Vegan Mushroom Ramen

Servings: 2
Calories: 208.0kcal/84.0kJ (per serving)
Fat: 10.5g (per serving)
Carbs: 14.1g (per serving)
Protein: 15.2g (per serving)

About

Shirataki noodles are a great replacement for wheat noodles! Better yet, I love how they hold their texture over time versus a wheat noodle. This broth is made by sauteing ginger, garlic and shiitake mushrooms together then adding the water. This helps to create a nice flavor to the base of the soup. Then soy sauce and sesame seed oil is added for flavor. I like to use a mushroom seasoning which you can find at most Asian markets, but the broth does taste good without it! I then like to top the soup with a few sliced Thai chilies, roasted sesame seeds and enoki mushrooms!

Ingredients

2 teaspoon avocado oil
3 tablespoon ginger
1 clove garlic
6 piece, whole shiitake mushrooms
½ teaspoon kosher salt
4 cup water
1 tablespoon soy sauce
1 teaspoon sesame oil
¾ teaspoon kosher salt
1 tablespoon mushroom seasoning by po lo ku trading
½ tablespoon green chili peppers
1 serving (5g) roasted seaweed snack by kroger
¼ package enoki mushroom by jongilpoom
½ pack pea shoots by morrisons
4 ounce spiced pressed tofu by capital
8 ounce tofu shirataki spaghetti shaped noodle by house foods

Instructions

Heat a small saucepan over medium-high heat. Add avocado oil then ginger and garlic. Saute these for 1 minute developing some color on them. Then add the sliced shiitake mushrooms (should be about 2 cups) and ½ teaspoon kosher salt. Cook them until browned, about 3-4 minutes.
Add water, soy sauce, sesame seed oil and ¾ teaspoons of salt. Add mushroom seasoning (optional). Taste adding more seasonings as needed.
In the meantime, drain shirataki noodles and place in a microwave safe bowl.
Microwave on HIGH for 1-1 ½ minute until hot. Divide into 2 bowls. Top each bowl with ramen broth.
Top each bowl with enoki mushrooms, sliced Thai chilies, sliced roasted seaweed snacks, spiced tofu, pea shoots and roasted sesame seeds. Serve hot!