Epic Vegan Ramen

Step 1

Soak the noodles according to the packet directions, but instead of soaking in water, soak in diluted Massel broth. Drain right before serving.

Step 2

In a large skillet over medium heat, warm 2 tablespoons of the sesame oil, and sauté the mushrooms for 3 to 5 minutes until softened. Transfer to plate lined with paper towel.

Step 3

In the same skillet over medium heat, warm the remaining 2 tablespoons of sesame oil, and sauté the bok choy slices for 2 to 3 minutes until just softened. Transfer to plate lined with paper towel.

Step 4

To make the base, pour the broth, coconut milk, and tamari into a large saucepan, and add the mushroom powder, garlic, ginger, Massel seasoning powder, mirin, and pepper flakes. Bring the mixture to a boil, then reduce the heat to medium-low, and simmer for about 15 minutes to allow the flavors to mesh.

Step 5

To serve, ladle the broth into deep ramen bowls, and add equal portions of the noodles, mushrooms, bok choy, tofu, and green onion. Serve with lime wedges.

Step 6

Notes:*To make shiitake mushroom powder, grind dried mushrooms in a spice grinder or coffee grinder until they are finely ground. On average, 1⁄4 cup (4g) dried mushrooms will yield about 2 tablespoons of powder.**If you can't get Massel beef-flavored broth, use vegetable broth.***If you can't get Massel beef-flavored seasoning, add salt to taste.