This snappy and simple vegetarian ramen is a heavenly hand crafted soup that is ideal for a cold or stormy day. It's loaded up with ramen noodles and delicate tofu and meets up in under 30 minutes!

So normally, all I've been needing to eat is a preposterous measure of soup. Truly. Cauliflower soup, butternut squash soup, doesn't make a difference what it is. I WANT IT ALL.

There's only something about the chilly blustery days in Fall that make soup taste simply additional great. What's more, there's no feeling very like having a midsection loaded up with soup and feeling your whole body warm up from your head to your toes. mmm.

Frankly, this is what I'm feeling RIGHT NOW. Since companions, I simply wrapped up a major bowl of this ramen noodle soup before plunking down to compose this post.

This snappy and simple vegetarian ramen is EVERYTHING. Truly. Natively constructed is the best way to go. The best piece of this ramen must be the means by which snappy and basic it is to put together. Perhaps not as brisk and straightforward as a Ramen bundle where you simply toss some seasoning into a pot, however hello, that is the exchange off for solid, characteristic natively constructed ramen made with affection.
Quick & Easy Vegan Ramen #vegan #recipevegetarian #ramen #cook
Also try our recipe Vegan Pot Pie #vegan #recipevegetarian

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, can sub fresh 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

  1. Heat the avocado oil in a large pot on medium-high heat.
  2. Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
  3. Next, add the dried shitake mushrooms and saute for another 2 minutes.
  4. 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.
  5. (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
  6. Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
  7. Serve with some steamed baby spinach, chopped green onion and fresh cilantro.

Read more our recipe Roasted Beet & Carrot Kale Salad #vegan #recipevegetarian

Source : bit.ly/2tl8rLe