Vegan Ramen Bowl

Ingredients:

• 4 cups vegetable broth
• 2 cups water
• 1 tablespoon miso paste
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 1 block tofu, cubed
• 2 green onions, chopped
• 1 handful fresh cilantro, chopped
• 2 servings of your favorite ramen noodles

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the garlic, ginger, and onions, and sauté until fragrant.
2. Add the vegetable broth, water, miso paste, soy sauce, carrots, bell pepper, and mushrooms. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
3. While the soup is simmering, cook the ramen noodles according to package instructions. Drain and set aside.
4. Add the cubed tofu to the soup and simmer for an additional 5 minutes.
5. Divide the cooked ramen noodles between two bowls. Ladle the soup and tofu over the noodles.
6. Garnish with chopped green onions and fresh cilantro.
7. Serve hot and enjoy!

Note: Feel free to customize your ramen bowl with additional toppings like sliced seaweed, corn, or bean sprouts.