Vegan Miso Ramen Recipe

Ingredients:

For the Broth:
  • 6 cups vegetable broth
  • 2 tablespoons miso paste (white or red, depending on your preference)
  • 2 cloves garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon chili paste (adjust to your preferred spice level)
For the Ramen:
  • 8 oz (about 2 cups) of your choice of ramen noodles (ensure they’re vegan-friendly)
  • 1 cup sliced shiitake mushrooms
  • 1 cup sliced bok choy or spinach
  • 1 cup sliced green onions
  • 1 cup sliced carrots
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup sliced tofu or tempeh (optional)
  • Nori seaweed sheets for garnish (optional)
  • Sesame seeds for garnish (optional)

Instructions:

1. Prepare the Broth:
  • In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.
  • Add the vegetable broth to the pot and bring it to a simmer.
  • In a small bowl, whisk together the miso paste and a few tablespoons of hot broth to create a smooth miso mixture. This helps prevent clumps when adding it to the soup.
  • Stir the miso mixture into the simmering broth. Be careful not to boil the miso, as it can become bitter.
  • Add soy sauce (or tamari) and chili paste. Adjust the spice level to your liking.
2. Cook the Ramen Noodles:
  • While the broth is simmering, cook the ramen noodles separately according to the package instructions. Drain and set aside.
3. Prepare the Toppings:
  • In a separate pan, sauté the shiitake mushrooms, carrots, and tofu or tempeh (if using) until they are tender and slightly browned.
  • Blanch the bok choy or spinach in boiling water for about 1-2 minutes until wilted. Drain and set aside.
4. Assemble the Ramen:
  • Divide the cooked ramen noodles among serving bowls.
  • Ladle the miso broth over the noodles.
  • Arrange the sautéed vegetables, blanched bok choy or spinach, green onions, and corn on top of the noodles.
5. Garnish:
  • Garnish with nori seaweed sheets and sesame seeds if desired.
Nutrition Facts

(4 Servings):

  • Calories: 350
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 1,250mg
  • Total Carbohydrates: 62g
  • Dietary Fiber: 6g
  • Sugars: 8g
  • Protein: 12g

Savory Vegan Miso Ramen Recipe

Treat yourself to the comforting warmth of a delicious bowl of Vegan Miso Ramen, brimming with flavorful broth and wholesome ingredients. This recipe offers a delightful fusion of traditional Japanese flavors and nourishing plant-based goodness. Follow these simple steps to create a satisfying meal that will leave you craving more.

Ingredients:

For the Broth:

  • 6 cups vegetable broth
  • 2 tablespoons miso paste (white or red, depending on your preference)
  • 2 cloves garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon chili paste (adjust to your preferred spice level)

For the Ramen:

  • 8 oz (about 2 cups) of your choice of ramen noodles (ensure they’re vegan-friendly)
  • 1 cup sliced shiitake mushrooms
  • 1 cup sliced bok choy or spinach
  • 1 cup sliced green onions
  • 1 cup sliced carrots
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup sliced tofu or tempeh (optional)
  • Nori seaweed sheets for garnish (optional)
  • Sesame seeds for garnish (optional)

Instructions:

  1. Prepare the Broth:
    • In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.
    • Add the vegetable broth to the pot and bring it to a simmer.
    • In a small bowl, whisk together the miso paste and a few tablespoons of hot broth to create a smooth miso mixture. This helps prevent clumps when adding it to the soup.
    • Stir the miso mixture into the simmering broth. Be careful not to boil the miso, as it can become bitter.
    • Add soy sauce (or tamari) and chili paste. Adjust the spice level to your liking.
  2. Cook the Ramen Noodles:
    • While the broth is simmering, cook the ramen noodles separately according to the package instructions. Drain and set aside.
  3. Prepare the Toppings:
    • In a separate pan, sauté the shiitake mushrooms, carrots, and tofu or tempeh (if using) until they are tender and slightly browned.
    • Blanch the bok choy or spinach in boiling water for about 1-2 minutes until wilted. Drain and set aside.
  4. Assemble the Ramen:
    • Divide the cooked ramen noodles among serving bowls.
    • Ladle the miso broth over the noodles.
    • Arrange the sautéed vegetables, blanched bok choy or spinach, green onions, and corn on top of the noodles.
  5. Garnish:
    • Garnish with nori seaweed sheets and sesame seeds if desired.

Nutrition Facts: (4 Servings)

  • Calories: 350
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 1,250mg
  • Total Carbohydrates: 62g
  • Dietary Fiber: 6g
  • Sugars: 8g
  • Protein: 12g

Savor the rich umami flavors of this Vegan Miso Ramen, packed with wholesome ingredients and aromatic spices. Whether enjoyed as a comforting meal on a chilly day or a satisfying dinner any time of the year, this ramen is sure to tantalize your taste buds and warm your soul.