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Quick and Creamy Sesame Miso Ramen with Tofu and Crispy Mushrooms

Name: Quick and Creamy Sesame Miso Ramen with Tofu and Crispy Mushrooms
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Ingredients: 6 cups low sodium vegetable broth; 1/2 teaspoon chili flakes; 1/4 cup low sodium soy sauce; 2 tablespoons rice vinegar; 2 cloves minced garlic; 1/4 cup tahini; 1 inch grated fresh ginger; 4 cups kale, shredded; 2 tablespoons hot chili oil; 1/4 cup dried porcini mushrooms; 2 tablespoons olive oil; 2 small shallots, sliced; 2 tablespoons raw sesame seeds; 3 squares ramen noodles; 3 tablespoons white miso paste; 2 firm tofu blocks, cubed and pan-seared; 1/4 cup fresh cilantro, chopped; 2 pounds mixed mushrooms, roughly torn; sliced carrots and green onions, for serving

Whip up an aromatic and savory bowl of ramen at home with fresh veggies, silky tofu, and crispy mushrooms, drizzled with a homemade sesame miso sauce. This hearty vegan meal is quick, straightforward, and bound to warm your heart and belly.

42 min

TOTAL TIME

964

CALORIES

$6.62

PER SERVING

Quick and Creamy Sesame Miso Ramen with Tofu and Crispy Mushrooms

Ingredients

BROTH

4 SERVINGS

6 cups low sodium vegetable broth

1/4 cup low sodium soy sauce

1/4 cup dried porcini mushrooms

3 tbsp white miso paste

TOPPINGS

2 tbsp raw sesame seeds

2 lbs mixed mushrooms

roughly torn

RAMEN

3 squares ramen noodles

GARNISH

2 blocks firm tofu

cubed and pan-seared

1/4 cup fresh cilantro

chopped

sliced carrots and green onions

for serving

Directions

BROTH

12 min

PREP TIME

30 min

COOK TIME

42 min

TOTAL TIME

In a large soup pot, combine the vegetable broth, soy sauce, rice vinegar, tahini, white miso paste, hot chili oil, dried porcini mushrooms, grated ginger, and minced garlic.

Set over medium heat on the stove and bring to a simmer. Reduce the heat to medium-low and let it gently bubble for 20 minutes. The broth should be very fragrant.

While the broth is simmering, prepare the toppings.

TOPPINGS

Preheat the oven to 425 degrees F. On a baking sheet, combine the olive oil, mushrooms, shallots, sesame seeds, and chili flakes. Transfer to the oven and roast for 15 minutes, until the mushrooms are golden and crispy.

BROTH

Discard the dried mushrooms from the broth and bring it to a boil over high heat.

RAMEN

Add the ramen noodles to the boiling broth and cook as per the package instructions.

TOPPINGS

With two minutes remaining for the noodles to get ready, add the shredded kale to the broth.

ASSEMBLY

Ladle the soup into bowls. Top it with crispy mushrooms, tofu cubes, carrots, green onions, and a sprinkle of chopped cilantro.

Health Info

Macros

72g

CARBS