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Place the instant ramen noodles (without the seasoning packets) into a large pot on the stovetop. Add 1.2 liters of water and the vegetable bouillon cubes.

Add the nutritional yeast and soy sauce (or tamari) to the pot. Bring the mixture to a boil over medium-high heat.

Once boiling, whisk the ingredients thoroughly to combine and create a flavorful ramen broth.

Add the frozen sliced mushrooms, enoki mushrooms, and chopped bok choy to the pot. Cover with a lid and allow to cook for 2-3 minutes, or until the vegetables are tender-crisp and the noodles are cooked.

If using, add the shelled edamame to the pot during the last minute of cooking.

Remove the pot from the stove. Stir in the miso paste until thoroughly combined and dissolved into the broth.

Gently fold in the cubed silken tofu.

Ladle the cooked ramen, including noodles, broth, vegetables, and tofu, into individual serving bowls. Garnish each bowl with chopped green onions and white sesame seeds before serving.


Place the instant ramen noodles (without the seasoning packets) into a large pot on the stovetop. Add 1.2 liters of water and the vegetable bouillon cubes.

Add the nutritional yeast and soy sauce (or tamari) to the pot. Bring the mixture to a boil over medium-high heat.

Once boiling, whisk the ingredients thoroughly to combine and create a flavorful ramen broth.

Add the frozen sliced mushrooms, enoki mushrooms, and chopped bok choy to the pot. Cover with a lid and allow to cook for 2-3 minutes, or until the vegetables are tender-crisp and the noodles are cooked.

If using, add the shelled edamame to the pot during the last minute of cooking.

Remove the pot from the stove. Stir in the miso paste until thoroughly combined and dissolved into the broth.

Gently fold in the cubed silken tofu.

Ladle the cooked ramen, including noodles, broth, vegetables, and tofu, into individual serving bowls. Garnish each bowl with chopped green onions and white sesame seeds before serving.
