Miso Mushroom Ramen Soup
Craving a warm bowl of vegan mushroom ramen? This homemade miso soup is easy, flavorful, and packed with veggies. Perfect for lunch or dinner!
Servings: 6
Ingredients
- 8 Ounces ramen
- 1 Tablespoon coconut oil
- 3 Cloves garlic minced
- 2 Teaspoon ginger minced
- ¼ Cup porcini mushrooms dried
- 2 shallots sliced
- 1 Cup mushrooms Bella, sliced
- 1 baby Bok choy
- ½ Cup water chestnuts
- ¼ Cup miso paste white
- 2 Tablespoon tamari sauce
- 2 Teaspoon chili oil hot
- 5 Cups vegetable broth
Instructions
- Prepare ramen according to the package instructions
- Meanwhile, Heat coconut oil in a Dutch oven over medium heat. Add garlic, dried mushrooms, and minced ginger. Stir and sauté for 3 minutes.
- Next, add miso paste, soy sauce, chili oil, and broth. Mix well and cook for 15 minutes.
- Lower the heat. Cut the bottom off the bok choy and separate the layers.
- Add bok choy, water chestnuts, fresh mushrooms and shallots. Stir and let simmer for 5 minutes.
- Divide ramen between bowls. Pour the miso over the ramen.
- Garnish with green onions and sesame seeds.
Nutrition
Calories: 265kcal | Carbohydrates: 37g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2332mg | Potassium: 245mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1270IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 3mg
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