Creamy Vegan Ramen Recipe

Nothing says “comfort food” like a cozy bowl of this creamy vegan ramen. Trumpet and shiitake mushrooms team up with tofu and lots of colorful veggies to create a warm noodle soup bursting with flavor. Togarashi, a Japanese blend of dried chiles and seaweed, adds a bit of spice if you like to turn up the heat. Serve in large, wide bowls and get ready to slurp!

INSTRUCTIONS

1. In a large pot combine mushrooms, onion, garlic, and ginger. Cook over medium 10 minutes, stirring occasionally. (The mushrooms should release enough liquid to prevent vegetables from sticking to pan.)
2. Add broth, sweet potato, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add noodles and 2 cups water. Cook over medium 10 minutes more or until noodles are tender.
3. In a small bowl whisk together milk and miso. Stir into soup. Add tofu, peas, and vinegar. Taste and adjust seasoning.
4. Use a pasta fork or tongs to scoop noodles and vegetables into bowls. Ladle broth over top. Garnish with scallions and, if desired, nori and/or togarashi.

INGREDIENTS

• 2 cups thinly sliced fresh trumpet mushrooms
• 3 shiitake mushrooms, stemmed and cut into thin strips (1 cup)
• ½ cup thinly sliced onion
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 1 small sweet potato, cut into 1-inch pieces (2 cups)
• 1 cup thinly sliced carrots
• 6 oz. dry ramen noodles
• 1 cup unsweetened, unflavored plant-based milk
• 3 tablespoons yellow miso paste
• 12 oz. firm tofu, cut into ¾-inch cubes
• 1 cup sugar snap peas, halved
• 1 tablespoon brown rice vinegar
• ¼ cup thinly sliced scallions
• ¼ of a sheet toasted nori, cut into thin strips (optional)
• Spicy togarashi seasoning, to taste (optional)