Asian-Inspired Vegan Miso Ramen Soup

Introduction
Embark on a culinary journey with this robust and comforting Asian-inspired Vegan Miso Ramen Soup. This dish is designed to warm your heart and tantalize your taste buds, perfectly blending traditional flavors with a vegan twist.
Ingredients
- 4 cups vegetable broth
- 2 tablespoons red miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 1-inch piece ginger, grated
- 200 grams ramen noodles, vegan
- 100 grams shiitake mushrooms, sliced
- 1 carrot, julienned
- 1 small head bok choy, chopped
- 2 green onions, sliced
- 1 tablespoon nori strips
- 1 tablespoon sesame seeds, for garnish
- Fresh cilantro, for garnish
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
- Pour in the vegetable broth and bring to a simmer. Add the soy sauce and miso paste, stirring well to dissolve the miso.
- Add the shiitake mushrooms and carrots to the broth. Let them cook for about 5 minutes, or until they begin to soften.
- Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside.
- Add the chopped bok choy to the soup and cook for an additional 3 minutes.
- To serve, divide the cooked noodles between bowls. Pour the hot soup over the noodles, ensuring to distribute the vegetables evenly.
- Garnish with green onions, nori strips, sesame seeds, and fresh cilantro. Serve hot.
Enjoy this delightful Vegan Miso Ramen Soup as a nourishing meal that not only satisfies your cravings but also brings a piece of Asian culinary tradition to your table. Perfect for any day of the year, this soup is sure to become a cherished recipe in your vegan kitchen.
Hiroshi
Nutritionfacts | Calories: 360, Fat: 5g, Carbohydrates: 65g, Protein: 12g |
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Preparation Time | 30 minutes |
Allergy Information | Soy, Wheat, Sesame |