Name: Quick Vegan Ramen
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 servings
Cuisine: japanese
Ingredients: 2 tbsp toasted sesame oil; 1 tbsp chopped garlic; 1 tbsp grated fresh ginger; 1 cup carrots, grated; 1 ounce dried shiitake mushrooms; 4 cups vegetable broth; 4 cups water; 6 tbsp low sodium soy sauce (more to taste); 1 tbsp rice vinegar; 1.5 tbsp sriracha hot sauce (to taste); 2 packages instant ramen (flavor packets discarded); 0.5 cup scallions; null null scallions (more sliced); null null sesame seeds; null null carrots, grated (more shredded); null null extra-firm tofu (sliced); null null hot sauce (more)

Instructions

Show units in method

1

Heat toasted sesame oil (2 tbsp) in a large pot over medium heat. Add chopped garlic (1 tbsp) and grated fresh ginger (1 tbsp) and stir fry for about minute (1), until fragrant.
2

Add carrots, grated (1 cup), dried shiitake mushrooms (1 ounce), vegetable broth (4 cups), water (4 cups), low sodium soy sauce (6 tbsp), rice vinegar (1 tbsp) and sriracha hot sauce (1.5 tbsp). Stir and bring to a boil, then lower heat and simmer for minutes (10), until vegetables soften.
3

Add instant ramen (2 packages) to the pot and cook for minutes (5), until the noodles have softened. Now add scallions (0.5 cup) and stir in.
4

Taste; add more [hot sauce] or [low sodium soy sauce] as desired.
5

Remove from heat and serve in bowls with additional [scallions], [sesame seeds], [carrots, grated], [extra-firm tofu] and [hot sauce].