Description
This Vegan Miso Ramen is a quick and easy one-pot recipe that can be made in less than 20 minutes. The broth is made out of a creamy, satisfying shiitake mushroom and miso base that will keep you coming back for more!
Ingredients
Units
Scale
Ramen broth
- 1 tbsp sesame oil
- 2 stalks green onions
- 1 thumb-sized ginger
- 3 cloves garlic
- 1 liter water
- 4 dried shiitake mushroom
- 1 1/2 tbsp white miso paste
- 1 tbsp soy sauce
Ramen Toppings
- 1 serving instant ramen noodles
- 1 bok choy
- 100 g corn
Garnish
- Green onions
- Sesame seeds
Instructions
- Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.
- In a pot, on medium heat, add sesame oil, followed by the white part of the green onions, minced garlic and ginger.
- Add water and the dried shiitake mushroom. Bring to a boil, then simmer for 10 minutes.
- Meanwhile, wash and half the bokchoy and prepare the corn.
- Add the miso paste to the pot through a sieve or strainer, mix well to combine.
- Add the toppings (bokchoy, corn) and instant ramen noodles. Season with soy sauce and sesame oil. Cook for 2 minutes, then remove from heat.
- Serve the ramen and toppings in a bowl, top with sesame seeds and the green part of the green onion. Enjoy!
Notes
Other toppings you can serve this with: spinach, tofu, edamame, nori seaweed and more!
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Japanese
Keywords: 20-minute meal, college recipes, easy to make, gluten free, miso, noodles bowl, ramen, weeknight friendly
