DESCRIPTION

This ramen soup is perfect for a cozy night in and comes together in less than 30 minutes!


INGREDIENTS
2 tbsp avocado oil (or vegetable oil)
4 green onion, chopped into 1-inch pieces
4 garlic cloves, cut in halves
3-inch cube of ginger, cut into 4 pieces
1 oz dried shitake mushrooms (about 15–20dried shitake, can sub fresh shitake)
1-litre vegetable broth
1 cup water
2 tbsp soy sauce
1 tbsp miso paste (white or red)
1 tsp agave (or maple syrup)
1 block soft tofu, cut into small cubes
2 packs vegan ramen noodles
spinach, cilantro, & green onions to garnish

INSTRUCTIONS
Heat the avocado oil in a large pot on medium-high heat.
Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
Next, add the dried shitake mushrooms and saute for another 2 minutes.
Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
(Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.

Serve with some steamed baby spinach, chopped green onion and fresh cilantro.

NOTES

This broth intensifies with flavour over time. Prepare the broth a day before you want to enjoy it to make it even better! Depending on how much sodium is in the broth you use, you may need to add a bit more or less soy sauce. Taste and adjust accordingly.