A cozy bowl of vegan ramen with savory broth, tender noodles, and a colorful mix of fresh vegetables, finished with simple, comforting flavors.
Recipe tags: vegetable base, easy difficulty, lunch, vegetarian, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 cup | yellow onion diced |
| 2 cups | red bell pepper (sliced) |
| 4 cups | chopped Bok choy leaves |
| 1 cup | raw carrot ribbons (use vegetable peeler) |
| 1 cup | bean sprouts |
| ½ cup | green onion thinly sliced |
| 4 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 tbsp | olive oil |
| 1 tbsp | minced garlic |
| 1 tbsp | minced ginger |
| 5 oz | shitake mushrooms |
| 2 tbsp | soy sauce |
| 1 tbsp | sesame seed (crushed) |
| ¼ tsp | crushed red pepper |
| 1 tbsp | Mirin |
| 2 tbsp | tomato paste |
| 4 cups | water (add 4 tsp BTB Vegetable Base to make broth) |
| 4 servings | dried rice noodles or gluten free noodles |
Directions
Heat oil in a Dutch oven or large stockpot set over medium-high heat. Sauté onions for 2-3 minutes until translucent. Add garlic and ginger and cook until fragrant (stirring constantly).
Add sesame seeds and red pepper and cook for 45 sec – 1 minute (stirring constantly), then add tomato paste for 2 minutes (mix well). Deglaze pot with ½ cup of broth.
Add sliced mushrooms and cook for 2-3 minutes, then add red bell peppers and cook for an addition 2 mins. Deglaze again with remaining broth, bring to boil then reduce heat and simmer for 10 minutes.
While the broth is simmering, cook noodles per package instructions and remove and add immediately to an ice bath, this will stop the noodles from overcooking.
After the broth simmers for 10 minutes add the chopped Bok choy and continue to simmer for 2 minutes to wilt the greens. Adjust the salt as desired.
Divide noodles evenly into 4 bowls and add 1 cup of broth to each bowl. Add mushrooms, peppers, and Bok choy to each bowl then top with carrot, bean sprouts, and green onion.