Vegan Ramen Recipe SlurpWorthy Umami in a Bowl

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced (6g)
• 1 inch ginger, peeled and minced (about 1 tablespoon) (15g)
• 4 scallions, white parts thinly sliced, green parts reserved for garnish
• 8 ounces cremini mushrooms, sliced (225g)
• 1 tablespoon tomato paste (15g)
• 6 cups vegetable broth (1.4 L)
• 4 cups water (950ml)
• 1/4 cup soy sauce (60ml)
• 2 tablespoons mirin (30ml)
• 1 tablespoon rice vinegar (15ml)
• 1 sheet nori seaweed, torn into small pieces
• 1 teaspoon sesame oil (5ml)
• Salt
• black pepper
• 12 ounces dried ramen noodles (340g) (Look for vegan options – some contain egg)
• 1 cup shelled edamame
• 1 cup sliced bamboo shoots
• 1 cup sliced shiitake mushrooms, sautéed
• 1/2 cup corn kernels
• 1/4 cup chopped green onions
• 1/4 cup sesame seeds
• Chili oil or sriracha, to taste
• Soft Tofu, cubed (Optional)