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Parve
Easy
20 Minutes
Diets 
Homemade ramen soup is totally different from the highly processed packages you find in any corner store. No synthetic flavor enhancers for us! We pack our ramen broth full of fresh vegetables, miso, and tofu.
2 quarts (2 liters) Manischewitz Vegetable Broth
1 tablespoon Glicks Soy Sauce
2 teaspoons dark (toasted) sesame oil
10 and 1/2 ounces (300 grams) egg-free ramen noodles
2 carrots, peeled
7 ounces (200 grams) firm tofu
2 scallions
1 cup (100 grams) fresh bean sprouts
2 red jalapeños or other fresh red chiles
1/2 teaspoon pink peppercorns
1/2 teaspoon freshly ground Gefen Black Pepper
1/4 cup (70 grams) yellow miso paste
Bring the broth, soy sauce, and sesame oil to a boil in a large pot over high heat.
Add the noodles and cook for four to five minutes, until just tender. Remove the noodles with tongs and divide among four serving bowls, leaving the broth at a boil.
Shave the carrot into thin strips. Cut the tofu into 3/4-inch (20 millimeter) cubes. Thinly slice the scallions at an angle.
Add the carrot, tofu, scallions, and bean sprouts to the broth and boil for three minutes, until softened. Using a slotted spoon, remove them from the pot and divide among the soup bowls.
Finely chop the jalapeños and grind the peppercorns. Add them to the broth with the black pepper. Bring to a rapid boil.
Remove from the heat and stir in the miso.
Divide the broth among the soup bowls and serve immediately.
Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019. Translation © Luisa Weiss, 2019. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
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