🍜 Creamy Miso Mushroom Ramen (Vegan)

✨ What Makes It Unique:

• Creamy coconut miso broth
• Layers of umami from mushrooms and soy sauce
• Spicy chili oil drizzle
• Nourishing, satisfying, and restaurant-quality at home

🛒 Ingredients (Serves 2)

Broth Base:

• 1 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 small onion, sliced
• 2 cups shiitake mushrooms (fresh or rehydrated dried), sliced
• 1 tbsp soy sauce or tamari
• 2 tbsp white or yellow miso paste
• 1 tbsp nutritional yeast (optional, for extra depth)
• 1 can (400ml) full-fat coconut milk
• 2 cups vegetable broth

Ramen & Toppings:

• 200g ramen noodles (check label to ensure they’re egg-free)
• 1 cup baby bok choy, halved
• ½ block firm tofu, cubed
• Green onions, sliced
• Chili oil (store-bought or homemade)
• Toasted sesame seeds

🍳 Instructions

1. Sauté Aromatics:
   In a large pot, heat sesame oil over medium heat. Add garlic, ginger, and onion. Cook until fragrant and slightly golden (2–3 mins).
2. Add Mushrooms:
   Add sliced mushrooms and cook until softened, about 5–7 minutes. Deglaze with soy sauce.
3. Create the Broth:
   Stir in miso paste and nutritional yeast. Then pour in the coconut milk and vegetable broth. Simmer on low heat for 10–15 minutes. Don’t boil, or the coconut milk may split.
4. Cook the Tofu & Bok Choy:
   While broth simmers, pan-fry tofu in a splash of oil until crispy on all sides. Lightly steam or blanch bok choy until bright green and tender.
5. Cook Ramen Noodles:
   Cook according to package instructions. Drain and set aside.
6. Assemble:
   Divide noodles into bowls. Pour hot broth over them. Top with tofu, bok choy, green onions, sesame seeds, and a drizzle of chili oil.

💡 Optional Add-ons:

• Corn kernels, bamboo shoots, or sautéed spinach
• Swap tofu for tempeh or marinated mushrooms
• A squeeze of lime or a spoon of miso butter for extra richness