Hearty Miso Vegan Ramen in just 20 minutes! Perfect for lunch or dinner.
Peel, and finely slice the garlic cloves. Heat a pot over medium heat, add the peanut oil, then add the garlic to the pot.
Roughly chop the eggplant, fresh bok choy leaves, and spinach leaves and set aside.
Remove attached ends of the mushrooms, and when the garlic starts to lightly color place the mushrooms into the pot.
Squeeze any excess water from the re-hydrated wakame seaweed and also add to pot.
Cook for half a minute, then add the water and miso paste and stir until well combined. Add chopped eggplant and bring the pot to a boil.
When the eggplants have softened add the soba noodles, bok choy, and spinach leaves and cook according to the packets instructions.
Season with sea salt to taste and dig in!