Vegan Miso Ramen

feedod.net

Susan Scott

subheading: For the Broth:

6 cups vegetable broth

2 tablespoons miso paste (white or red, depending on your preference)

2 cloves garlic, minced

1 thumb-sized piece of ginger, grated

2 tablespoons soy sauce or tamari

1 tablespoon sesame oil

1 teaspoon chili paste (adjust to your preferred spice level)

subheading: For the Ramen:

8 oz (about 2 cups) of your choice of ramen noodles (ensure they’re vegan-friendly)

1 cup sliced shiitake mushrooms

1 cup sliced bok choy or spinach

1 cup sliced green onions

1 cup sliced carrots

1 cup corn kernels (fresh or frozen)

1 cup sliced tofu or tempeh (optional)

Nori seaweed sheets for garnish (optional)

Sesame seeds for garnish (optional)

Directions at feedod.net

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