15-minute easy Vegan Miso Ramen

Ingredients

• 1/2 tablespoon neutral oil
• 1/2 teaspoon grated ginger
• 3 garlic cloves (finely minced)
• 3 stalks green onion (white and green part separated)
• 1/2 tablespoon toasted sesame seeds
• 2 1/2 cups water
• 1 piece of kombu (5"x3")
• 2 instant noodle square* (63g each)
• 1/2 tablespoon soy sauce
• a handful of bok choy (halved)
• 1 tablespoon miso (yellow)
• 1/2 tablespoon dou ban jiang (fermented bean sauce)
• 1/2 cup unsweetened plant milk
• 2-3 tablespoons frozen sweet corn (thawed)
• a splash of chile oil
• toasted sesame seeds

Instructions

1. 1

   To make the ramen broth, heat a 2-quart saucepan and add the oil.

2. 2

   Sauté the ginger until aromatic. Then, add the garlic, white part of scallions, toasted sesame, and continue to sauté for another 30 seconds.

3. 3

   Next, add the water and kombu. Bring the mixture to a boil then lower the heat down and simmer for 2 to 3 minutes. This step is to cook the kombu and you can place a lid over in this step but do make sure that the broth is simmering.

4. 4

   Remove the kombu. I saved mine for a side dish.

5. 5

   Then, immerse the bottom of the sieve in the broth. Using the back of a spoon, stir and press the miso and dou ban jiang through the sieve until all is dissolved.

6. 6

   Add the noodle and soy sauce. Cook the noodle as directed on the package.

7. 7

   Right before the noodles turn al-dente, add the bok choy and cook until crisp-tender. Swirl in the milk and cook for another minute to warm up the milk.

8. 8

   Turn off the heat and transfer noodle to a bowl.

9. 9

   To serve, top it with corn, chopped scallions (green parts), a swirl of chile oil, and toasted sesame seeds.