This creamy vegan ramen recipe is perfect for those who love a rich and indulgent bowl of noodles. Made with a food processor, it's quick and easy to prepare. The key to the creaminess of this ramen is the cashew-based broth. Soak 1 cup of cashews in water for at least 2 hours, then drain and rinse them. In a food processor, blend the soaked cashews with 3 cups of vegetable broth until smooth. Set aside. In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 tablespoon of grated ginger. Sauté until the onion is translucent. Add 4 cups of vegetable broth, 2 cups of water, and the cashew broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes. Meanwhile, cook 4 servings of ramen noodles according to package instructions. Drain and set aside. In a separate pan, heat 1 tablespoon of sesame oil over medium heat. Add 1 cup of sliced mushrooms and cook until browned. Add 2 cups of chopped kale and cook... Leer más
