Ramen Bowl Recipe | Veggie Fest

Ingredients

• 2 cloves of garlic, peeled
• 1 medium onion, roughly chopped
• 2-inch piece of ginger, peeled and chopped
• 2 ounces dried shitake mushrooms
• 6 cups water or low-sodium vegetable broth
• 2 tablespoons soy or tamari sauce
• 2 tablespoons miso paste
• ½ cup coconut milk or to taste
• 1 cup red cabbage, chopped
• A drizzle of white vinegar
• 7 ounces ramen noodles, regular or gluten-free
• 2 tablespoons vegetable oil, divided
• 10 ounces firm tofu, sliced
• 2 or 3 leaves of kale, rinsed and stems removed
• Black sesame seeds
• Red Chili
• Green onions