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 noodles8 cups vegetable broth2 ounces shiitake mushrooms, stems discarded, thinly sliced1” piece fresh ginger, peeled and cut into matchsticks¼ cup white miso1 package Tofurky® Sesame Garlic Chick’n2 scallions, thinly slicedPea shoots and/or bean sprouts, to garnishSoy 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. japanesemisoramensavory