VEGAN RAMEN RECIPE | How to make Miso Broth Noodle Soup ビーガンラーメン

Ramen is one of my favorite recipes. Traditionally, it takes hours to prepare, but we're going to make it easy, quick, vegan version. First step is to prepare your toppings. Wash with a damp cloth. Just brush gently your mushrooms. Never run it under the water or else they'll just get destroyed. This is extra firm tofu. Absolutely crucial that you dry off your tofu completely before searing it in the pan. Hot non-stick pan. Olive oil. Tofu. Season. Bok choy. Mushrooms. Flip. Bring a pot of water to boil. Once the tofu is seared, set that aside. Hot non-stick pan. Olive oil. Bok choy. The purpose of searing the bok choy and not just putting it into the stock so that we get some nice color. Flip. Once the bok choy is done, set aside. Place your dry ramen noodles in a mixing bowl and pour over the boiling water. Just enough to cover the noodles. Soak for two minutes. Garlic. Stock pot back on the heat. A little bit of olive oil. Garlic. Mushrooms. Once your noodles are ready, cool them down with cold water so it stops it from cooking. Green onions. Miso paste. Deglaze with three or four cups of water or vegetable stock. Bring the heat up and stir. Shoyu, tamari or soy sauce. While the stock is simmering, prep your bowl. Just take your stock. Put the lid on it. Pour. Just scoop in those amazing mushrooms. Just line up that amazing crispy tofu. Beautifully seared bok choy. This is nori or toasted seaweed. Extremely delicious. Once you put it on the plate, have to serve it right away. Take a sharp knife. Just line up that nori. Cilantro. The most amazing, quick, comfort food. Vegan ramen. Remember to subscribe on YouTube so you won't miss a single episode.