Name: Easy Vegan Ramen
Prep time: 54 min
Cook time: 125 min
Total time: 180 min
Yield: 4 servings
Ingredients: 1 tbsp grape seed or avocado oil; 5 cloves garlic (roughly chopped); 3 inch ginger (peeled and diced); 1 medium yellow onion (coarsely chopped); 6 cups vegetable stock; 2 tbsp tamari or soy sauce (plus more to taste); 0.5 ounces dehydrated shiitake mushrooms; 1 tbsp white or yellow miso paste; 1 tsp toasted sesame oil (for flavor, plus more to taste); 8 ounces ramen noodles; 0.5 cup chopped green onion (for garnish); 10 ounces extra-firm tofu (flash “fried”); null null miso-glazed carrots; null null miso-glazed baby bok choy; 1 cup carrots (chopped into 0.25-inch thick pieces); 1 tbsp yellow miso paste; 1 tbsp maple syrup; 1 tbsp tamari; 1 tsp rice vinegar (or lime juice); 1 tsp sesame oil; 1 heaping tbsp cornstarch; 1 pinch salt; 1 pinch pepper; 1 tbsp grape seed or sesame oil; null null baby bok choy (sliced in half lengthwise); 0.5 tbsp yellow miso paste; 0.5 tbsp maple syrup; 0.5 tbsp tamari; 0.5 tsp rice vinegar; 0.5 tsp sesame oil

Instructions

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1

Heat a [large pot] over medium-high heat.
2

Once hot, add grape seed or avocado oil (1 tbsp), garlic (5 cloves), piece ginger (1 3-inch), and yellow onion (1 medium). Sauté, stirring occasionally for [5-8 minutes] or until the [yellow onion] has developed a slight sear (browned edges).
3

Add vegetable stock (1 cup) to deglaze the bottom of the pan. Use a [whisk] (or [wooden spoon]) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
4

Add remaining vegetable stock (5 cups), tamari or soy sauce (2 tbsp), and dehydrated shiitake mushrooms (0.5 ounces). Stir.
5

Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least hour (1), up to hours (3), stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
6

Taste broth and adjust seasonings as needed, adding more [tamari or soy sauce] or [toasted sesame oil] if desired. Add white or yellow miso paste (1 tbsp) at this time.
7

When you’re 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
8

NOODLES: Fill a [large saucepan] or [pot] with water and bring to a boil. Once boiling, add ramen noodles (8 ounces) (depending on size of pan you may need to do this in two batches) and cook according to package instructions - about [4-5 minutes]. Drain and set aside.
9

Strain broth and reserve [dehydrated shiitake mushrooms] for serving.
10

To serve, divide [ramen noodles] between bowls (4 serving). Top with strained broth and desired toppings, such as [miso-glazed carrots], [miso-glazed baby bok choy], chopped green onion (0.5 cup), or extra-firm tofu (10 ounces). Serve with chili garlic sauce for added heat.
11

Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.