Ramen is more than twenty cent college meal. It’s easy to make from scratch and you can customize it in countless ways. This recipe is vegan and uses only a couple ingredients. See video below or follow along with the recipe.
- 1 tsp seasame oil
- 1 tsp chili oil
- 2 cloves garlic
- 3 pieces dried shiitake mushroom
- 1 tsp grated ginger
- 1 Tbl rice vinegar
- 1 Tbl nutritional yeast
- 4 cups veggie stock
*Toppings in video
- 1 peeled and grated carrot
- 1 thinly sliced shiitake mushroom
- Sliced and curled green onion top
- Snow peas
- Soft Mori-Nu tofu
- Added 1 Tbl soy sauce to serve
- Should have added some Sriracha
Heat oils and saute garlic for 1 min. Add rice vinegar, nutritional yeast, dried shiitake, ginger, and veggie stock. Simmer for 10-15 minutes.
While your broth simmers build your ramen bowl with veggies and tofu.
Strain your broth and cook ramen noodles in broth for 3 minutes. Add noodles to your bowl and pour in stock. Top with additional garnish. Add some soy sauce and enjoy immediately!
Makes 2 hearty servings. Serving size of ramen noodles depends on the brand and packaging. Your bowl of ramen will be between 300-400 calories depending on quantity of noodles and protein.