QUICK & EASY VEGAN RAMEN

This snappy and simple veggie lover ramen is a heavenly natively constructed soup that is ideal for a cold or stormy day. It's loaded up with ramen noodles and delicate tofu and meets up in under 30 minutes!

So normally, all I've been needing to eat is a foolish measure of soup. Truly. Cauliflower soup, butternut squash soup, doesn't make a difference what it is. I WANT IT ALL.

There's only something about the chilly blustery days in Fall that make soup taste simply additional great. What's more, there's no feeling very like having a paunch loaded up with soup and feeling your whole body warm up from your head to your toes. mmm.

To be completely forthright, this is what I'm feeling RIGHT NOW. Since companions, I simply wrapped up a major bowl of this ramen noodle soup before plunking down to compose this post.

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 15–20 dried 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

1. Heat the avocado oil in a large pot on medium-high heat.
2. Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
3. Next, add the dried shitake mushrooms and saute for another 2 minutes.
4. 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.
5. (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
6. Raise the heat to medium, then add the tofu and ramen noodles, letting cook for 2-3 minutes until the noodles are soft.
7. Serve with some steamed baby spinach, chopped green onion and fresh cilantro.