Vegan Ramen Soup with Miso and Seitan - Vegan
Discover the perfect blend of umami and plant-based goodness with our Vegan Ramen Soup with Miso and Seitan. This hearty and aromatic soup combines a rich miso broth with tender slices of seitan, fresh spinach, and mushrooms, offering a satisfying bowl bursting with intricate flavors and textures.
Ingrédients
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons miso paste
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 pound fresh ramen noodles
- 8 ounces ounces seitan, sliced thin
- 1 cup mushrooms, sliced
- 1 cup baby spinach
- 1/2 cup corn kernels
- 1/2 cup sliced green onions
- 2 tablespoons white sesame seeds
- 1 sheet sheet nori, cut into thin strips
- 1/2 teaspoon chili flakes
Instructions
- Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for about 2 minutes until fragrant.
- Add miso paste and stir well to combine with the garlic and ginger.
- Pour in vegetable broth, soy sauce, and rice vinegar. Bring to a simmer.
- Add mushrooms and seitan slices to the broth. Let simmer for 10 minutes.
- In the meantime, cook the ramen noodles according to package instructions. Drain and set aside.
- Add baby spinach and corn kernels to the broth, simmer for an additional 2 minutes until spinach is wilted.
- Divide cooked ramen noodles into bowls. Ladle the hot broth with seitan and vegetables over the noodles.
- Top with sliced green onions, sesame seeds, nori strips, and a sprinkle of chili flakes. Serve immediately.
Nutrition (per 100g)
Serving: 100g | Calories: 450kcal | Carbohydrates: 60g | Protéines: 22g | Fat: 12g | Sucre: 7g
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