Don't be put off by this recipe's daunting ingredient list—it's a lot of work, but you'll be rewarded with a bowl of ramen so rich and satisfying that you'd never guess it was vegan. The broth is made with roasted vegetables, kombu, and both fresh and dried mushrooms and is spooned over a shiitake-soy tare.
Cheap, vegan, healthier than regular... Cook the ramen, then drain any excess water. Stir in a few spoonfuls of peanut butter, letting the heat melt the PB and coat the noodles. Add some soy sauce and use your super-strength to squeeze some fresh lime wedges over that bowl of goodness!