Description
A vegan ramen made with shiitake mushrooms, broccolini, tofu, and nutritious matcha in a savory coconut broth. This vegetable ramen delivers!
Ingredients
Scale
- 1 Medium Onion (Chopped)
- 5 oz. Shiitake Mushrooms (Sliced)
- 1 Tbsp Miso Paste
- 1 tsp Ginger Powder
- 1 13.5 oz Can Coconut Milk
- 2 Cups Vegetable Broth
- 1 Tbsp Matcha Tea Powder
- 6 Broccolini Stalks (Chopped)
- 1 Small Rediccio (Sliced Thin)
- 1 15 oz. Container Extra Firm Tofu (Diced)
- 9 oz. Ramen Noodles (Dry)
- 1/4 Cup Cooked Shelled Edamame
- 3–4 Green Onions (Sliced Lengthwise)
Instructions
- Prepare all fresh produce as per the directions above.
- Sauté the onion and mushrooms in a deep frying pan with a small amount of oil, over medium heat. Cook for 3-5 minutes or until onion is fragrant.
- Add miso paste and ginger powder and stir to combine.
- Add coconut milk and broth. Stir in matcha powder.
- Next add broccolini and allow soup to simmer for 2-3 minute. Add tofu and carefully stir to incorporate.
- Finally add the noodles, rediccio and edamame to the soup. Cover and allow to cook for 3-4 minutes.
- Serve into bowls and top with green onions and extra matcha.
- Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
Keywords: Matcha Ramen Recipe, Vegetable Coconut Matcha Ramen, Vegan Ramen Recipe
