The spring ramen miso bowl is a great example of how plant-based ingredients can be comforting and tasty without hassle, made in 35 minutes, this ramen recipe is definitely worth a try.
Ingredients
- 2 cloves garlic minced
- 4 cups low sodium mushroom or vegetable stock
- 3 tbsp white miso paste
- 1 Tbsp dried instant wakame flakes or shredded nori optional
- 3 oz (about 1 cup) snow peas or snap peas
- 5 oz (about 12 stalks asparagus), cut into 2-in pieces
- 2 oz about ⅔ cup sliced cremini or button mushrooms
- 4 oz firm tofu cut into ¼-in cubes
- ½ cup frozen peas
- 6 oz gluten-free ramen noodles
- 1 tsp toasted sesame oil
- ½ cup sprouts or baby greens
- 2 scallions thinly sliced
- Salt to taste
Instructions
- Place minced garlic and ¼ cup of stock in a medium saucepan over medium heat. Bring to a gentle simmer and cook until aromatic; about 2 min.
- Meanwhile, bring a pot of water to boil for the ramen noodles.
- Whisk the miso paste into the liquid, mixing until smooth, and add in the remaining stock. Cover and bring the liquid up to a boil.
- Add the wakame flakes, snow peas or snap peas, asparagus, mushrooms, and tofu. Cook for 3–5 min, until the vegetables are all tender and bright green.
- Add the frozen peas and cook just until thawed; a minute or less. Turn off the heat.
- Meanwhile, cook the ramen noodles in a separate saucepan according to the directions on the package. This will take approximately 3–5 min, boiled in plain water to cover, until al dente. Drain thoroughly and toss with toasted sesame oil.
- Divide the soup, vegetables and noodles between two bowls, adding salt to taste. Top with equal amounts of sprouts and scallions before serving.