Easy Vegan Shōyu Ramen

• Vegan

• Produce

  • 1/2 cup Baby spinach
  • 1/2 cup Bean sprouts
  • 1 Carrot
  • 4 cloves Garlic
  • 1 pinch Ginger, dried
  • 2 Green onions, thin
  • 1/2 cup Little potatoes
  • 2 cup Mushrooms, thick slice
  • 1/2 cup Mushrooms
  • 1/2 Onion

• Refrigerated

  • 1/2 package Tofu, extra firm

• Canned Goods

  • 2 cups Vegetable broth

• Condiments

  • 1 1/2 tbsp Soy sauce
  • 1 tsp Sriracha

• Pasta & Grains

  • 1 package Ramen noodles, vegan

• Oils & Vinegars

  • 1 tsp Canola oil
  • 1 tsp Sesame oil

Found on ilovevegan.com

Description

Ingredients

• 1 tsp sesame oil
• 1 tsp canola oil
• ½ onion
• 4 cloves garlic
• 2 cup mushrooms, slice thick
• 1½ tbsp soy sauce
• 1 tsp sriracha
• pinch dried ginger
• 2 cups vegetable broth
• 1 package vegan ramen noodles
• ½ package extra-firm tofu, cut into ¼ thick squares
• ½ cup sliced Little Potatoes (Baby Boomers)
• ½ cup sliced mushrooms
• ½ cup baby spinach, julienned
• 1 carrot, in peelings
• 2 green onions, thin sliced
• ½ cup bean sprouts

Directions

• Pan-fry extra-firm tofu in sesame or canola oil until crispy on both sides. Set aside.
• In a medium saucepan, heat sesame + canola oil over medium heat. Add sliced onion and garlic. Cook, stirring frequently, for 1-2 minutes. Add mushrooms and continue cooking until mushrooms are tender. Add ginger, soy sauce, and sriracha, cook, stirring frequently for 1 minute. Slowly add 2 cups vegetable broth. Simmer for 10 minutes, while you prep the ramen toppings.
• Strain the broth and measure. Add water to correct volume to 600 ml, taste, and adjust with water to suit your preference. Bring broth back to a boil and add sliced potatoes. Simmer for 3 minutes. Add noodles (cooking according to package directions) at the appropriate time to ensure potatoes and noodles are cooked at the same time.
• Divide noodles and broth between 2 bowls. Top with crispy tofu, carrot ribbons, bean sprouts, thin-sliced mushrooms, spinach, and green onion. Serve with sesame seeds, soy sauce, and sriracha.