Vegan Ramen

🛒 Ingredients

• Vegetable Broth 300 g · 8 kcal
• Dried Shiitake Mushrooms 15 g · 26 kcal
• Garlic Cloves 8 g · 12 kcal
• Fresh Ginger 8 g · 6 kcal
• Soy Sauce 20 g · 19 kcal
• Mirin 10 g · 23 kcal
• Sesame Oil 5 g · 45 kcal
• White Miso Paste 15 g · 30 kcal
• Vegan Ramen Noodles 150 g · 215 kcal
• Firm Tofu 80 g · 60 kcal
• Fresh Spinach 40 g · 9 kcal
• Canned Corn 25 g · 22 kcal
• Green Onions 10 g · 3 kcal
• Nori Sheet 1 g · 3 kcal

👨‍🍳 Instructions

1. Press the firm tofu to remove excess water, then cut into cubes. Pan-fry the tofu cubes until golden brown and crispy; set aside.
2. In a pot, combine vegetable broth, rehydrated shiitake mushrooms, garlic, ginger, soy sauce, mirin, and kombu (if using). Bring to a simmer and cook for 15-20 minutes to develop flavors; remove kombu.
3. Stir in the white miso paste until fully dissolved; avoid boiling the broth after adding miso. Keep the broth warm.
4. Cook the vegan ramen noodles according to package instructions until al dente. Drain well and set aside.
5. Divide the cooked noodles among serving bowls. Pour the hot miso broth over the noodles.
6. Arrange the pan-fried tofu, fresh spinach, canned corn, and sliced green onions on top of the ramen. Garnish with a strip of nori seaweed.