Description
This Easy Vegan Ramen features a rich broth, tender noodles, and vibrant veggies, creating a comforting meal that’s simple to prepare and perfect for any occasion.
Ingredients
Scale
- 14 oz super firm tofu
- 4 green onions, sliced
- 8 oz shiitake mushrooms, sliced
- 3 garlic cloves, minced
- 3 tbsp white miso
- 1/4 cup soy sauce
- 1 tbsp maple syrup
- 2 tbsp toasted sesame oil
- 4 cups vegetable broth
- 2 cups spinach
- 8 oz ramen noodles
- 1/4 cup cilantro for garnish
Instructions
- Cut the tofu into cubes and fry until golden and crispy.
- Sauté green onions and garlic until fragrant.
- Add shiitake mushrooms and cook until softened.
- Pour in vegetable broth, miso, soy sauce, maple syrup, and sesame oil; simmer.
- Stir in spinach and ramen noodles; cook until noodles are tender.
- Add crispy tofu back to the pot and mix well.
- Serve in bowls garnished with green onions and cilantro.
Notes
Store leftovers in an airtight container for up to 4 days.
For a gluten-free version, substitute ramen noodles with gluten-free noodles.
Customize your veggies by using bok choy or kale as alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg