Creamy Vegan Ramen

Adapted from Forks Over Knives

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Ingredients

• 2 cups sliced fresh mixed mushrooms

• ½ cup thinly sliced shallot

• 1 tablespoon grated fresh ginger

• 3 cups vegetable broth

• 1 small Japanese sweet potato, cut into 1-inch pieces (2 cups)

• 1 cup thinly sliced carrots

• 10 oz. dry ramen noodles

• 1 cup unsweetened, unflavored plant-based milk

• 3 tablespoons yellow miso paste

• 12 oz. firm tofu, cut into ¾-inch cubes

• 1/2 cup frozen edamame - shelled

• 1 tablespoon brown rice vinegar

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Instructions

1. In a large pot combine mushrooms, onion, and ginger. Cook over medium 10 minutes, stirring occasionally. (The mushrooms should release enough liquid to prevent vegetables from sticking to pan.)

2. Add broth, sweet potato, and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Add noodles and 1 cup water. Cook over medium 10 minutes more or until noodles are tender.

3. In a small bowl whisk together milk and miso. Stir into soup. Add tofu, edamame, and vinegar. Taste and adjust seasoning.

4. Use a pasta fork or tongs to scoop noodles and vegetables into bowls.

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