creamy soy milk ramen (vegan)

By Sarah's Vegan Kitchen · 40 min

Ingredients

Instructions

1. Bring 4 cups water to a boil. Add the konbu and dried shiitake, then take off the heat, cover and let steep for 1 hour.
2. Remove and discard the konbu. Keep the shiitake (discard, or slice and return them to the dashi).
3. In a pot over medium-high heat, cook the garlic, ginger and white parts of the green onions in sesame oil until fragrant and tender, about 2-3 minutes.
4. Stir in the miso and chili paste and cook, stirring often, for 1 more minute.
5. Deglaze with the mirin, then add the konbu dashi and 1 tbsp soy sauce. Bring to a boil.
6. Lower the heat, cover and simmer while you prepare the noodles and add-ins.
7. When ready to serve, add the soy milk and cook 2-3 minutes until heated through. Add more soy sauce to taste if you want it saltier.
8. Cook the ramen noodles according to the package, drain and put in bowls. Add the bean sprouts, corn, greens and other vegetables, then pour the broth over. Top with scallions, sriracha and sesame seeds.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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