Vegan Ramen

Vegan Ramen

Ingredients

Broth:

-6 cups Water

-4-6 tablespoons “Better Than Bullion No Beef Base”

-3 tablespoons Miso Paste

-2 tablespoon Garlic, minced

-4 tablespoons Sesame Oil

-1 tablespoon, Black Pepper

-4 oz. Dry Udon Noodles

Preparing the Ingredients

Directions:

Prepare the broth. Bring the water to a boil. Add the Better Than Bullion to the boiling water, tasting the broth along the way to ensure you do not use too much
When the broth is to your desired taste, add the remaining ingredients
Simmer on low for 15-20 minutes

-Carmalized Mushrooms:

-4 Cremini Mushrooms, Sliced

-3 tablespoons Soy Sauce

-2 tablespoons Sesame Oil

The Following Seasonings to Taste:

-Dried Thyme

-Black Pepper

-Onion Salt (I used the one from Trader Joe’s. Be careful not to over do it here)

Directions:

Heat sesame oil in a medium skillet on medium-high heat
Add the mushrooms and the seasonings to the skillet. Cook mushrooms until golden brown
Add the soy sauce. Simmer the mushrooms in the soy sauce until it thickens and caramelizes the mushrooms

-Sautéed Bok Choy

-1 Head Bok Choy

-2 tablespoons Sesame Oil

-1/4 cup Water

The Following Seasonings to Taste:

-Black Pepper

-Seasoned Salt

-Garlic Powder

-Dried Thyme

Directions:

Heat sesame oil in a medium skillet on medium high heat
Cut the bottom, stocky base of bok choy off and discard. The bok choy will naturally separate after doing this
Add the bok choy and seasonings to the skillet and sauté until bok choy begins to wilt
Add the water and simmer on low and bok choy is soft

Toppings (although you can use whatever you like):

-Deep Fried Tofu, heated (I found this at the Asian Market)

-1/4 cup Sweet Corn (I used canned)

-Cilantro, chopped

-Scallions, sliced

-Jalapeno Slices

Assemble the Ramen: