Creamy Miso Mushroom Stew

Mushroom stew ▢ 2 tablespoons olive oil (you can use less if you’re using a nonstick pan) ▢ 1 yellow onion diced ▢ 6 cloves garlic minced ▢ 16 ounces (~450g) cremini mushrooms, sliced ▢ 4 ounces (~110g) shiitake mushrooms (caps only), sliced ▢ kosher salt and black pepper to taste ▢ 1 tablespoon. Directions step 1 melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between;

This vegan creamy miso ramen is SO good that you'll want to slurp up the whole bowl right away. I hope you give this recipe a try and thank you for watching!

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Ingredients
- 2 servings of ramen noodles of choice
- 6 stalks green onions, chopped white and green part separated
- 1½ tablespoons grated ginger⁣
- 1 tablespoon finely minced garlic⁣
- 2 tablespoons toasted sesame seeds
- 2 tablespoons white miso paste⁣
- 1 tablespoon hot bean sauce/paste
- 4½ cups Kombu Dashi
- 1 cup of unsweetened plant-based milk used oat milk
- a drizzle of toasted sesame oil
- oil for cooking
Kombu (Dried Kelp) Dashi
- 1 oz Kombu dried kelp
- 10 dried shiitake mushrooms⁣
- 4-5 cups of water
Toppings
- 7 oz [200g] firm tofu pressed
- 1 tablespoon cornstarch
- mushrooms from Kombu Dashi sliced
- ½ tablespoon soy sauce
- salt to taste
Garnishes
- Japanese 7 spice blend Shichimi Togarashi
- Toasted sesame seeds
- Green parts of green onions