Tasty Vegan Ramen (from Home!)

I think I could eat ramen every day. This is a super straight forward non-traditional ramen recipe using purely what I have on hand. What I love about this recipe is you can tailor it yourself based on what you have available.

Ingredients for one bowl:

Mis-en place of ingridients

For Broth:
2-3 scallions- finely chopped (save greens for toppings)
1 teaspoon of ginger- finely chopped
2 garlic cloves- finely chopped
1 teaspoons sesame oil
1 tablespoon rice vinegar
2-3 tablespoons soy sauce
1/2 teaspoon of Umami seasoning for Trader Joe’s
3 cups of vegetable broth

Vegetables + noodles:
Couple of mushrooms finely chopped
1 packet of ramen noodles ( I use the Sapporo Ichiban the noodles are vegan without the seasonings, but you can use any ramen noodle)
scallion greens
handful of spinach
2 tablespoons of cilantro
shredded carrot

In a small pot, heat sesame oil on medium. Once hot, add in the scallions, ginger and garlic. Stir until fragrant. Add in the mushrooms and stir for about 5 minutes until they start to shrink. Then add in the soy sauce and rice vinegar and Umami seasoning. Cook for another 5 minutes until the soy source begin to reduce. Then add the broth and bring to a boil. Once boiling, add in the noodles and cook for 3 minutes. Then turn off the heat and stir in the spinach.

Top with carrots, scallion greens, cilantro and sesame seeds and ENJOY!