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
Ingredients
Nutrition FactsServings 4
- Amount Per Serving
- Calories 418
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 1905mg80%
- Potassium 276mg8%
- Total Carbohydrate 41g14%
- Dietary Fiber 5g20%
- Sugars 7g
- Protein 15g30%
- Vitamin A 30%
- Vitamin C 34%
- Thiamin 29%
- Folate 24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Instructions
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.
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.
Cook the ramen noodles.
Prep other veggies and toppings.
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.
Serve immediately.
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
Directions
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.
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.
Cook the ramen noodles.
Prep other veggies and toppings.
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.
Serve immediately.
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.
