Vegan Ramen Soup

Carmelized banana and almond butter oats .jpeg
 

INGREDIENTS 

  • 1 tbsp Chili oil 

  • ¼ cup Rice wine vinegar 

  • ¼ cup Coco aminos 

  • 1 tbsp umami seasoning 

  • Ginger to taste 

  • One small container of miso paste 

  • 4 cups Vegan miso or pho broth

  • Wakame rice Ramen noodles 

  • Mushrooms 

  • Tofu 

  • Baby Bok Choy 

  • Scallions

  • Bean sprouts 

INSTRUCTIONS 

  • Tofu

    • Dry, cube and marinate tofu for 30 min in rice wine vinegar and coco Aminos 

    • Chop bok choy into bite sizes. 

  • Broth

    • The secret to good homemade ramen is to keep tasting and seasoning your broth. 

    • Sauté miso in chili oil over medium-high heat for 5 min

    • Add garlic 

    • Add rice wine vinegar 

    • Add 2 cups of broth 

    • Add chili flakes 

    • Add umami seasoning 

    • Add remaining ingredients  

    • Simmer for ten minutes

    • Adjust seasoning as needed 

 
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