Vegan Ramen Soup

Name: Vegan Ramen Soup
Cuisine: American
Ingredients: 2 garlic cloves minced; 1 tsp fresh ginger minced; 2 cups vegetable broth; 2 cups water; 1 1/2 tbsp tamari sauce; 1 tsp miso paste; 2 portobello mushrooms, sliced; Half block extra firm tofu cut into cubes; Vegan Ramen or rice noodles; Half yellow, orange or red bell-pepper, sliced

La verdura Rossa @cook_9380348

Jeddah, Saudi Arabia

Recipe from
http://thetastyk.com/2017/06/25/easy-vegan-ramen-soup/
with some alterations.

La verdura Rossa @cook_9380348

Jeddah, Saudi Arabia

Recipe from
http://thetastyk.com/2017/06/25/easy-vegan-ramen-soup/
with some alterations.

Saved

Ingredients

2garlic cloves minced
1 tspfresh ginger minced
2 cupsvegetable broth
2 cupswater
1 1/2 tbsptamari sauce
1 tspmiso paste
2portobello mushrooms, sliced
Halfblock extra firm tofu cut into cubes
Vegan Ramen or rice noodles
Halfyellow, orange or red bell-pepper, sliced

Saved

Steps

1

Prepare all the veggies according to the instructions.
2

For the broth, heat a medium sized pot and add the garlic and ginger. Add a splash of vegetable broth and cook for 1 minute.
3

Add the remaining veggie broth/water, soy sauce and miso paste and let simmer for 10 minutes. Once done, add the ramen/ rice noodles and cook in the broth according to the instructions on the package.
4

Fry' the tofu in soy sauce, cook the mushrooms in veggie broth until soft
5

Once the noodles are cooked, assemble your bowl. Add all the toppings, noodles and finally pour the broth in.
6

For meal-prep half cook the noodles and strain them well. Cover with sesame oil to avoid sticking and refrigerate.