Spicy Miso Ramen
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 people
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Calories
445 kcal
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Course
Main Course
Spicy Miso Ramen
Description
This recipe begins by cooking ramen noodles to just done, then cooling them to stop further cooking and maintain firmness. In a pot, vegan butter or coconut oil is used to sauté finely chopped leeks, garlic, and freshly grated ginger, combined with fresh chopped tomato until fragrant. This mixture is blended with white miso paste and soy sauce to create a flavorful base paste.
Adding kombu (kelp) and stock to the paste produces a deep umami broth that simmers to develop flavor further. A separate umami addition—a blend of sesame oil, sriracha, rice vinegar, maple syrup, soy sauce, and garlic powder—is prepared to intensify the broth’s complexity and introduce heat.
After straining the broth to remove solids, it is combined with the cooked noodles. The ramen is served with various toppings such as edamame, baked or fried tofu, sweetcorn, bok choy, and mushrooms, giving contrasting textures and nutrition, while the umami sauce elevates the savory and spicy notes.
Ingredients
- 250 g ramen noodles
- 1 tablespoon vegan butter or coconut oil
- 2 leek finely chopped
- 2-3 garlic sliced, cloves
- 2 cm ginger grated, fresh
- 1 tomato chopped, fresh, chopped
- 1 tablespoon White miso paste
- 2 tablespoon soy sauce
- 1 kombu sheet form
- 1.8 litre stock
- 1 ½ tablespoon tahini
Umami Addition
- 1 tablespoon sesame oil optionally spicy
- 1 tablespoon Sriracha sauce
- 1 teaspoon rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
Toppings
- edamame
- tofu baked or fried
- sweetcorn
- bok choy
- mushroom
Instructions
- Cook the ramen noodles following the packet instructions and place them in ice-cold water or rinse them with cold water for a good while to stop them from cooking further.
- Heat the vegan butter or coconut oil in a pot over medium heat. Add finely chopped leek and cook for about 10 minutes. Stir until it becomes soft and add chopped fresh tomato and garlic and ginger paste. Cook for another few more minutes until fragrant.
- Transfer the ingredients into a blender and add the miso paste and soy sauce. Blend for a minute or two until the mixture becomes a paste.
- Transfer the paste back into the pot and add the stock and kombu, previously rinsed.
- Reduce heat to low and let it simmer for 20 minutes while you prepare the toppings.
- Mix in a separate bowl the sesame oil, sriracha, rice vinegar, maple syrup, soy sauce and garlic powder. This will give our ramen an extra umami kick.
- Remove the kombu and put the broth through a strainer, placing another pot underneath.
- Add the tahini into the broth, mix well until perfetly dissolved.
Build your Ramen Bowl
- Place 1 to 2 tablespoon of umami mixture to the bottom of the bowl.
- Add the noodles and mix.
- Pour the broth into the bowl.
- Place your toppings and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 3821mg | 159% |
| Potassium | 344mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1970IU | 39% |
| Vitamin C | 13mg | 14% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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