Pressure Cooker / Instant Pot method: Place all ingredients into the pressure cooker, seal and cook on high pressure for 30 to 45 minutes.
Slow Cooker method: Place all ingredients into a slow cooker, cover and cook on “low” for 8 hours or “high” for 4 hours.
Stove Top method: Place all ingredients into a large broth pot, cover with water (around 10 cups), place the lid on the pot and bring to a boil. Then reduce to a simmer and cook for 1-2 hours.
Strain: Allow the broth to cool for at least 15 – 20 minutes (to prevent burning yourself), then pour broth through a fine-mesh strainer. Push the vegetables down to release all the liquid and flavor, and then discard the vegetables by placing them in your compost.
Serve or store: Divide ramen broth into four portions (around 2.5 cups per serve).
Build your Vegan Ramen Bowls
Cook ramen noodles according to package instructions. Divide noodles between four deep soup bowls. Keep warm.
Reheat ramen broth and then carefully divide it between four bowls. Evenly distribute tofu cubes, mushrooms and bamboo shoots between the bowls. Top with green onion and Serrano pepper slices, a sprinkle of Furikake and a drizzle of sesame oil.
Nutritional information is to be used as a guide only as calories and nutrition vary between products and brands worldwide.