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Vegan Ramen Bowl
Health vegan ramen bowl with miso mushrooms
Course
Dinner
,
Lunch
,
Main Dish
,
Soup
Cuisine
Asian
Keyword
healthy
,
vegan
,
vegetarian
Servings
2
servings
Servings
2
servings
Ingredients
Broth
2
tbsp
avocado oil
1
large
onion
peeled and halved
1
2-inch piece
fresh ginger
peeled and sliced thick
1
bunch
scallions
white parts separated (you’ll use green part below)
4
cloves
garlic
smashed
1
dozen
shiitake mushroom stems
save tops for soup below
2
tbsp
low-sodium tamari or soy
gluten-free if need be
4
cups
low-sodium vegetable stock
high-quality store bought or home made
Soup
1
package
fresh ramen noodles
or two instant packs, flavor packet discarded
1
tsp
avocado oil
1
tsp
fresh ginger
microplaned or finely grated
12
meaty
shiitake mushroom caps
sliced
2
tbsp
white miso
gluten-free if need be
3-4
green parts
scallion
sliced thinly
Optional other toppings
1
small
hot pepper
sliced thinly
1-2
tbsp
extra tamari or soy
if you like a saltier soup
2
large
eggs
soft boiled until yolks set but still runny *if not vegan
1
block
tofu
prepared as you like and added at end
Instructions
Broth
to make broth heat avocado oil in a soup pot over medium heat until hot
add onion halves, and brown for five minutes
add remaining ingredients, sauté 5-7 minutes until browned as well
add tamari/soy, vegetable stock and simmer for one hour
strain broth and discard aromatics, then return broth to same sauce pan and keep warm
Soup
cook noodles in a separate pan according to package directions and drain
meanwhile, in a medium sauté pan heat avocado oil over medium heat until hot
add ginger and sliced shiitake mushroom caps, sauté a few minutes
add miso, and stir to blend, adding an extra splash of tamari/soy if pan dries out
to serve soup, ladle warm broth into a bowl, stir in mushrooms and add cooked noodles
top soup with scallion, hot peppers, and any other desired toppings
Recipe Notes
Original recipe created by Jerran Boyer
www.healthnutchefs.com