Vegan Mushroom & Soy Ramen

🥘 Ingredients

• cooking oil
  1 tbsp
• crispy fried onions
  2 unit
• garlic
  2 clove
• ginger
  2 thumb
• hoisin sauce
  4 tbsp
• miso sauce concentrate
  4 unit
• mushrooms
  1 lb
• pepper
• ramen noodles
  9 oz
• salt
• scallions
  2 unit
• soy sauce
  4 tbsp
• sriracha
  1 tsp
• veggie pho stock concentrate
  4 unit
• water
  3 c

🍳 Cookware

• large pot
• strainer
• large pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Peel and mince ginger . Peel and mince garlic . Trim and quarter mushrooms . (Skip if your mushrooms are pre-sliced!)

   scallions: 2 unit, ginger: 2 thumb, garlic: 2 clove, mushrooms: 1 lb
2. 

   2

   Once water is boiling, add ramen noodles to pot. Cook, stirring, until just softened, ⏱️ 2 minutes . Drain and rinse noodles under cold water for at least ⏱️ 30 seconds using a strainer , then toss with a drizzle of cooking oil .

   ramen noodles: 9 oz, cooking oil: 1 tbsp
3. 

   3

   Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and half the garlic. Cook, stirring, until fragrant, ⏱️ 30 seconds . Season with salt and pepper .

   salt, pepper
4. 

   4

   Stir water , hoisin sauce , miso sauce concentrate , and veggie pho stock concentrate into pot with aromatics. Bring to a boil, then cover and reduce heat to low. TIP: Taste broth and season with salt if desired. Simmer, covered, until ready to serve.

   water: 3 c, hoisin sauce: 4 tbsp, miso sauce concentrate: 4 unit, veggie pho stock concentrate: 4 unit
5. 

   5

   While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, remaining garlic, and a pinch of salt. Cook, stirring occasionally, until browned and softened, ⏱️ 8 minutes . Add soy sauce ; stir to coat.

   soy sauce: 4 tbsp
6. 

   6

   Divide noodles between large soup bowls. Pour broth over noodles. Top each bowl with mushroom mixture and any remaining sauce from pan. Sprinkle with scallion greens and drizzle with sriracha to taste. Garnish with a few crispy fried onions and serve. TIP: Don’t add all the crispy onions just yet! Add more as you eat to keep them crispy.

   sriracha: 1 tsp, crispy fried onions: 2 unit