Easy Vegan Miso Ramen
User Reviews
4.2
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
3 people
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Calories
477 kcal
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Course
Main Course
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Cuisine
Japanese
Easy Vegan Miso Ramen
Description
This miso ramen begins by blending white miso paste with soy milk, shiitake mushrooms, garlic, ginger, shallot, soy sauce, and brown sugar into a uniform paste. Sesame oil is heated with spring onion slices until browned, then the paste is simmered for several minutes to develop flavor. Vegetable stock is whisked in to create a smooth, savory broth, simmered briefly before serving.
The instant ramen noodles are cooked according to the package and briefly rinsed in ice water to halt cooking and maintain texture. The noodles are placed in serving bowls and hot broth poured over them, topped with tofu, edamame, and corn to add protein, sweetness, and variation in texture.
This ramen combines creamy and slightly sweet miso broth with mushroom earthiness and fresh spring onion aroma. The toppings add both color and nutrient variety. It is suitable for a quick yet flavorful vegan noodle soup meal.
Ingredients
- 1 tablespoon White miso paste
- ⅓ cup soy milk
- 6 shiitake mushrooms
- 2 garlic cloves
- 1 ginger finely chopped, thumb-size piece
- 1 shallot halved
- 1 tablespoon soy sauce tamari for gluten-free option
- 1 teaspoon brown sugar
- 1 tablespoon sesame oil
- 2 spring onion
- 5 cups vegetable stock
- 250 g instant ramen noodles
Toppings used for this recipe
- tofu
- edamame beans
- corn
Instructions
- Add in a blender jug the miso paste, soy milk, four shiitake mushrooms (leave two for later), garlic, ginger, shallot, soy sauce and brown sugar and blend all the ingredients together until you have a uniform paste.
- Heat the sesame oil in a big sauce pan or pot and add the spring onions sliced into small pieces. Cook until they start to brown (almost burn) and add the blended paste. Lower the heat and leave simmering while stirring occasionally for about 8-10 minutes.
- Add the stock and using a beater make sure that the paste and stock are mixed well. Bring to simmer, leave cooking for 10 minutes and turn off the heat.
- To serve your ramen add the cooked noodles in the bowl, then pour the hot ramen broth, add the toppings and slurp up.
Noodles
- Follow the package instructions. To get perfectly cooked noodles, place them in ice water for a couple of minutes to stop them from cooking. Place the noodles into the bowl but don't add the broth until right before serving the meal.
Toppings
- Prepare the tofu separately heating a pan over medium heat and cooking it cut into cubes until golden. You can cook it directly adding it into the broth or even baking it.
- We use frozen edamame and corn so we simply leave it simmering in water for about 3-4 minutes. Drain and add to your ramen.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Sodium | 3828mg | 160% |
| Potassium | 356mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1033IU | 21% |
| Vitamin C | 5mg | 6% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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