Creamy Vegan Ramen
Trumpet and shiitake mushrooms team up with tofu and veggies for a creamy vegan ramen bursting with flavor. Try it today!
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Microplane
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Wooden spoon
- Ladle
- Tongs
- Fork
- Serving bowl
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)
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