Easy vegan savoury broth with a bit of heat. It's great to store in the fridge or freezer to enjoy any day of the week. Simply add your noodles and toppings of choice and be happy!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 4people
Ingredients
2tbspsesame oil or avocado oil
150gramssmall Portobello mushrooms* or Shitake mushrooms, chopped
6-7scallions/spring onions/green onions, thinly sliced (light colored and green separated)
6clovesgarlic, smashed and minced
3-4tspginger, minced or grated
8cupslow-sodium vegetable stock(homemade or store-bought)
4-5tbsptomato paste
3tbspSriracha(adjust to preferred level of heat)
3-4tbsplow-sodium soy sauce, or to taste
salt to taste
280gramsuncooked ramen noodles(or any noodles of choice)
CHOICE OF TOPPINGS
Scallions or spring onions, thinly sliced (green part)
Kale, roughly chopped
Baby bok choy, sliced in half
Zucchini, spiralised or julienned
Carrots, grated or julienned
Roasted sesame seeds
Firm tofu, baked
Boiled eggs (for non-vegans)
Instructions
Heat oil in a large pot. Add the chopped mushrooms and the light colored part of the scallions/spring onions. Sautee until tender.
Stir in garlic and ginger and cook until fragrant.
Add vegetable stock, tomato paste, soy sauce, and Sriracha.
Bring to a simmer, cover the pot and cook for 10 mins on medium-low heat.
Meanwhile, boil your noodles and prepare your toppings. Or add your noodles directly in the broth and cook until tender (3-4 mins). Then put in your toppings towards the end of cooking. Taste and add more soy sauce or salt if necessary.
To store for future use, transfer broth to individual freezer-safe containers and keep until ready to eat. Simply re-heat and add noodles and toppings of choice.
Notes
*If using Portobello mushrooms, discard the stems and scrape the gills with a teaspoon. These are edible but the stems are fibrous and the gills can turn the broth into unappealing gray-brown.