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Savor the Richness of Vegan Ramen at Home

Vegan Ramen made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 cups vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 200 grams ramen noodles
  • 1 cup sliced shiitake mushrooms
  • 1 medium carrot julienned
  • 1 cup baby spinach
  • 1 tablespoon sesame oil
  • 2 green onions sliced
  • Sesame seeds for garnish

Method
 

  1. Prepare the broth by combining vegetable broth, soy sauce, and miso paste in a large pot.
  2. Sauté the mushrooms and carrots in sesame oil until tender.
  3. Add the sautéed vegetables to the broth and simmer for 10 minutes.
  4. Cook the ramen noodles separately according to the package instructions, then drain.
  5. Stir in the baby spinach just before serving, allowing it to wilt.
  6. Assemble the bowls by placing noodles in each and ladling broth and vegetables on top.
  7. Top each bowl with sliced green onions and a sprinkle of sesame seeds.