Vegan Miso Ramen Japanese Soup

Ingredients

• 2 cups vegetable broth or dashi broth (recipe linked)
• 2 teaspoons garlic (minced)
• 1/2 teaspoon ginger (minced)
• 1 cup green onions (chopped into thin rounds)
• 1 tablespoon Doubanjiang spicy bean paste
• 1 tablespoon pure cane sugar (or other sweetener)
• 3 tablespoons red miso
• 1 tablespoon sake
• 1/2 teaspoon salt
• 2 teaspoons sesame seeds (toasted and ground (white/black seeds))
• 1 tablespoon soy sauce (low sodium)
• 2 cups soy milk
• 6 oz firm tofu (1/2 pkg, drained, pressed, and cut into cubes)
• 3 cups napa cabbage (sliced into thin strips)
• 1 cup bean sprouts
• 1/2 cup baby corn (or 1/2 cup sweet kernel corn)
• 1/2 cup bamboo slices
• 1/2 cup sliced water chestnuts
• 1 sheet nori seaweed (cut into strips)
• 1 pinch white pepper powder
• 2 bundles 6 oz Japanese ramen noodles, cooked and drained

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