Ingredients
- 4 cups boiled water
- ⅓ cup tamari soy sauce*
- 3 tbsp shiro miso paste* or 2 tbsp red miso paste
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 cup thinly sliced mushrooms
- 1 cup cubed tofu
- 1 carrot thinly sliced
- 2 garlic cloves minced
- 1 tbsp minced fresh ginger
- 1 cup coconut milk
- 2 tbsp nutritional yeast flakes optional
- 300 grams ramen noodles*
- 2 green onions sliced
- 1 tbsp sesame oil
- Chill flakes to taste
Optional upgrades
- ½ cup corn kernels
- ½ cup shelled edamame beans
- Use smoked tofu instead of regular tofu
- 2 cups broccoli florets
- An additional cup of mushrooms sautéed, for topping
Instructions
- In a large pot, combine the boiled water, soy sauce, miso, rice vinegar, and sesame oil.
- Whisk everything together until the miso is fully dissolved.
- Add the mushrooms, tofu, carrot, garlic, and ginger.
- Cook on high heat for 15 minutes.
- Using a fork, check that the carrot is cooked. If the fork slides easily through the carrot, it is done. Otherwise, continue cooking for a few more minutes.
- Add the coconut milk, nutritional yeast, corn, and edamame.
- Cook for 2 more minutes on high heat.
- Mix well and remove the pot from the heat.
- Add the broccoli to a medium pot of boiling water and cook for 3 minutes on medium-high heat.
- Strain the broccoli and set it aside.
- Add the noodles to a medium pot of boiling water.
- Check the noodles’ packaging for their cooking time and prepare them accordingly.
- Once cooked, strain the noodles.
- To serve, place the noodles in a bowl and top them with the soup, broccoli, sautéed mushrooms, green onions, a drizzle of sesame oil, and the chili flakes.
*For a gluten-free option, use gluten-free soy sauce, miso paste, and noodles.