Eggplant and Tofu Ramen | Delicious White Miso Ramen | Easy Vegan Recipe

kombu

🥗Healthier: dried seaweed

💰Cheaper: vegetable broth

Dried seaweed provides umami flavor, while vegetable broth is more accessible.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms offer a similar texture and flavor, while button mushrooms are more economical.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds a cheesy flavor, while soy sauce is a budget-friendly alternative.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative, while seitan is often less expensive.

Prepare the shallot, garlic, ginger, and green onions by chopping them finely.

In a pot, heat a little oil and sauté the shallot, garlic, and ginger until fragrant.

Add the vegetable broth and bring to a simmer.

Stir in the white miso paste until dissolved.

Add the cubed extra firm tofu and sliced Japanese eggplant to the pot.

Season with soy sauce and let it cook until the eggplant is tender.

Meanwhile, cook the ramen noodles according to package instructions.

Once the noodles are cooked, drain and add them to the broth.

Top with bean sprouts, sesame seeds, and chopped green onions before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens