Vegan Miso Ramen

• servings: 2 serves

Ingredients

6 cups filtered water

1 1/2 tbsp vegan bouillon paste (I used vegetarian Beef)

3 green onions

3 inch piece of fresh ginger, peeled and sliced

1 can slices bamboo shoots (8 ounce can)

3 garlic cloves

2 1/2 tbsp miso paste

1/2 cup spinach, roughly chopped

Small bunch cilantro

1/2 cup frozen corn

Enoki mushrooms (about 2 ounces)

2 ramen packets

Crispy tofu:

1/2 container firm tofu (7 ounces), cubed

1 1/2 tbsp corn starch

1/2 tsp salt

Directions

- Bring water to a boil then add bouillon paste, garlic, ginger, sliced bamboo shoots and green onions to a boil.

Boil for 40 minutes.

- Meanwhile prepare toppings. In a large pan heat 1 tsp coconut oil or oil of choice. Add frozen corn, enoki mushrooms and spinach and sauté for 3 minutes or until all cooked. Season with salt and pepper. - For the Crispy tofu place tofu cubes on a large plate. Season tofu will salt then evenly dust the corn starch over to tofu. Heat a large pan over medium heat. Add 1 1/2 tsp coconut oil. Add tofu and cook for 1-2 minutes on each size of the tofu cube. - Add the miso paste to the broth and ensure it fully dissolves.

Simmer for 2 additional minutes then place a strainer over a large bowl. - Return the strained broth to a large pot, bring broth to a boil then add ramen noodles, cook for 3 minutes or until noodles are cooked (may vary depending on brand of noodles and directions on the package.)

- Divide noodles between two bowls, add the bamboo shoots, the spinach, corn, crispy tofu, enoki mushrooms, chopped cilantro and a slice lime. Enjoy!