Description
A plant based version of a classic Japanese noodle dish. So yummy!
Ingredients
Units
Scale
- 1/2 tablespoon sesame oil
- 1 scallion (finely chopped)
- 1 tablespoon ginger (peeled and minced)
- 1 teaspoon garlic (minced)
- 4 ounces button mushrooms (diced)
- 1/2 red bell pepper (diced)
- 1/2 tablespoon gochujang
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons Japanese sesame paste (or tahini)
- 1/2 teaspoon kosher salt
- 2 packages fresh ramen noodles – about 6 ounces, or 3 ounces dry ramen noodles (make sure to check the ingredients since not all ramen noodles are vegan)
Toppings:
- 3 scallions (sliced into bite size strips)
- ichimi togarashi (optional)
Instructions
- In a pot over medium heat, add sesame oil, scallion, ginger and garlic and cook for 1 minute, until fragrant.
- Add mushrooms,red bell pepper and gochujang and cook for 4-5 minutes, until most of liquid from mushrooms has evaporated.
- Add stock, soy sauce, sugar, tahini paste and salt and stir.
- Bring to a boil and reduce to a bubbling simmer for 5 minutes. Turn the heat off, cover and leave on the burner.
- Meanwhile, boil ramen noodles according to directions on the package.
- Drain and divide among two bowls.
- Divide sauce among the two bowls and top with sliced scallions and ichimi on the side. Serve immediately.
Nutrition
- Serving Size:
- Calories: 428
- Sugar: 7.1 g
- Sodium: 1110.7 mg
- Fat: 15.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 58.9 g
- Fiber: 4.4 g
- Protein: 13.3 g
- Cholesterol: 49.3 mg
