Creamy Vegan Ramen - Forks Over Knives

Ingredients

• 2 cups thinly sliced fresh trumpet mushrooms
• 3 shiitake mushrooms, stemmed and cut into thin strips (1 cup)
• ½ cup thinly sliced onion
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 1 small sweet potato, cut into 1-inch pieces (2 cups)
• 1 cup thinly sliced carrots
• 6 oz. dry ramen noodles
• 1 cup unsweetened, unflavored plant-based milk
• 3 tablespoons yellow miso paste
• 12 oz. firm tofu, cut into ¾-inch cubes
• 1 cup sugar snap peas, halved
• 1 tablespoon brown rice vinegar
• ¼ cup thinly sliced scallions
• ¼ of a sheet toasted nori, cut into thin strips (optional)
• Spicy togarashi seasoning, to taste (optional)