Vegan Mushroom Ramen

dinner · ⏱ 90 min · 4 portions · 90.0 g carbs / portion · vegan · allergens: gluten, sesame, soy

v4 · rb0e705f985 20260727Z1751 2 tbsp miso paste 3 tbsp olive oil 1 piece bok choy sea salt to taste 2 tbsp water 454 g shiitake mushroom cap 227 g ramen noodle make mushroom broth and strain 🌀 whisk miso into a portion of broth 🌀 stir miso mixture into the remaining broth and season 🍳 sear bok choy wedges in olive oil 🍳 sprinkle bok choy with salt then add water and cover to steam 🍳 sauté shiitake mushrooms in remaining olive oil with salt until tender and browned 🍳 cook ramen noodles according to package instructions divide noodles among four bowls and ladle broth to cover 🍽 top bowls with bok choy, mushrooms, and additional broth (as needed) 🍽 top with baked tofu, daikon or carrot, and scallions 🍽 serve with chili crisp and tamari Vegan Mushroom Ramen 🍲 1 piece mushroom broth 1 tbsp rice vinegar 1 tbsp mirin 1 piece tofu (baked) 1 piece daikon radish 1 piece carrot 1 piece scallion chili crisp to taste tamari to taste mushroom broth, rice vinegar, mirin 1 tbsp 1 tbsp miso paste 1½ tbsp 1½ tbsp tofu (baked), daikon radish, carrot, scallion chili crisp, tamari
http://flowcooking.food/en-us/recipe/828/vegan-mushroom-ramen/