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Vegan Ramen Bowl
Health vegan ramen bowl with miso mushrooms
Servings
2servings
Servings
2servings
Ingredients
Broth
Soup
Optional other toppings
  • 1small hot peppersliced thinly
  • 1-2tbsp extra tamari or soyif you like a saltier soup
  • 2large eggssoft boiled until yolks set but still runny *if not vegan
  • 1block tofuprepared as you like and added at end
Instructions
Broth
  1. to make broth heat avocado oil in a soup pot over medium heat until hot
  2. add onion halves, and brown for five minutes
  3. add remaining ingredients, sauté 5-7 minutes until browned as well
  4. add tamari/soy, vegetable stock and simmer for one hour
  5. strain broth and discard aromatics, then return broth to same sauce pan and keep warm
Soup
  1. cook noodles in a separate pan according to package directions and drain
  2. meanwhile, in a medium sauté pan heat avocado oil over medium heat until hot
  3. add ginger and sliced shiitake mushroom caps, sauté a few minutes
  4. add miso, and stir to blend, adding an extra splash of tamari/soy if pan dries out
  5. to serve soup, ladle warm broth into a bowl, stir in mushrooms and add cooked noodles
  6. top soup with scallion, hot peppers, and any other desired toppings
Recipe Notes

Original recipe created by Jerran Boyer
www.healthnutchefs.com