Vegan Ramen

Ingredients

• 2 Tablespoons Sesame Oil
• 1 Medium Onion (White, Yellow or Brown, Peeled and Quartered)
• 4 Cloves Garlic (Peeled and Halved)
• 1 Piece Ginger ((3-inches) Peeled and Quartered)
• 6 cups Vegetable Stock ((1440ml))
• 1 cup Dried Shiitake Mushrooms ((20g))
• 2 Tablespoons Dark Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 cup Sliced Shiitake Mushrooms ((70g) Fresh not dried)
• 8 ounces Firm Tofu ((226g) Cubed)
• 1 Tablespoon Miso Paste
• 1 Bunch Baby Bok Choy ((40g) Leaves sliced in half)
• 1/3 cup Green Onions ((30g) Chopped)
• 1/4 cup Sliced Radishes ((30g))
• 8 ounces Noodles ((226g) Dry Weight)
• Black Sesame Seeds
• Nori Strips
• Fresh Cilantro
• Sliced Radishes
• Chopped Green Onions

Instructions

1. 1

   Add the sesame oil to a pot along with the peeled and quartered onion, garlic cloves and fresh peeled ginger and sauté until the onions are lightly browned.

2. 2

   Add the vegetable stock and dried shiitake mushrooms and bring to a simmer. Reduce the heat and leave to simmer for 30 minutes.

3. 3

   Strain the broth to remove the onion, garlic and ginger pieces but add the shiitake mushrooms back into the broth.

4. 4

   Add the soy sauce, rice vinegar, fresh sliced shiitake mushrooms and tofu and stir into the broth. Leave to simmer for 10 minutes.

5. 5

   Add the miso paste, baby bok choy, chopped spring onions and sliced radishes. Stir into the broth and leave to simmer for 5 minutes.

6. 6

   Cook your ramen noodles according to package directions and place the noodles into bowls.

7. 7

   Spoon the broth over the top of the noodles.

8. 8

   Top with black sesame seeds, nori strips, fresh cilantro, radish slices and spring onions (optional).