Japanese Vegan Ramen
Ingredients
- 12 oz Ramen noodles Fresh or dried.
- 8 cups Vegetable broth
- 1/4 cup White miso paste
- 12 oz Firm tofu Sliced.
- 2 cups Shiitake mushrooms Sliced.
- 4 heads baby Bok choy Halved.
- 6 Green onions Sliced.
- 4 sheets Nori sheets Cut into strips.
- 2 tbsp Sesame oil
- 3 tbsp Low sodium soy sauce
- 2 tbsp Fresh ginger Grated.
- 4 cloves Fresh garlic Minced.
Steps
- Marinate tofu slices in soy sauce and sesame oil for 15 minutes.
- In a large pot, sauté garlic and ginger in sesame oil for 1 minute.
- Add vegetable broth and bring to a simmer.
- Whisk in miso paste until dissolved.
- Add shiitake mushrooms and simmer for 10 minutes.
- Cook ramen noodles according to package directions.
- Pan-fry marinated tofu until golden.
- Blanch bok choy for 2 minutes.
- Divide noodles into bowls, ladle broth over, and top with tofu, mushrooms, bok choy, green onions, and nori.
Nutrition Info (per serving)
| Calories | 425 kcal |
| Protein | 22 g |
| Carbohydrates | 58 g |
| Fat | 12 g |
| Fiber | g |
| Sugar | g |