Vegan Umami Noodles

These vegan noodles will quickly become your new favority dish as the warm broth and amazing noodles will be everything you'll need to warm up this winter.

Prep Time20 mins

Cook Time2 hrs 30 mins

Course: Main Course

Cuisine: Japanese

Keyword: msg, noodles, UMAMI, vegan

Servings: 10

Calories: 180kcal

Cost: $25

Ingredients

For the broth

4 tsp white Miso paste
4 tbsp tamari or soy sauce
2 tbsp bouillion powder
4 tbsp MSG
2 liter water
30 gr dried shitake mushrooms
3 cloves garlic
1 tsp sessame oil

For the toppings

2 tbsp sessame oil
2 tbsp tamari or soy sauce
1 tsp MSG
1 tsp cornstarch
300 gr Tofu
250 gr fresh shitake mushrooms
2 carrots
1 can organic corn
2 pcs Pak Choi
500 gr vegan ramen noodles
1 spring onion

Instructions

For Broth

Chop garlic, onions and ginger
Heat oil in the pan and sauté the onions, garlic and ginger
Add dried mushrooms and fry for 2-3 min
Add the water and spices (except for the miso paste)
Boil briefly and then simmer over low heat and covered 1-2 hours
Sift and put the broth back in the pot, stir in the Miso paste and, if necessary, season with additional MSG

For Toppings

Cook the noodles according to the package instructions
Chop carrots, quarter the pak choi and add to the ramen cooking water and blanch briefly
Dice tofu, mix with the starch and the umami spice and bake in the sesame oil. Take off stove.
Fry the shitake mushrooms in the tofu pan and add some tamari or soy sauce
Divide the broth into bowls and add the toppings as desired - serve with sprouts, sesame seeds and spring onions