Step 1

Pour veggie broth and seaweed into a pot on the stove over medium/high heat to bring to a boil.

Step 2

Once your broth boils, remove the seaweed and discard.

Step 3

Keep the heat on medium and add in your mushrooms and soy sauce. Simmer until the mushrooms are cooked/soft, then salt to taste.

Step 4

Prep your toppings by cooking the ramen according to the instructions on the package, the tofu to your preference (I sauté firm tofu in a splash of avocado oil until the sides are browned, or you can use silk tofu instead), and chopping your veggies.

Step 5

In a separate bowl, whisk together water and miso paste until smooth.

Step 6

Remove the pot from the heat and add in the miso mixture. Stir until combined.

Step 7

Assemble your bowls with ramen, miso soup broth, and the toppings you desire. Enjoy!