miso paste toasted sesame oil dehydrated shiitake mushrooms vegetable broth sesame seeds instant ramen seaweed snacks
©Kirsten Nunez
soy sauce carrots scallions tofu cilantro garlic ginger
In a large pot or pan, warm 2 tablespoons of oil. Sauté minced garlic and ginger for 30 seconds to 1 minute, or until golden brown and fragrant.
©Kirsten Nunez
Add the soy sauce, miso paste, toasted sesame oil, mushrooms, vegetable broth, and water. Whisk the miso to break it up. Simmer for 7 to 10 minutes, or until the mushrooms soften.
©Kirsten Nunez
Add the bricks of instant ramen noodles. Cook until soft and separated, about 3 minutes. The exact time will depend on the product.
©Kirsten Nunez
Divide the ramen into bowls. Garnish with your favorite ramen toppings such as cooked tofu, sliced carrots, chopped scallions, seaweed snacks, cilantro, sesame seeds, and hot sauce.
©Kirsten Nunez