Vegan Mushroom & Soy Ramen

Name: Vegan Mushroom & Soy Ramen with Crispy Fried Onions
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 clove Garlic; 2 unit Scallions; 1 thumb Ginger; 8 ounce Button Mushrooms; 1 teaspoon Sriracha; 2 unit Veggie Pho Stock Concentrate; 4.5 ounce Ramen Noodles; 2 unit Miso Sauce Concentrate; 2 tablespoon Soy Sauce; 2 tablespoon Hoisin Sauce; 1 unit Crispy Fried Onions; Salt; Pepper; 1 tablespoon Cooking Oil

with Crispy Fried Onions

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Our chefs are obsessed with ramen—and no, we don’t mean the instant variety. We’re talking about that soul-stirring combination of rich miso broth, ginger-soy mushrooms, and a tangle of chewy noodles. For this veggie-centric version, each bowl is topped with crispy fried onions, scallion greens, and as much (or little!) Sriracha as your heart desires.

Tags:

Vegan

Allergens:

Wheat

•Soy

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

1 clove

Garlic

2 unit

Scallions

1 thumb

Ginger

8 ounce

Button Mushrooms

1 teaspoon

Sriracha

2 unit

Veggie Pho Stock Concentrate

4.5 ounce

Ramen Noodles

(Contains: Wheat)

2 unit

Miso Sauce Concentrate

(Contains: Soy)

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

1 unit

Crispy Fried Onions

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

1 tablespoon

Cooking Oil

Nutrition Values

/ per serving

Calories530 kcal

Fat16 g

Saturated Fat5 g

Carbohydrate86 g

Sugar18 g

Dietary Fiber3 g

Protein13 g

Cholesterol0 mg

Sodium3040 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Strainer

•Large Pan

Instructions

PDF

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince garlic. Trim and quarter mushrooms. (Skip if your mushrooms are pre-sliced!)

• Once water is boiling, add noodles to pot. Cook, stirring, until just softened, 1-2 minutes. • Drain and rinse noodles under cold water for at least 30 seconds, then toss with a drizzle of oil.

• Heat a drizzle of oil in pot used for noodles over medium-high heat. Add scallion whites, ginger, and half the garlic. Cook, stirring, until fragrant, 30 seconds. Season with salt and pepper.

• Stir 3 cups water (6 cups for 4 servings), hoisin, miso sauce concentrates, and veggie pho stock concentrates into pot with aromatics. Bring to a boil, then cover and reduce heat to low. TIP: Taste broth and season with salt if desired. • Simmer, covered, until ready to serve.

• While broth simmers, heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms, remaining garlic, and a pinch of salt. Cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add soy sauce; stir to coat.

• Divide noodles between large soup bowls. Pour broth over noodles. Top each bowl with mushroom mixture and any remaining sauce from pan. • Sprinkle with scallion greens and drizzle with Sriracha to taste. Garnish with a few crispy onions and serve. TIP: Don’t add all the crispy onions just yet! Add more as you eat to keep them crispy.