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Easy Vegan Ramen With Miso Broth

This recipe is so delicious and the slow simmer of the broth adds the perfect depth of flavor!  I usually double the recipe, freeze the broth and use it for later or as a base for other soup recipes : )
Serves 4-6
1.5 tablespoons toasted sesame oil
1/4 cup fresh garlic - roughly chopped
1/4 cup (or approximately 2 inches) - fresh ginger peeled and roughly chopped
1/2 cup shallot or purple onion
1 large roma tomato
1 red apple
0.5 oz dry shiitake mushrooms
2x2 inch piece of kombu or 3 dried nori seaweed sheets
7 cups no sodium vegetable stock
1/4 cup low sodium soy sauce
2 tablespoons miso paste
1/2 tablespoon Go Chu Jang (Asian spicy pepper paste)
2 tablespoons lemon juice
1 tablespoon rice vinegar
Ramen noodles (4 servings)
Additional ingredients
10 oz - extra firm tofu - flash fried
1/2 cup chopped scallions
Miso glazed or steamed carrots
Pan seared or steamed bok choy
Steamed broccoli
Fresh basil, mint or cilantro
Spicy chili oil
Heat a large pot over medium high heat.
Once hot, add toasted sesame oil and allow to heat.  Add garlic, ginger and onion and allow to cook for 3 minutes stirring occasionally.  Add tomato, red apple, shitake mushrooms and kombu/nori seaweed.  Cook for 10 minutes, stirring occasionally. You can add 2-3 tablespoons of broth if your vegetables start to stick to the pan.  
Add vegetable stock, soy sauce, miso paste, Go Chu Jang, lemon juice and rice vinegar.  Bring broth to a boil and then turn down to low heat and allow the broth to simmer for 1 hour.  The longer the broth simmers, the deeper the flavor.  
When you are 30 minutes from serving, prepare the additional toppings you will serve with your ramen.    
NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles and cook according to package instructions – about 4-5 minutes. Drain and set aside.
Strain broth and reserve the mushrooms for serving. 
To serve, divide ramen noodles between four serving bowls. Top with strained broth and desired additional toppings.  
Serve warm.  Broth can be stored in the refrigerator for 5 days and in the freezer for 2 months.