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MISO RAMEN ? ! TAG A FRIEND AND GRAB RECIPE BELOW.
Miso Vegan Ramen
Serves 2
6 cups filtered water
1 1/2 tbsp vegan bouillon paste (I used vegetarian Beef)
3 green onions
3 inch piece of fresh ginger, peeled and sliced
1 can slices bamboo shoots (8 ounce can)
3 garlic cloves
2 1/2 tbsp miso paste
1/2 cup spinach, roughly chopped
Small bunch cilantro
1/2 cup frozen corn
Enoki mushrooms (about 2 ounces)
2 ramen packets (each 3.5 ounces… toss out the seasoning packets and only use noodles)
Crispy tofu:
1/2 container firm tofu (7 ounces), cubed
1 1/2 tbsp corn starch
1/2 tsp salt
Method:
Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil. Boil for 40 minutes.
Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add frozen corn, enoki mushrooms and spinach and sauté for 3 minutes or until all cooked. Season with salt and pepper.
For the Crispy tofu place tofu cubes on a large plate. Season tofu will salt then evenly dust the corn starch over to tofu. Heat a large pan over medium heat. Add 1 1/2 tsp coconut oil. Add tofu and cook for 1-2 minutes on each size of the tofu cube.
Add the miso paste to the broth and ensure it fully dissolves. Simmer for 2 additional minutes then place a strainer over a large bowl.
Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.)
Divide noodles between two bowls, add the bamboo shoots, the spinach, corn, crispy tofu, enoki mushrooms, chopped cilantro and a slice lime. Enjoy!
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