4 Pieces
Collection: Lunch Options

Easy Vegan Ramen | Minimalist Baker Recipe

Ingredients

  • 1 Tbsp (15 ml) grape seed oil
  • 5 cloves garlic (2 1/2 Tbsp | 18 g), roughly chopped
  • 1 3-inch piece ginger, peeled and diced
  • 1 medium yellow onion (110 g), coarsely chopped
  • 6 cups (1440 ml) vegetable stock
  • 2 Tbsp (30 ml) tamari or soy sauce, plus more to taste
  • 0.5 ounces (14 g) dehydrated shiitake mushrooms
  • 1 Tbsp white or yellow miso paste (ensure vegan friendliness on package - I like this brand* available at Whole Foods)
  • 1 tsp sesame oil (for flavor), plus more to taste
  • 8 ounces (227 g) ramen noodles* (ensure vegan friendliness on package - I like this brand available at Whole Foods)
  • 1/2 cup chopped green onion, for garnish
  • 10 ounces extra firm tofu, flash “fried”*
  • Miso-glazed carrots*
  • Miso-glazed baby bok choy*

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