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Spicy Vegetarian Miso Ramen
5 from 2 votes

Spicy Vegetarian Miso Ramen

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 portions
Course: Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

Dashi
  • 300 ml water
  • 5 g dried kelp kombu
  • 2 dried shiitake mushroom
Toppings
  • 100 g tofu firm
  • 50 g kabocha squash thinly sliced
  • 200 g zucchini cut into 4 thick, diagonal slices
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tsp Chili oil rayu
  • 1 tbsp green onion (negi) green part, thinly sliced
  • ½ heet nori seaweed cut into halves or quarters, sushi
  • 1 tbsp wood ear mushroom thinly sliced, boiled
  • 2 portions ramen noodles
Broth
  • 2 tbsp sesame oil toasted
  • 3-4 cloves garlic sliced
  • 2 red chili pepper fresh or dry, thinly sliced
  • 1 tbsp ginger root finely diced
  • 2 tbsp green onion (negi) white part, finely diced
  • ¼ tsp salt
  • 2 tsp soy sauce
  • 1 tsp chili bean sauce Chinese chili bean paste
  • 50 g yellow onion thinly sliced
  • 1 tbsp sesame seeds ground
  • 1 tbsp peanut butter smooth
  • 2 ½ tbsp yellow miso paste make sure it's suitable for vegetarians such as Marukome's "Ryoutei no Aji", awase miso
  • 100 ml soy milk

Instructions

    Cup of Yum
  1. Soak the shiitake and kombu in a bowl of water for 30 minutes to make the dashi. If you use dried wood ear mushrooms, soak them now in a separate bowl.
  2. Preheat the oven to 200 °C (392 °F). Wrap the tofu in kitchen paper and place on a microwavable plate. Microwave for 1 ½ minutes at 600W and then leave to cool for a few minutes. Once cool enough to touch, cut into cubes.
  3. Place the sliced kabocha, zucchini and tofu on a baking tray lined with kitchen paper. Drizzle with olive oil and brush to evenly coat, sprinkle with salt and pepper both sides. Once the oven is hot, place the tray on the middle shelf and bake for 20 minutes.
  4. Take a large pan and add the sesame oil. Heat on low and add the garlic slices, then fry until crispy and golden. 
  5. Once the garlic chips are done, carefully scoop them out trying to leave as much oil in the pan as possible and place them on kitchen paper to absorb the excess oil.
  6. In the same pan, add chili, ginger, spring onion, white onion, salt, soy sauce and tobanjan. Turn up the heat to medium and stir fry until onion is slightly softened.
  7. Once the onion is softened, add ground sesame seeds and mix thoroughly. Turn off the heat until the dashi has finished soaking.
  8. When the dashi is ready, pour the contents of the bowl (including the kombu and shiitake) into the pan and warm through on a low heat for about 5 minutes. Be careful not to let it boil.
  9. Scoop out a few tablespoons of the broth and pour it into a small bowl. Add peanut butter and miso paste and mix until lump free. The consistency should be quite thin so feel free to add more broth if it's too thick.
  10. Remove the kombu and shiitake mushrooms and pour the contents of the small bowl into the pan. Mix thoroughly.
  11. Next, add soy milk and continue to cook over a low heat until warmed through to about 60 °C (140 °F) - 65 °C (149 °F) to prevent curdling. Once hot, turn off. (You can reheat right before serving if necessary.)
  12. Bring a large pot of water to boil over a high heat. Add the ramen noodles and cook for the time stated on the packaging.
  13. Divide the cooked noodles into bowls, add the soup and the toppings.
  14. Garnish with garlic chips, chopped spring onion (green part), nori and thinly sliced wood ear mushroom. Finish with a drizzle with chili oil.
  15. Enjoy!