VEGAN RAMEN WITH MISO, GINGER AND SHIITAKE BROTH
IN MY BOWL 👉🏻 Sauteed broccolini seasoned with lime juice and soy sauce, shredded red cabbage, ribboned carrots, spicy sprouts, crispy tofu seasoned with target’s umami mushroom blend and garlic powder, shiitake mushrooms cooked in toasted sesame oil and ramen noodles all sitting in a miso, ginger and shiitake broth and topped with sesame seeds and scallions.
❇️ FOR THE MISO, GINGER AND SHIITAKE RAMEN BROTH ⤵️
🔹1 shallot, chopped
🔹3 dried shiitake mushrooms, chopped
🔹1 clove garlic, minced
🔹1 2″ piece ginger
🔹3 cups veg broth
🔹3 tbsp soy sauce
🔹1 tbsp miso paste
🔹1 tbsp neutral oil
🔹2 tsp maple syrup
🔹1 bird’s eye chili, chopped (optional)
❇️ METHOD ⤵️
🔹In a pot heat up the oil then toss in the onions and saute 2 mins. Add the garlic, ginger and shiitakes and saute 2 more mins.
🔹Add the rest of the ingredients and bring to a boil then lower heat and let cook uncovered 10 mins.
🔹Remove from heat, ladle onto your ramen bowl and enjoy!
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