Replying to @Rooted♥️ When you don’t feel like cooking, but you do it anyway and end up with one of the BEST bowls of ramen you’ve ever made > 😋🍜 Ingredients: 2 tbsp sesame oil (or sub coconut oil) 1/2 yellow onion, finely chopped* 1 tbsp freshly grated ginger 2 tsp garlic powder* 2 tbsp low sodium soy sauce 2 tbsp rice vinegar 1/4 cup white miso paste 1 - 2 tbsp chili onion crunch* 8 cups veggie broth vegan steak strips (I used @beyondmeat but feel free to use another protein of choice or some mushrooms— oyster, maitake, and/or shiitakes would work great with this) + 2 packs dry ramen noodles (you won’t need the seasoning packs for this) Garnishes: green onions toasted sesame seeds more chili crunch *minced shallot, fresh garlic cloves, and hot chili oil would be more traditional ingredients to use in place of the onion, garlic powder, and chili onion crunch I used here. Instructions: Sauté onions, ginger, and garlic powder in sesame oil for 2-3 minutes until soft and fragrant. Add soy sauce, rice vinegar, chili onion crunch, and miso. Mix and cook down for another 2 minutes before adding in vegetable broth. Bring broth mixture up to a boil, reduce heat, cover and simmer gently for 20 minutes to allow flavors to come together. Meanwhile, cook your vegan steak (or another protein or mushrooms) with soy sauce, ground ginger, rice vinegar, and a little sesame oil. Add dry ramen to broth during the last 3-5 minutes of cook time. Once they’re tender, turn off the heat then divide noodles and broth between 2 bowls. 🍜 top the ramen off with ginger ‘beef’, green onions, sesame seeds and more chili onion crunch then enjoy! #ramen #ramennoodles #vegan #fy #cookingathome #veganrecipes