Description
This Easy Vegan Ramen features a rich miso broth, fresh vegetables, and protein-packed tofu, making it a delightful meal perfect for any occasion.
Ingredients
Scale
- 14 oz Super Firm Tofu
- 4 Green Onions, chopped
- 8 oz Shiitake Mushrooms, sliced
- 3 cloves Garlic, minced
- 3 tbsp White Miso
- 1/4 cup Soy Sauce
- 1 tbsp Maple Syrup
- 1 tbsp Toasted Sesame Oil
- 4 cups Vegetable Broth
- 2 cups Spinach
- 8 oz Ramen Noodles
- 1/4 cup Cilantro, chopped
Instructions
- Prepare the broth by combining vegetable broth with white miso, soy sauce, and maple syrup in a pot; simmer for 5 minutes.
- Sauté sliced shiitake mushrooms and garlic in a pan with toasted sesame oil until golden and fragrant, about 5-7 minutes.
- Combine sautéed mushrooms with the broth, adding fresh spinach and sliced green onions until spinach wilts, about 2 minutes.
- Cook ramen noodles in a separate pot according to package instructions, typically 3-4 minutes until al dente.
- Assemble by dividing noodles into bowls, ladling hot broth and veggies over, and topping with fresh cilantro.
Notes
Press the tofu before frying for the best texture and flavor.
For a gluten-free version, use rice noodles and tamari instead of soy sauce.
Adjust the spiciness by adding chili flakes to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg