Speedy Miso Ramen With a Kick

Name: Speedy Miso Ramen With a Kick
Ingredients: 8 cups vegetable broth; 1 tablespoon soy sauce; 2 teaspoons toasted sesame oil; 10½ ounces egg-free ramen noodles 2 carrots, peeled and shaved into thin strips; 7 ounces firm tofu; cut into ¾-inch cubes; 2 scallions, thinly sliced; 1 cup fresh bean sprouts; 2 red jalapeños, finely chopped; ½ teaspoon ground pink peppercorns; ½ teaspoon black pepper; ¼ cup yellow miso paste

This fragrant vegan ramen broth is packed with fresh vegetables, umami-rich miso, and protein-rich tofu.

Ingredients

8 cups vegetable broth
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
10½ ounces egg-free ramen noodles 2 carrots, peeled and shaved into thin strips
7 ounces firm tofu
cut into ¾-inch cubes
2 scallions, thinly sliced
1 cup fresh bean sprouts
2 red jalapeños, finely chopped
½ teaspoon ground pink peppercorns
½ teaspoon black pepper
¼ cup yellow miso paste

Method

In a large pot over high heat, bring broth, soy sauce, and sesame oil to a boil. Add noodles and cook 5 minutes, until just tender. Remove noodles with tongs and divide among four serving bowls, leaving broth at a boil.
Add carrots, tofu, scallions, and bean sprouts to broth and boil 3 minutes, until softened. Using a slotted spoon, remove from pot and divide among soup bowls.
Add jalapeños, peppercorns, and pepper to broth. Bring to a rapid boil. Remove from heat and stir in miso. Divide broth among soup bowls and serve immediately.