Vegan Ramen

dinner · ⏱ 90 min · 4 portions · 85.0 g carbs / portion · vegan · allergens: gluten, soy

v6 · rb0e705f985 20260727Z1751 237 ml mushroom broth 2 tbsp white miso paste 3 tbsp extra-virgin olive oil sea salt to taste 454 g shiitake mushroom 227 g dried ramen noodle 🍳 ⏱ 60 min simmer the mushroom broth 🌀 whisk the miso mixture with rice vinegar and mirin 🌀 stir the miso mixture into the remaining broth and season to taste 🍳 ⏱ 1-2 min sear the bok choy, then simmer covered about 1 min until tender 🍳 ⏱ 2 min cook the mushrooms undisturbed, then 5 min until browned and tender 🍳 cook the ramen noodles according to package instructions and drain 🍽 assemble bowls with broth, noodles, bok choy, baked tofu, mushrooms, daikon, and scallions 🍽 serve with chili crisp and tamari Vegan ramen 1 tbsp rice vinegar 1 tbsp mirin 1 piece bok choy 2 tbsp water 1 piece daikon radish 1 piece carrot 1 piece scallion baked tofu to taste chili crisp to taste tamari to taste 0.5 · 227 g rice vinegar, mirin 1 tbsp 1 tbsp 1½ tbsp bok choy, water 1½ tbsp 227 g daikon radish, carrot, scallion, baked tofu chili crisp, tamari
http://flowcooking.food/en-us/recipe/824/vegan-ramen/