4.9 from 99 votes
Spicy Miso Ramen
Spicy Miso Ramen features ramen noodles served in a savory broth made from miso paste, soy sauce, kombu stock, and a blended base of cooked leek, tomato, garlic, and ginger. The broth is enriched with a separately mixed umami sauce including sesame oil and sriracha, delivering gentle spice and complexity. Toppings like edamame, tofu, sweetcorn, bok choy, and mushrooms add texture and freshness to each bowl.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
people
Calories:
445 kcal
Course:
Main Course
Cuisine:
Japanese, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 445
% 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.