Ingredients
Method
Preparation
- Heat the sesame oil in a large pot over medium heat.
- Add garlic, green onion, and ginger, and sauté for 2 minutes.
- Add the dried mushrooms and sauté for another 2 minutes, stirring occasionally.
- Pour in the vegetable broth, rice vinegar, soy sauce, miso paste, and agave syrup; mix until well combined.
- Bring to a boil, then reduce heat to low. Cover the pot and let simmer for 10 minutes.
- Add the ramen noodles and soft tofu, raising the heat to medium. Cook for an additional 3 minutes or until the noodles are soft.
- Stir in coconut milk for a creamier texture, if desired.
- Adjust seasoning to taste, then divide among serving bowls and garnish with cilantro. Enjoy a heartwarming meal!
Notes
For busy nights, prep can be simplified by chopping all vegetables in advance. Leftovers can taste even better the next day. Store them in airtight containers and reheat with a splash of broth or water to restore moisture.
