Veggie Packed Vegan Miso Ramen
This vegan ramen is packed goodness! It has tons of veggies and a salty, spicy miso flavor! It's a perfect addition to add to your weekly rotation!
Ingredients
Sautéed Veggies
- 2 tsp Sesame Oil
- 3 Cloves Garlic grated
- 1 inch Ginger grated
- 3 Sprigs Green Onions sliced
- 1 Bell pepper julienned
- 1 Carrot cut into sticks
- 250 g Mushrooms sliced
Tofu
- 400 g Extra Firm Pressed Tofu Cubed
- 1 tbsp Coconut Aminos or soy sauce
Broth
- 1½ liters Veggie Stock
- 2 tbsp Soy Sauce
- 2 tbsp Miso Paste white or red
- 2 tsp Sriracha
Noodles
- 200 g Ramen Noodles
- 3 cups Bok Choy Roughly Chopped
Final Touches
- 2 Nori Sheets
- 1 cup Purple Cabbage shredded
- 1 tbsp Sesame Seeds
Instructions
- Sauté your sesame oil, garlic, ginger, and green onions over med-high heat for 1-2 minutes. Reserve some green onions for garnish.
- Add in the bell pepper, carrot and mushrooms (or any veggies you'd like) and cook for about 5 minutes.
- In a separate pan add your cubed tofu and cook for about 5 minutes until browned on each side. I like to cook it in coconut aminos or soy sauce for some extra flavor.
- Add your veggie stock, soy sauce, miso and sriracha to a large pot big enough to fit the whole ramen. Whisk until the miso is dissolved. I usually boil water before and mix in veggie powder. This way you do not have to wait for the broth to come to a boil.
- Add your noodles of choice into a pot of water and cook according to instructions. Add in your chopped bok choy for the last few minutes of cooking so it can wilt.
- Strain the noodles and bok choy and add them to the broth.
- Add the veggies and tofu to the broth and crumble in two nori sheets. Stir to combine.
- Garnish your ramen by topping it with shredded cabbage, sesame seeds and some reserved greed onions.
- You could also add cilantro, lime, or fresh chilies.
Tried this recipe?Let us know how it was!