Vegan Ramen with Sesame Glazed Tofu

connoisseurusveg.com

Susan Scott

2 tablespoons peanut oil (or high-heat oil of choice), divided

4 ounces fresh shiitake mushrooms, stemmed, cleaned, and sliced

3 garlic cloves, minced

2 teaspoons freshly grated ginger

2 scallions, chopped, white and green parts separated

6 cups low sodium vegetable broth

4 tablespoons soy sauce, divided

1 tablespoon brown sugar

1 teaspoon toasted sesame oil, divided

1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed, and cut into ½-inch cubes

4.25 ounces dried ramen noodles (half of a 9.5 ounce package)

1 cup julienne cut carrot (about 2 carrots)

1 cup frozen shelled edamame, thawed

Toasted sesame seeds, for serving

Note: Ingredients may have been altered from the original.

Directions at connoisseurusveg.com

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