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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: 1/4 cup low sodium soy sauce; 1/4 cup tahini; 4 cups kale, shredded; 2 tablespoons olive oil; 1/2 teaspoon chili flakes; 1/4 cup dried porcini mushrooms; 2 cloves minced garlic; 1/4 cup fresh cilantro, chopped; 2 firm tofu blocks, cubed and pan-seared; 1 inch grated fresh ginger; 3 tablespoons white miso paste; 2 small shallots, sliced; 2 pounds mixed mushrooms, roughly torn; 2 tablespoons raw sesame seeds; 6 cups low sodium vegetable broth; sliced carrots and green onions, for serving; 2 tablespoons hot chili oil; 3 squares ramen noodles; 2 tablespoons rice vinegar

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

1304

CALORIES

$12.49

PER SERVING

Quick and Creamy Sesame Miso Ramen with Tofu and Crispy Mushrooms

Ingredients

BROTH

4 SERVINGS

1/4 cup low sodium soy sauce

1/4 cup tahini

1/4 cup dried porcini mushrooms

3 tbsp white miso paste

6 cups low sodium vegetable broth

TOPPINGS

2 lbs mixed mushrooms

roughly torn

2 tbsp raw sesame seeds

RAMEN

3 squares ramen noodles

GARNISH

1/4 cup fresh cilantro

chopped

2 blocks tofu

cubed and pan-seared

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

129g

CARBS