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Miso Ramen Bowl

Miso is a vegan’s best friend. This miso ramen bowl has tons of savory goodness with a fresh take on a Japanese classic. Choose your own adventure by subbing your favorite noodles and offering lots of toppings so everyone can garnish their own bowl.

4 servings

what you’ll need:

10 ounces dried ramen, udon, or soba noodles, or 4 ounces dried rice noodles
8 cups vegetable broth
2 ounces shiitake mushrooms, stems discarded, thinly sliced
1” piece fresh ginger, peeled and cut into matchsticks
¼ cup white miso
1 package Tofurky® Sesame Garlic Chick’n
2 scallions, thinly sliced
Pea shoots and/or bean sprouts, to garnish
Soy sauce and chili oil, for serving

how to make:

1. Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain well and set aside.

2. In a large saucepan over medium-high heat, bring broth, mushrooms, and ginger to a simmer. Place miso in a small bowl and ladle some of the hot broth over it. Stir until miso is dissolved, then add to saucepan.

3. Divide noodles between bowls. Top with broth, chick’n, scallions, and desired garnishes.

4. Serve with soy sauce and chili oil.

Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

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