Name: Vegan Tsukemen Noodles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 2 servings Japanese ramen noodles (fresh or dried); 3 cups Vegetable broth; 3 tbsp Soy sauce (or tamari for GF); 2 tbsp Mirin; 1 tbsp Rice vinegar; 1 tsp Sesame oil; 2 cloves, minced Garlic; 1-inch piece, grated Ginger; 1 tbsp Miso paste; 1/2 tsp Chili garlic sauce (optional); 2, chopped for garnish Green onions; 1, cut into strips for garnish Nori sheet; 1 cup, sliced Mushrooms (shiitake or oyster)

Instructions

1. Cook ramen noodles according to package directions. Drain, rinse with cold water, and set aside. 2. In a saucepan, heat a small amount of oil. Sauté minced garlic, grated ginger, and sliced mushrooms until fragrant and tender. 3. Add vegetable broth, soy sauce, mirin, rice vinegar, sesame oil, and chili garlic sauce (if using). Bring to a simmer. 4. Remove a small amount of broth and dissolve the miso paste in it. Return to the saucepan and stir well. 5. Reduce heat to low and keep the dipping sauce warm. 6. Divide the cold noodles into serving bowls. Pour the hot dipping sauce into separate dipping bowls. 7. Garnish the dipping sauce with chopped green onions and nori strips. Dip noodles into the flavorful broth and enjoy.