Enhanced Vegan Ramen

Ingredients

• Vegetable broth (4 cups)
• Soy sauce (3 tablespoons)
• Miso paste (2 tablespoons)
• Sesame oil (2 tablespoons, divided)
• Garlic (3 cloves, minced)
• Ginger (1-inch piece, grated)
• Ramen noodles (2 packages (or 200g))
• Firm tofu (1 block (14 oz), pressed and cubed)
• Shiitake mushrooms (1 cup, sliced)
• Baby spinach (2 cups)
• Green onions (2, sliced)
• Nori sheets (2, torn)
• Sesame seeds (2 tablespoons, toasted)

Instructions

1. In a large pot, bring the vegetable broth to a boil over medium-high heat.
2. Add the soy sauce, miso paste, minced garlic, grated ginger, and 1 tablespoon of sesame oil to the pot. Stir well until the miso paste is fully dissolved and the mixture is combined.
3. Reduce the heat to low and let the broth simmer for 15 minutes, allowing the flavors to meld together beautifully.
4. While the broth is simmering, cook the ramen noodles according to the package instructions until al dente. Drain and set them aside.
5. In a separate pan, heat the remaining 1 tablespoon of sesame oil over medium heat. Add the sliced shiitake mushrooms and sauté until they are tender and slightly browned, about 5-7 minutes.
6. Add the cubed tofu to the pan with the mushrooms and continue to cook for another 3-4 minutes until the tofu is heated through.
7. Divide the cooked ramen noodles between two large bowls. Top each bowl with the mushroom and tofu mixture.
8. Pour the hot broth over the noodles, mushrooms, and tofu, ensuring each bowl is generously filled.
9. Garnish with fresh baby spinach, sliced green onions, torn nori sheets, and toasted sesame seeds.
10. Serve hot and enjoy your homemade vegan ramen!