This easy vegan ramen recipe is the perfect weeknight meal. Feel free to omit the roasted vegetables if you'd prefer an even quicker meal, and instead add veggies straight to the broth to simmer.
Preheat oven to 400 F.
Slice carrots into rounds.
In a medium-sized bowl together 1 tbsp miso paste, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, and 1 tsp maple syrup.
Toss carrots in mixture, then bake for 20 minutes or until slightly charred on the sides.
Meanwhile, heat vegetable stock in a large pot over medium heat. Add sliced mushrooms, diced tofu, whole garlic cloves, sliced ginger, 2 tbsp soy sauce and 2 tsp sesame oil to the vegetable stock and simmer for 20 minutes.
Cook buckwheat noodles as per package instructions.
Remove a small ladel full of stock from the pot and place in a small bowl with 1 tbsp miso paste (plus more as needed). Whisk together to form a paste, then add back into the vegetable stock. Taste and adjust flavors per your liking.
Add miso stock, carrots, and noodles together and enjoy!