Vegan Ramen

By Peggie

Ingredients

• 1 tablespoon oil
• 1 teaspoon sesame oil
• 1 tablespoon ginger, minced
• 6 cloves garlic, minced
• 1 onion, diced
• 6 cups vegetable stock (1.4 L)
• 1 cup water (240 mL)
• 1 cup shiitake mushroom, stems removed and sliced (75 g)
• 1 tablespoon soy sauce
• 1 teaspoon miso paste
• ramen noodle
• TOPPINGS
• bok choy, sautéed
• bell pepper, sliced and sautéed
• fresh parlsey
• nori
• rainbow carrot, diced and sautéed
• radish, sliced
• onion, sliced and sautéed
• spinach
• bean sprout, sautéed
• corn
• jalapeño, sliced and sautéed
• green onion, sliced

Preparation

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the garlic, ginger, and onions and sauté until onions become translucent.
Add vegetable stock, water, shiitake mushrooms, and soy sauce. Stir and simmer for at least 45 minutes, up to 3 hours. The longer you simmer, the more flavorful the broth will become.
Uncover the pot, add the miso paste, and stir.
Ladle the broth into a bowl and add noodles and toppings of your choice.
Enjoy!