Name: Ramen Danbo Robsons Vegan Classic Ramen Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 cups Vegetable broth; 2 cups Water; 1 tbs Soy sauce; 2 tbs Miso paste; 1 tbs Sesame oil; 3 cloves Garlic, minced; 1 tbs Ginger, grated; 2 tbs Green onions, chopped; 2 servings Noodles (ramen or other vegan noodles); 1 cup Mushrooms, sliced; 2 cups Spinach, fresh; 1 cup Tofu, cubed; 1 sheet Seaweed (nori), cut into strips; to taste Chili oil

toki whiskey, ginger, honey, lemon

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

In a large pot, combine vegetable broth, water, soy sauce, miso paste, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat.

Prepare the Broth

Add the sliced mushrooms to the pot and let them simmer in the broth for about 5 minutes until tender.

Add Mushrooms

In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

Cook Noodles

Once the mushrooms are tender, add the fresh spinach and cubed tofu to the broth. Simmer for another 3-4 minutes until the spinach wilts.

Add Spinach and Tofu

Divide the cooked noodles into bowls and ladle the broth with mushrooms, spinach, and tofu over the noodles.

Assemble the Ramen

Garnish with chopped green onions, strips of seaweed, and a drizzle of chili oil to taste. Serve hot.

Garnish and Serve

Vegetable broth

Water

Soy sauce

Miso paste

Sesame oil

Garlic, minced

Ginger, grated

Green onions, chopped

Noodles (ramen or other vegan noodles)

Mushrooms, sliced

Spinach, fresh

Tofu, cubed

Seaweed (nori), cut into strips

Chili oil

Vegan Classic Ramen

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Vegan Classic Ramen Recipe

Ingredients

Broth and Toppings

Method

Preparation