Creamy Vegan Ramen Soup

Source: aheadofthyme.com

Ingredients

• 1 tablespoon vegetable oil

• 1 small onion, diced

• 2 teaspoons fresh ginger, grated

• 2 teaspoons garlic, minced

• 1 medium carrot, shredded

• 6 cups hot water (or vegetable stock)

• ¼ cup miso paste

• 2 tablespoons smooth peanut butter

• 2 cups fresh shiitake mushrooms (or brown mushrooms), thinly sliced

• 3 packs dried ramen noodles (about 200 grams)

• 1 tablespoon green onions, finely chopped

• ¼ teaspoon ground black pepper (optional, to taste)

For serving:

• ¼ cup shelled edamame beans, cooked

• ¼ cup frozen sweet corn, thawed

• ¼ cup carrot, shredded

• 2 tablespoons green onions, finely chopped

• 1 tablespoon sesame seeds

Directions

1. Heat oil in a 5.5 quart Dutch oven over medium-high until the oil is sizzling hot, about 1 minute. Add onion, ginger, and garlic and sauté until tender and fragrant, about 1 minute.

2. Stir in carrot and cook until tender, about 2 minutes.

3. Slowly pour in hot water (or stock). Stir occasionally and bring it to a simmer, about 3-4 minutes.

4. Stir in miso paste and peanut butter and mix well until dissolved, about 2 minutes.

5. Add mushrooms and simmer over medium heat until tender, about 3-4 minutes

6. Add ramen noodles in the miso broth and cook according to package instructions until soft, about 2-3 minutes. Make sure to stir the noodles with chopsticks or a fork so that they don’t stick to each other.

7. Stir in green onions and season with black pepper, if desired. Turn off the heat and set the pot to the side.

8. Use a steel mesh strainer or a slotted spoon to transfer the ramen noodles into serving bowls. Use a soup ladle to slowly add the soup and mushrooms over the noodles. Top with spoonfuls of corn, edamame, shredded carrots, and green onions.

9. Sprinkle sesame seeds on top and serve immediately.