, miso paste, and agave. Bring to a boil, mixing well until combined, then reduce heat to low, cover, and let simmer for 10 minutes.
- Optionally strain the soup to remove the large chunks of garlic and ginger, or remove them with a fork.
- Raise the heat to medium, add the tofu and ramen noodles, and cook for 2-3 minutes until the noodles are soft. Serve immediately with steamed baby spinach, chopped green onion, and fresh cilantro.