Description
This Vegan Miso Ramen bowl is delightful, super comforting, and surprisingly umami-rich. It takes only 25 minutes to make, which fits seamlessly into a busy lifestyle yet still satisfies any craving for a hot and hearty bowl of noodles.
Ingredients
Miso broth:
- White miso paste
- Peanut butter - you can substitute with other nut butter of choice
- Gochujang (Korean chili paste)
- Garlic & ginger
- Soy sauce
- Unsweetened plant milk
- Dried shiitake mushroom
- White part of green onion
- Sesame oil
Ramen toppings:
- Instant ramen noodles
- Frozen/fresh corn
- Bok choy
- Tofu - I prefer medium-firm or soft tofu
- Green onions
- Roasted sesame seed
Instructions
- Cut and prep the ginger, garlic, spring onion, bok choy. Steep the dried shiitake mushroom in boiling water to make the stock. Cut the tofu into cubes.
- Heat the pot and sauté the ginger, garlic and white part of green onion with sesame oil. Then add peanut butter, miso paste, and gochujang. Stir fry this for 1 minute until fragrant, deglazing the pot with some water.
- Add shiitake mushroom and its water stock. Bring to a boil.
- Add the plant milk and simmer for a few minutes.
- While waiting, blanch the bok choy, corn, tofu, and ramen.
- Assemble the miso ramen with the noodles, toppings and the broth. Garnish with spring onions and sesame seeds.
- Take out the mushroom from the broth and thinly slice them for the toppings.
- Assemble ramen, bok choy, corn, and tofu in a bowl, then pour over with a ladle-full of broth.
- Finish with green onion and roasted sesame seeds.
Notes
If you want to preserve the antibiotics in your miso, add it in the end instead by dissolving in some water in a separate bowl.
You can make the stock with 1 piece of kombu instead of dry shiitake mushrooms.
Feel free to experiment with a sheet of nori, or different types of toppings, vegetables, and noodles.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese