Vegan Ramen

Serves 3

Soup base:

1 tbsp sesame oil

1 onion, chopped

4 garlic cloves, minced

1 tbsp ginger, minced

8 cups vegetable broth

4 tbsp soy sauce

2 tbsp miso paste

2 tbsp rice vinegar

2 tbsp sriracha (or more to taste)

2 tbsp mirin

Ramen noodles

Toppings:

1 block extra firm tofu

2 tbsp soy sauce

1 tbsp sesame oil

2 cups baby spinach, diced

1 cup of corn niblets

2-3 green onions, diced

1 carrot, julienned

Sesame seeds for garnish

1. to prepare broth, heat sesame oil in a pot over medium heat - add onions, garlic and saute for about 5 minutes.

2. To the pot, add broth, miso paste, soy sauce, sriracha, mirin and rice vinegar. Ensure miso paste is well dissolved. Simmer for 15 minutes.

3. While broth is simmering, cut tofu into 1/2 inch pieces and add to frying pan along with sesame oil and soy sauce. Fry tofu until browned (about 10 minutes). 

4. Cook noodles.

5. Add noodles, tofu and remaining toppings to pot. Bring to a boil and serve.