Servings: 4 people



  • 1 T toasted sesame oil
  • 6 cloves garlic, peeled and minced
  • 3-inch piece fresh ginger, grated
  • 1 medium yellow onion, diced
  • 6 cups vegetable (or dashi) stock
  • 2 T tamari
  • 1 T white miso paste
  • 8 oz. vegan friendly ramen noodles


  • 2 T vegetable oil
  • 1 package Abbot's Butcher Chopped "Chicken"
  • 2 T tamari
  • 1/2 cup chopped green onion
  • 2 serrano peppers
  • sugar snap peas, chopped
  • baby bok choy
  • enoki mushrooms


  • Warm sesame oil in a large pot over medium-high heat.
  • Once hot, add garlic, ginger and onion. Saute, stirring occasionally for about 5 minutes, or until the onion has developed a slight sear.
  • Add 1 cup of the vegetable stock to deglaze the bottom of the pot.
  • Add remaining 5 cups of vegetable broth and tamari and stir.
  • Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, stirring occassionally.
  • Taste broth and adjust seasonings as needed, adding more tamari or sesame oil if desired. Add the miso paste and whisk until combined.
  • When you're 30 minutes from serving, prepare toppings. Warm vegetable oil in a large skillet over medium heat. Add "chicken" and cook for about 3 minutes, until "chicken" starts to brown. Add tamari and mix in well. Cook for about 2 more minutes, then remove from heat.
  • Chop snap peas and bok choy, then lightly steam.
  • Cook noodles according to package instructions and drain well.
  • Strain broth twice.
  • To serve, divide ramen noodles between four serving bowls. Top with broth, chicken and veggies.