Vegan Miso Ramen

 A while ago, I created a delicious, easy, and vegan shoyu ramen recipe. Shoyu ramen is ramen in a soy sauce based. While perusing my local grocery store, I was happy to find that they now carry miso paste. Here is an easy, nutritious vegan miso ramen bowl! 

1 tbsp miso paste 

1 tbsp water 

2 small sheets of nori (seaweed)

1/4 cup sliced mushroom 

1/4 bell pepper 

1/2 onion

1/4 cup corn 

2 slices extra firm tofu

2 tsp minced ginger

1 tbsp minced garlic 

1 tbsp sesame oil 

1 tbsp soy sauce

1 tsp canola oil

3 springs of green onion 

2 servings of ramen noodles

1. First begin by slicing your veggies and protein. Finely mince ginger and garlic. Then slice your onion, scallions, bell pepper, and mushroom. 

2. Bring a pot to heat and add a small amount of a neutral flavored oil (I used canola). Add your ginger, garlic, onion,  the white part of the scallions, and mushrooms. Let them saute for a few minutes. Then add 1½ cups of water. Then add your miso paste and soy sauce.

3. Once the pot has been brought to a boil, add your nori, corn, bell peppers, and tofu. Let them cook for about 2 minutes. 

4. In a separate pot, boil your noodles. Once the noodles are cooked, place in a bowl. Pour the veggies and broth over the ramen noodles. Top the ramen with the cooked tofu. Then sprinkle over the green part of the scallions. 

5. Pour over some sesame oil, sprinkle some sesame seeds, and serve. Enjoy!