Vegan Ramen Bowls
Easy to make noodle bowls that everyone loves!
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
Servings Prep Time
4servings 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Start with a sofrito using a small spray of olive oil to saute the onions, carrots, and cabbage on medium high heat. Once veggies are soft, cover the veggies in your broth and add the boullion cube and miso paste. Add the dried seaweed into the broth for more flavor (optional).
  2. While the broth is simmering, prep veggies. Chop and saute zucchini over medium high heat until cooked but firm.
  3. Cook and then char the cobs of corn. Then slice all the kernels off the cob.
  4. Sautee baby spinach with some more sliced onions.
  5. Chop and saute marinated tofu. (I used Hodo Food’s Curry Nuggets tofu, but you can use your own and marinate in whichever flavor you want– teriyaki or soy sauces both work well).
  6. Boil the ramen as directed (separately from the broth).
  7. Once all the noodle bowl ingredients are ready, assemble the ramen. First put in about 1/4 of the noodles, then cover with the miso broth. Cover the noodles/broth with all the veggies and tofu. Top with chopped cilantro and add lime juice (optional).