Vegan Ramen Miso Soup
Make your regular ramen soup amazing with this combination of miso, mushrooms, zucchini, and tofu.
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Servings:
Ingredients
- 2 teaspoon sesame oil
- 3 cloves garlic finely chopped
- 1 container 900 ml vegetable broth
- 3 cups water
- ½ block firm tofu cubed
- 8 oz mushrooms sliced
- 1 zucchini chopped
- 4 teaspoon miso
- 2 teaspoon reduced-salt soy sauce
- 10 oz ramen noodles
Instructions
- In a saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes while stirring. Pour in broth and water, then bring to a boil.
- Add Tofu, mushrooms, and zucchini. Reduce heat and simmer for 5 minutes. Mix in miso paste and soy sauce.
- Meanwhile, cook noodles in a saucepan of boiling water for 2 to 3 minutes. Drain noodles and divide into 4 large soup bowls.
- Cover with broth and serve.
Nutrition (Estimate per Serving)
Calories: 406kcalCarbohydrates: 52gProtein: 15gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 1768mgPotassium: 461mgFiber: 3gSugar: 4gVitamin A: 112IUVitamin C: 11mgCalcium: 105mgIron: 4mg
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