Easy Vegan Ramen

Name: Easy Vegan Ramen
Total time: 30
Yield: 6
Ingredients: 1 carton vegetable broth; 1 carton vegan ramen broth; 5 cloves garlic, minced; 1 oyster mushroom, finely chopped; 4 oz white mushroom, finely-chopped; 8 oz clamshell mushrooms; 1 lb gluten-free udon noodles; 3 bunches bok choy, cleaned and cut; 6 oz fire-roasted corn; 16 oz tofu, cubed; 8 oz green onion, chopped

Recipe by Maya & Ramon Drieslein-Rubi from tasty.co

Lunch 30 Mins.

Ingredients

6 servings

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1 carton vegetable broth
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1 carton vegan ramen broth
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5 cloves garlic, minced
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1 oyster mushroom, finely chopped
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4 oz white mushroom, finely-chopped
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8 oz clamshell mushrooms

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1 lb gluten-free udon noodles
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3 bunches bok choy, cleaned and cut
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6 oz fire-roasted corn
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16 oz tofu, cubed
•

8 oz green onion, chopped

Instructions

Boil broths together in a large pot.
In a sauté pan, add 2 tbsp oil and garlic and cook for 2 minutes or until fragrant. Add minced mushrooms and clamshell mushrooms, cook until soft for about 6 minutes.
When broth comes to a boil, add noodles and cook for about 6-8 minutes. Scoop out noodles from pot into a small bowl. Add 1 tbsp of oil and mix noodles to prevent sticking.
Add cooked mushroom mix and bok choy, then bring mixture to a boil
In a sauté pan, add 1 tbsp of oil and cook corn until roasted and soft.
To serve, add noodles and tofu to a bowl, as well as corn. Fill the bowl with broth and top with bok choy and green onions. Serve.