This miso mushroom ramen on my mind rn! A thick and rich vegan broth made with miso paste, soy sauce, sesame oil, shiitake mushrooms + more. This is my favorite and cozy meal to make that is easy + quick to whip up! See below for the full recp!
Umami Miso Mushroom Ramen
1 1/2 cup Lightlife Original Crumbles
3 tablespoons white miso paste
1 cup sliced shiitake mushrooms
2 1⁄2 tablespoons soy sauce
2 cups vegetable broth
1⁄2 tablespoon sesame seeds
1 tsp chili oil
2 teaspoons sesame oil
1⁄2 tsp sugar
4-5 cloves of garlic
2 tablespoons ginger
1 tsp vegetable oil
salt and pepper to taste
Ramen Noodles, Spinach, Green Onions
Before you begin, cook and crisp your meatless crumbles with a tablespoon of soy sauce for about 5-10 minutes. Set aside.
Thinly slice your garlic, ginger and mushrooms. In a deep pot, place your garlic, ginger and mushrooms with a drizzle of vegetable oil. Sweat and brown for 15-20 minutes on medium low heat.
Next, add in your miso paste, soy sauce, sesame oil and sesame seeds. Stir well for 5-10 minutes until a thick-like paste forms.
Add in your broth and sugar and let come to a simmer for about 30- 40 minutes. In the meantime, begin to make your ramen noodles according to the package instructions and set aside.
Take your broth off the heat and drizzle in your chili oil. Top with your meatless Lightlife Crumbles, cooked ramen noodles, spinach and green onions.
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