Spicy Vegan Ramen

Ingredients

• Lime (1, cut into wedges)
• Fresh spinach (2 cups, washed)
• Ramen noodles (2 packages, preferably whole grain or gluten-free)
• Green onions (4, sliced)
• Carrots (2, julienned)
• Mushrooms (1 cup, sliced (shiitake or button mushrooms work well))
• Firm tofu (1 block (14 oz), cut into cubes)
• Red chili paste (2 tablespoons (adjust for desired spice level))
• Fresh ginger (1 tablespoon, grated)
• Garlic (4 cloves, minced)
• Sesame oil (2 tablespoons)
• Soy sauce (3 tablespoons (or tamari for gluten-free))
• Vegetable broth (4 cups)

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until they become fragrant and golden.
2. Pour in the vegetable broth and add the soy sauce and red chili paste. Stir well to ensure the chili paste is fully incorporated.
3. Bring the broth to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld beautifully.
4. While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
5. In a separate pan, heat a little sesame oil over medium heat. Add the tofu cubes and cook, turning frequently, until golden brown on all sides. Remove from the pan and set aside.
6. In the same pan, add the sliced mushrooms and julienned carrots. Sauté for about 5 minutes until the mushrooms are tender and the carrots are slightly softened.
7. Add the cooked ramen noodles, sautéed mushrooms, carrots, and tofu cubes to the pot of broth. Stir thoroughly to combine all ingredients.
8. Finally, add the fresh spinach and sliced green onions to the pot. Cook for an additional 2-3 minutes until the spinach wilts and brightens.
9. Serve the spicy vegan ramen hot, garnished with lime wedges for a refreshing squeeze of citrus over your bowl.