Vegan Ramen Noodle

4 packs of ramen noodles (discard the seasoning packets)
8 cups of vegetable broth
1 tablespoon of miso paste
1 tablespoon of soy sauce
1 tablespoon of sesame oil
1 cup of sliced mushrooms
1 cup of sliced carrots
1 cup of sliced bok choy
1 cup of sliced green onions
1/4 cup of chopped cilantro
Sriracha sauce (optional)
In a large pot, heat the vegetable broth over medium-high heat.
Add the miso paste, soy sauce, and sesame oil to the broth and stir until the miso paste is fully dissolved.
Add the mushrooms and carrots to the broth and let them cook for about 5 minutes or until they are slightly softened.
Add the bok choy and green onions to the pot and let them cook for another 2-3 minutes.
Cook the ramen noodles according to the package instructions.
Divide the cooked noodles among four serving bowls.
Pour the broth and vegetables over the noodles.
Garnish with cilantro and drizzle with sriracha sauce

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