QUICK & EASY VEGAN RAMEN

This quick & easy vegan ramen is a delicious homemade soup that is perfect for a cold or rainy day. It’s filled with ramen noodles & soft tofu and comes together in less than 30 minutes! 
It’s been raining a lot the past couple weeks. And I mean A LOT. 
So naturally, all I’ve been wanting to eat is an absurd amount of soup. Seriously. Cauliflower soup, butternut squash soup, doesn’t matter what it is. I WANT IT AL

QUICK & EASY VEGAN RAMEN
INGREDIENTS

  • 2 tbsp avocado oil (or vegetable oil)
  • 4 green onion, chopped into 1-inch pieces
  • 4 garlic cloves, cut in halves
  • 3-inch cube of ginger, cut into 4 pieces
  • 1 oz dried shitake mushrooms (about 15-20 dried shitake)
  • 1-litre vegetable broth
  • 1 cup water
  • 2 tbsp soy sauce
  • 1 tbsp miso paste (white or red)
  • 1 tsp agave (or maple syrup)
  • 1 block soft tofu, cut into small cubes
  • 2 packs vegan ramen noodles
  • spinach, cilantro, & green onions to garnish

INSTRUCTIONS
  • Heat the avocado oil in a large pot on medium-high heat.
  • Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
  • Next, add the dried shitake mushrooms and saute for another 2 minutes.
  • Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
  • (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
  • Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft
  • Serve with some steamed baby spinach, chopped green onion and fresh cilantro.