Vegan Ramen with Shiitake Broth | Recipe Cart
Vegan Ramen with Shiitake Broth | Feasting at Home Blog. Easy 1-hour recipe with flavorful shiitakes and crisp tofu. Perfect for vegans!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Ladle
- Serving bowl
- Spoon
- Tongs
- Fork
- Skillet
- Mixing bowl
- Kitchen timer
Ingredients
- 1 large onion-diced
- 2 smashed garlic cloves
- 1-2 tablespoons olive oil
- 4 cups veggie stock
- 4 cups water
- 1/2 cup dried Shiitake Mushrooms, broken into small pieces (see notes )
- 1 sheet Kombu seaweed (available at Asian markets) –optional, but good!
- 1/8 cup mirin ( Japanese cooking wine)
- 1-2 tablespoons white miso paste
- pepper to taste
- for spicy, add sriracha to taste, or hot chili oil
- 6- 8 ounces Ramen Noodles
- 8 ounces Cubed Crispy Tofu
- Garnishes: scallions, Furikake or toasted sesame seeds, sriracha and sesame oil
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