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Title: Creamy Vegan Ramen Noodles
Categories: Pasta
Yield: 2 Servings

1 tb Extra virgin olive oil
1 tb Sesame oil
1 pk Soup base; from ramen
-noodles
1/2 c Onions; julienned
2 Shiitake mushrooms; stems
-removed, julienned
2 tb Garlic; minced
1 tb Doenjang
2 tb Soy sauce
1 1/2 c Water
1/4 c Soy milk
1 pk Ramen noodle
1/2 c Carrots; julienned
1 c Cabbage; julienned
1/4 c Zucchini; chopped
1/4 c Cooked corn
4 Dumplings
16 oz Silken tofu
1 c Fresh spinach
1 Gyerranmari; sliced
1/2 Fresno chili; sliced
1 Scallion

Add both olive oil and sesame oil to a large, deep pan over medium
high heat. Add the packet of soup base to the pan and begin stirring,
to ensure the spices do not burn, for 1 minute.

Add the onions, mushrooms, garlic, and doenjang and stir until the
vegetables are coated. Deglaze the pan with the soy sauce and then add
water.

Add the soy milk and stir.

Next, add the ramen noodles, together with the carrots, cabbage,
zucchini, corn, and dumplings.

Add the silken tofu and break up with a spoon.

Cook until the noodles are done, stirring as necessary, around 4 to 5
minutes. Garnish with gyerranmari slices, chili, and scallion.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/creamy-vegan-ramen-noodles/>

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