Get your biggest pot out and get ready to fulfill those ramen cravings (we all get them) with this tasty vegan ramen noodle bowl. Ummm...yes please!
Serves 3–4 people
approximately 1 tbsp fresh ginger, minced
2 garlic cloves, minced
½ a head of broccoli, cut into chunks
2 “bok choys,” washed and cut
1 ½ tsp curry powder
1 tsp Chinese five spice or thai seasoning
2–3 tbsp nutritional yeast
1 small onion or “the white part” of a leek, thinly sliced
1 large tomato, chopped
1 ½ tbsp coconut oil
6 dried shiitake mushrooms – soaked & sliced (save the water)!
approximately 1 ½ cups water saved from soaking the dried shiitake
3 tbsp white miso paste, mixed with 4 cups water
1–2 tbsp tahini (or add another tbsp of miso)
8 cups additional water
one 12 ounce package of kelp noodles (or rice noodles of your choice)
drizzled sesame oil
Sriracha hot sauce
Soak 6 dried shiitake mushrooms in 2 cups of water. After they have reconstituted, squeeze the water from them and place them on your cutting board. Set aside the water used to soak them for later.
Boil 4 cups of water in a kettle. Pour it into a bowl and stir in the miso paste until evenly dissolved. Set aside.
Heat up a pan and add the coconut oil. Slice the shiitake mushrooms (removing the stems) and add them to the pan. Stir in the ginger, leek (or onion) and broccoli. Stir in the curry powder and thai seasoning. Add the shiitake broth, stir and remove from heat.
Add your veggie mix to a large pot and fill it with 8 cups of water. Add the miso water. Mix in the nutritional yeast, garlic, tomato, tahini and add the bok choy pieces. Allow everything to cook at medium heat for up to 15 minutes. Add the kelp noodles and stir for a few minutes, before removing the soup from the heat source. If using rice noodles, continue to stir for up to 5 minutes until cooked evenly. After everything looks ready, serve the ramen into large bowls and add your favourite toppings. I like to top with chili flakes, toasted sesame seeds, a drizzle of tahini and cilantro. Enjoy!