This fast vegetarian ramen could be a delicious home-brewed soup that's good for a chilly or time. It’s stuffed with ramen noodles & soft bean curd and comes along in but thirty minutes!
So naturally, all I’ve been desirous to eat is AN absurd quantity of soup. Seriously. Cauliflower soup, butternut squash soup, doesn’t matter what it's. I would like it all.
There’s simply one thing regarding the cold rainy days in Fall that create soup style simply further sensible. And there’s no feeling quite like having a belly stuffed with soup and feeling your entire body heat up from your head to your toes.
2 tbsp avocado oil (or vegetable oil)
4 green onion, chopped into 1-inch pieces
3-inch cube of ginger, cut into 4 pieces
1 oz dried shitake mushrooms (about 15–20 dried shitake, can sub fresh shitake)
4 garlic cloves, cut in halves
1 cup water
2 tbsp soy sauce
1-litre vegetable broth
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
- Heat the avocado oil in a large pot on medium-high heat.
- Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
- Next, add the dried shitake mushrooms and saute for another 2 minutes.
- 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.
- (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
- Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
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