The bowl of our dreams! We whipped up this mouth-watering recipe using our miso ramen noodles and some of our favorite sautéed veggies.

A good vegan ramen isn't complete without tasty veggies and protein. We're using tofu, shittake mushrooms, bok choy, and red cabbage in this one.

This recipe takes only 10 minutes thanks to a shortcut: our Miso Ramen Noodle Soup. It comes with tasty noodles and a flavor packet that makes a delicious miso broth. 

Simply prepare the ramen cup according to package instructions. Heat the vegetable broth on medium. Add in shiitake mushrooms, green onion and garlic and stir until juice is absorbed.

Combine all the ingredients and enjoy! 

If you made this ramen and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

We have even more fabulous recipes for you to try here:

Thai Green Curry Ramen by Plantifullybased

Healthy Vegan Lo Mein

Easy Black Bean Burger

Savory Miso Ramen

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The bowl of our dreams! We whipped up this mouth-watering recipe using our miso ramen noodles and some of our favorite sautéed veggies. things just seem to taste better when they're delicious!

Ingredients

• 1 Dr. McDougall's Miso Ramen Soup

• 1/4 cup organic vegetable broth
• 1/2 block extra firm tofu, cubed
• 1/4 cup garlic, chopped
• 1/4 cup green onion
• 1/4 cup shittake mushrooms
• red cabbage
• bok choy
• black sesame seeds

Directions

1. Prepare miso soup according to package instructions, set aside.

2. In medium saucepan, heat vegetable broth on medium. Add in shiitake mushrooms, green onion and garlic and stir until liquid is absorbed.

3. Remove veggies from pan, transfer to bowl with miso ramen. Add in bok choy leaf, red cabbage and tofu.

4. Garnish with black sesame seeds - enjoy!