Creamy Oat Milk Vegetarian Ramen

1.In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and sliced ginger. Sauté for 5 minutes until fragrant.

2.Pour in the vegetable broth and oat milk. Add soy sauce, miso paste, sesame oil, dried mushrooms, and chili flakes. Stir well.

3.Bring the broth to a simmer and let it cook for 30 minutes to allow the flavors to meld together, stirring occasionally.

4.While the broth simmers, prepare the toppings. Boil the eggs for 7 minutes, then transfer to an ice bath. Peel and halve them. Cook the ramen noodles according to package instructions.

5.In a separate pan, fry the cubed tofu until golden brown on all sides. Set aside.

6.Add the green onions, shiitake mushrooms, and spinach to the broth. Cook for an additional 5 minutes until the vegetables are tender.

7.Remove the ginger slices from the broth. Taste and adjust seasoning if necessary.

8.To serve, divide the cooked ramen noodles into bowls. Ladle the broth over the noodles, then top with tofu, sliced eggs, nori squares, and extra green onions.

9.Enjoy the creamy and flavorful oat milk vegetarian ramen with a taste of Japan!