Vegan Ramen with Miso Broth

Ingredients

• about 450 g Ramen Noodles
• 6 cups Vegetable Broth
• 1/4 cup White Miso Paste
• 1 tablespoon Sesame Oil
• 2 cloves, minced Garlic
• 1 teaspoon, grated Ginger
• 1 cup, sliced Shiitake Mushrooms
• 2 cups, chopped Bok Choy
• 4 stalks, sliced Green Onions
• 4 sheets, cut into strips Nori (dried seaweed)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, heat sesame oil over medium heat. Add garlic and ginger and cook until fragrant.
2. 2Add shiitake mushrooms and cook until softened.
3. 3Pour in vegetable broth and bring to a simmer.
4. 4In a small bowl, whisk together miso paste with a little broth until smooth. Stir the miso mixture into the pot.
5. 5Add bok choy and cook until wilted.
6. 6Cook ramen noodles according to package directions. Drain.
7. 7Divide noodles among bowls. Pour broth over noodles. Top with green onions and nori strips.

Substitutions

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