Let’s make this flavorful and comforting Vegan Ramen!

Step 1: Sauté Garlic and Ginger

In a large pot or Dutch oven, heat a little oil (about 1 teaspoon – you can use vegetable oil, sesame oil, or even a little bit of the oil from the ramen noodle package) over medium heat.

Add the minced garlic and grated ginger to the pot.

Sauté for 1-2 minutes, or until fragrant, stirring constantly to prevent burning.

Step 2: Add Broth, Soy Sauce, and Miso Paste

Add the vegetable broth, soy sauce, and miso paste to the pot.

Stir well to combine and make sure the miso paste is fully dissolved.

Step 3: Bring to a Simmer

Increase the heat to bring the broth to a simmer.

Step 4: Add Mushrooms and Carrot

Add the sliced mushrooms and julienned carrot to the simmering broth.

Cook for 5-7 minutes, or until the vegetables are tender.

Step 5: Cook Ramen Noodles

Add the ramen noodles to the pot.

Cook the noodles according to the package directions, usually about 2-3 minutes.

Step 6: Add Spinach

Stir in the baby spinach and cook until it’s just wilted, about 1 minute.

Step 7: Serve

Divide the ramen into bowls.

Garnish with sliced green onions and sesame seeds. Add a dash of sesame oil if desired.

Serve immediately.