Brisk and EASY VEGAN RAMEN #ramen

Brisk and EASY VEGAN RAMEN 

it's been raining a great deal the past couple weeks. Also, I mean A LOT. 

So normally, all I've been needing to eat is a ridiculous measure of soup. Truly. Cauliflower soup, butternut squash soup, doesn't make a difference what it is. I WANT IT ALL. 

There's only something about the cool stormy days in Fall that make soup taste simply additional great. Furthermore, there's no feeling very like having a stomach loaded up with soup and feeling your whole body warm up from your head to your toes. mmm.

Also try our recipe : Nutty spread BANANA BITES #chocolate #banana

INGREDIENTS : 

• 1 block soft tofu, cut into small cubes
• 2 packs vegan ramen noodles2 tbsp avocado oil (or vegetable oil)
• 4 green onion, chopped into 1-inch pieces
• 4 garlic cloves, cut in halves
• 3-inch cube of ginger, cut into 4 pieces
• 1 oz dried shitake mushrooms (about 15–20 dried shitake, can sub fresh shitake)
• 1-litre vegetable broth
• 1 cup water
• 2 tbsp soy sauce
• 1 tbsp miso paste (white or red)
• 1 tsp agave (or maple syrup)
• spinach, cilantro, & green onions to garnish

INSTRUCTIONS

1. Heat the avocado oil in a large pot on medium-high heat.
2. Add the green onion, garlic and ginger to the pot and saute for 2 minutes.
3. Next, add the dried shitake mushrooms and saute for another 2 minutes.
4. Add the vegetable broth, water, soy sauce, miso paste and agave and bring to a boil, mixing well until everything is combined, then reduce heat to low, cover & let simmer for 10 minutes.
5. (Optionally) strain the soup to remove the large chunks of garlic & ginger, or just remove them with a fork if desired.
6. Raise the heat to medium, then add the tofu and ramen nood.les, letting cook for 2-3 minutes until the noodles are soft.
7. Serve with some steamed baby spinach, chopped green onion and fresh cilantro

Read more our recipe : Nutty spread BANANA BITES #chocolate #banana

Source : bit.ly/2HIIoHm