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Spicy Mushroom Vegan Ramen

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

5 Easy Vegan Ramen Recipes, a blog post by Liz in Los Angeles, Los Angeles Lifestyle Blogger, an image of vegan ramen

 1 tbsp oil (any oil works, Kari recommends sesame oil)
 2 cups mushrooms - button mushrooms, portobello, enoki washed and cleaned
 edamame steamed
 1 small onion, sliced
 2 garlic cloves, minced
 1 ½ tbsp grated ginger
 5 cups water
 1 star anise
 1 block of tofu (drained and cut into cubes)
 Ramen noodles (cook according to the instructions on the packet and once cooked drain in cold water)
 34 tbsp sambal oelek
 2 tbsp white miso paste
 salt to taste
 Garnish with spring onions, toasted sesame seeds, chili flakes.

1. Coat the bottom of a medium pot with 1 tbsp oil and place over medium heat.


Once the oil heats up add in the mushrooms and cook for 10 minutes, once the mushrooms are browning and letting out water and in the onions and continue cooking for 5 minutes more until the onions are soft and translucent. Add the garlic and ginger and continue to sauté for a minute more.


Add the water, star anise, and salt to the pot. Raise the heat and bring the liquid to a boil, once boiling lower the temperature and allow the mushrooms to cook and simmer for 5-10 minutes more.


While the soup is cooking, in a separate pan add a little oil and cook the tofu cubes for about 10 minutes flipping over until light brown and crispy on both sides.


Once the soup has finished simmering, take it off the heat and stir in the sambal oelek and miso. Taste and adjust the seasonings according to your taste. Remove the star anise before serving.


Add in the ramen noodles and serve with the soup. Top with tofu, steamed edamame, spring onions, chili flakes. Serve hot!