Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons avocado oil
  • 1 large sweet onion (cut into wedges)
  • 4 inch piece ginger (sliced)
  • 6-8 cloves garlic (crushed)
  • 8 cups vegetable broth
  • 1 ounce dried shiitake mushrooms
  • 3 tablespoons white miso paste (or yellow)
  • 6 ounces ramen noodles (read ingredients to make sure they are vegan)
  • Optional Toppings: seared tofu (seared bok choy, sweet corn, scallions, jalapenos, shaved carrots)

Instruction

  • Set a large 6-8 quart saucepot over medium heat. Add the oil, onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
  • Pour in the vegetable broth. Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
  • Use a skimmer to scoop out all the vegetables. Separate out the mushroom to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
  • Add the mushrooms back to the pot, then stir in the ramen noodles. Simmer for 3 minutes to soften.
  • Then scoop the ramen into bowls and top with your favorite vegan ramen toppings.