Autumn Miso Ramen
Warming soups are the perfect thing to enjoy when the weather starts to cool down. This ramen is easy to make, healthy and so good! It features a flavorful plant based broth, teriyaki tofu and fall root vegetables!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a large pot, combine the onions, green onions, ginger, mirin, water, and tamari and bring to a boil. Lower to a simmer and cook for 15 minutes.
- Add the carrots and parsnips and cook for another 10 until they are tender.
- Add the bok choy and noodles and cook for about 4 minutes until they are cooked, then add the tofu.
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