Veggie Ramen

Vegetarian Miso Ramen Recipe

Serves 2

Ingredients:

Broth:

• 1 tablespoon sesame oil

• 1-inch piece of ginger, minced

• 2 cloves garlic, minced

• 3 tablespoons miso paste (white or red)

• 1 tablespoon soy sauce

• 1 tablespoon mirin (or rice vinegar)

• 1 teaspoon chili paste (optional, for spice)

• 4 cups vegetable broth

• ½ cup unsweetened plant-based milk (soy or oat for creaminess)

• 1 teaspoon sugar (optional, balances flavors)

Ramen & Toppings:

• 2 servings ramen noodles (fresh or dried)

• ½ cup mushrooms (shiitake or cremini), sliced

• ½ cup corn kernels

• ½ cup bok choy, chopped

• ½ cup shredded carrots

• ½ block tofu, cubed and pan-fried

• 1 soft-boiled egg (optional for vegetarians who eat eggs)

• 1 green onion, sliced

• 1 teaspoon sesame seeds

• Nori seaweed (optional, for garnish)

Instructions:

1. Prepare the broth:

   • Heat sesame oil in a pot over medium heat.

   • Sauté garlic and ginger until fragrant (about 1 minute).

   • Add miso paste and stir to combine.

   • Pour in soy sauce, mirin, chili paste (if using), and vegetable broth. Stir well.

   • Simmer for 10 minutes, then stir in plant-based milk and sugar. Keep warm.

2. Cook the noodles:

   • Cook ramen noodles according to package instructions. Drain and set aside.

3. Prepare the toppings:

   • Pan-fry the tofu cubes until golden and crispy.

   • Steam or blanch the bok choy and carrots until tender.

   • Sauté mushrooms in a little oil until softened.

   • If using, soft-boil an egg (6 minutes, then place in ice water, peel, and cut in half).

4. Assemble the ramen:

   • Divide the noodles between two bowls.

   • Ladle the miso broth over the noodles.

   • Arrange toppings: tofu, mushrooms, corn, bok choy, carrots, and egg.

   • Sprinkle with green onions and sesame seeds.

   • Garnish with a strip of nori (optional).

5. Serve hot and enjoy! 🍜✨