Vegan Ramen with Miso Shiitake Broth

Vegan Ramen with Miso Shiitake Broth- a delicious healthy ramen recipe with mushrooms, tofu, bok choy, sesame seeds and scallions in the most flavorful broth! Plus a simple tip to making this “creamy”! Inspired by feastingathome.com

Yields1 Serving
Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients

 1 large onion-diced
 2 smashed garlic cloves
 2 tbsp tablespoon olive oil
 4 cups veggie stock
 4 cups water
 ½ cup dried Shiitake Mushrooms, broken into small pieces (see notes )
 1 sheet Kombu seaweed available at Asian markets) –optional, but good!
  cup Kombu seaweed available at Asian markets) –optional, but good!
 1 tbsp white miso paste
 pepper to taste
 for spicy, add sriracha to taste, or hot chili oil
 8 oz Ramen Noodles
 8 oz Cubed Crispy Tofu

						

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Instructions

1

Make the BROTH: Over medium high heat, saute the onion in 1 tablespoon oil until tender about 3 minutes. Turn heat to medium, add the smashed garlic cloves and continue cook onions until they are deeply golden brown. Add the veggie stock, water, dried shiitakes, sheet of kombu ( rinsed) and mirin. Bring to a Simmer.

2

Simmer for 25-30 minutes uncovered on med heat, then remove the Kombu. Add miso, and pepper to taste. Adjust salt to your liking (feel free to add salt, soy or more miso). Keep warm. FYI: If this reduces too much it may become salty…. simply add a little water to taste.

3

Cook the ramen noodles.

4

Prep other veggies and toppings.

5

Fill bowls with cooked noodles, crispy tofu and any other veggies you want. Pour the flavorful Shiitake broth over top. Garnish with a little drizzle of sesame oil and sriracha. Top with scallions and sesame seeds.

6

Serve immediately.

NOTES
7

Make sure to break or chop the dried shitakes into small pieces.

OPTIONAL: To make a Creamy broth: Blend the finished broth in a blender. The shiitake mushrooms will give the broth a rich creaminess.

Ingredients

 1 large onion-diced
 2 smashed garlic cloves
 2 tbsp tablespoon olive oil
 4 cups veggie stock
 4 cups water
 ½ cup dried Shiitake Mushrooms, broken into small pieces (see notes )
 1 sheet Kombu seaweed available at Asian markets) –optional, but good!
  cup Kombu seaweed available at Asian markets) –optional, but good!
 1 tbsp white miso paste
 pepper to taste
 for spicy, add sriracha to taste, or hot chili oil
 8 oz Ramen Noodles
 8 oz Cubed Crispy Tofu

Directions

1

Make the BROTH: Over medium high heat, saute the onion in 1 tablespoon oil until tender about 3 minutes. Turn heat to medium, add the smashed garlic cloves and continue cook onions until they are deeply golden brown. Add the veggie stock, water, dried shiitakes, sheet of kombu ( rinsed) and mirin. Bring to a Simmer.

2

Simmer for 25-30 minutes uncovered on med heat, then remove the Kombu. Add miso, and pepper to taste. Adjust salt to your liking (feel free to add salt, soy or more miso). Keep warm. FYI: If this reduces too much it may become salty…. simply add a little water to taste.

3

Cook the ramen noodles.

4

Prep other veggies and toppings.

5

Fill bowls with cooked noodles, crispy tofu and any other veggies you want. Pour the flavorful Shiitake broth over top. Garnish with a little drizzle of sesame oil and sriracha. Top with scallions and sesame seeds.

6

Serve immediately.

NOTES
7

Make sure to break or chop the dried shitakes into small pieces.

OPTIONAL: To make a Creamy broth: Blend the finished broth in a blender. The shiitake mushrooms will give the broth a rich creaminess.

Vegan Ramen with Miso Shiitake Broth