Vegan Ramen – A Nourishing Bowl of Goodness
Ingredients
-
1oz dried shiitake mushrooms
2 cups cremini mushrooms, sliced
- 1/2 cup carrot, thinly chopped
- 10oz bamboo shoots, chopped into 2-inch pieces
- 4oz water chestnuts, drained
- 2 green onion stalks, chopped
- 1 cup shelled edamame
-
1 tablespoon low sodium soy sauce
- low sodium tamari
- 2 tablespoons mirin
- 1 tablespoon maple syrup
- 1 tablespoon avocado oil
- red fresno peppers, chopped
- green onions, chopped
Steps
Step 1
Bring a pot of water to a boil and add noodles. Once cooked to your satisfaction, drain and set aside. Should take no more than 4 minutes.
Step 2
Hydrate the shiitake mushrooms by placing them in hot water for 30 minutes. Then pat them dry on a paper towel to prep them for searing.
Step 3
Set a wok on high heat and once it is hot, spray with avocado oil. Add the carrots and cook for about 1 – 2 minutes to soften.
Then add the shiitake mushrooms and saute with the carrots for 1 – 2 minutes. Monitor the heat and ensure nothing is burning.
Then add the remaining veggies and toss together.
Step 4
Once sear marks appear on the veggies (about 2 – 3 minutes), reduce the heat to low. Add the edamame and toss together.
Step 5
Add the noodles and pour in the sauce.
Step 6
Use tongs to toss the veggies and noodles together in the sauce.
Step 7
Serve immediately, garnish and enjoy!
