Vegan Ramen

Method

1. Heat the sesame oil in a large pot and cook the garlic and ginger for 1 minute.

2. Add the mushrooms and cook for 4 minutes until softened.

3. Pour in the stock and soy sauce, bring to a simmer and cook for 10 minutes.

4. Whisk the miso with a ladle of hot broth, then stir it back into the pot. Do not boil.

5. Cook the noodles separately according to the package directions, then drain.

6. Add the tofu, carrot and spinach to the broth for 2 minutes.

7. Divide the noodles into bowls, ladle over the broth and vegetables, and top with spring onions, sesame seeds and nori.

• japanese
• soup
• cozy

Save this recipe in RecimoraThe recipe goes into your Recimora cookbook, and the ingredients become a shopping list in one tap.