Vegan Ramen
recipe

A comforting and flavorful noodle soup perfect for autumn days.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 200 g ramen noodles
- 1 liter vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
- 1 tablespoon sesame oil
- 200 g tofu, cubed
- 2 carrots, sliced
- 1 bell pepper, sliced
- 100 g sliced mushrooms (e.g., shiitake or button mushrooms)
- 2 green onions, chopped
- 2 garlic cloves, crushed
- Fresh cilantro, for garnish
- Chili, to taste

Instructions:

1. Cook the ramen noodles according to the package instructions. Drain and set aside.
2. Heat sesame oil in a large pot over medium heat. Add crushed garlic and sauté for about a minute until fragrant.
3. Add sliced carrots, bell pepper, and mushrooms. Sauté for about 5 minutes until the vegetables soften.
4. Pour in the vegetable broth, soy sauce, and miso paste. Bring to a boil and let simmer for about 10 minutes.
5. Add the cubed tofu and cook for a few more minutes until the tofu is heated through.
6. Divide the soup into bowls, add the cooked noodles, and garnish with chopped green onions, cilantro, and chili.

Nutritional Information (per serving):

- Calories: 350 kcal
- Protein: 15 g
- Carbohydrates: 50 g
- Fat: 10 g
- Fiber: 5 g

Reviews: 3.03 (5951 reviews) ★★★★★ share