Q: Can I make the ramen broth in advance?

A: Absolutely! The broth can be prepared ahead of time and stored in the refrigerator for up to 3 days. Just reheat it gently on the stovetop before adding the toppings and noodles.

Q: Can I freeze the vegan Miso Ramen?

A: While the broth can be frozen, we recommend freezing it without the noodles and toppings. Cooked noodles tend to become mushy when thawed and reheated. Simply freeze the broth in an airtight container for up to 2 months, and when you're ready to enjoy, prepare fresh noodles and toppings.

Q: I don't have dried shiitake mushrooms. Can I use fresh ones instead?

A: Absolutely! Fresh shiitake mushrooms will work just fine. You may need to adjust the quantity slightly since dried mushrooms are more concentrated in flavor. Simply slice the fresh mushrooms and add them to the broth as instructed.

Vegan Miso Ramen (Easy One-pot Recipe)

Name: Vegan Miso Ramen (Easy One-pot Recipe)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 tbsp sesame oil; 3 stalks scallions (use the white part for aromatics and green part for toppings); 1 thumb-sized ginger; 3 cloves garlic; 1 liter water; 250 ml plant milk; 4 -6 dried shiitake mushroom; 1 tbsp gochujang; 1 tbsp sesame paste (or tahini); 2 tbsp soy sauce; 1 1/2 tbsp white miso paste; 1-2 servings of instant ramen noodles; 4 baby bok choy; 100 g corn; 200g soft tofu; Scallions (green part); Sesame seeds

Description

This Vegan Miso Ramen is a quick and easy one-pot recipe that can be made in 45 minutes. The broth is made out of a creamy, satisfying and flavorful base that is blooming with umami goodness! With its aromatic blend of miso, sesame, and ginger, topped with an array of colorful vegetables and tofu, this vegan twist on a classic favorite is sure to satisfy your cravings.

Ingredients

Units Scale

Ramen broth

1 tbsp sesame oil
3 stalks scallions (use the white part for aromatics and green part for toppings)
1 thumb-sized ginger
3 cloves garlic
1 liter water
250 ml plant milk
4 -6 dried shiitake mushroom
1 tbsp gochujang
1 tbsp sesame paste (or tahini)
2 tbsp soy sauce
1 1/2 tbsp white miso paste

Ramen Toppings

1-2 servings of instant ramen noodles
4 baby bok choy
100 g corn
200g soft tofu

Garnish

Scallions (green part)
Sesame seeds

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Instructions

Prepare the Ramen broth:

Rehydrate the dried shiitake mushrooms by soaking them in a bowl of hot water.
Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.
In a pot or shallow pan, on medium heat, add sesame oil, followed by the white part of the scallion, minced garlic, and ginger.
Stir fry the aromatics until fragrant. Reduce heat, then add in the sesame paste, sesame oil, gochujang, and soy sauce. Mix until it forms a paste.
Add the rehydrated shiitake mushrooms and the water to the pot. Bring to a soft boil.
Add the plant milk and mix well, making sure that there are no crumbs left. Bring to a low simmer.

Make the toppings:

Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.
Add the bok choy, frozen corn and instant ramen noodles and cook for 5 minutes. Add in the tofu cubes and cook for another 2 minutes. Turn off the heat.
Add the miso paste to the pot through a sieve or strainer, mix well to combine. This is to make sure not to burn off the antibiotics of the miso from the heat.
Season the broth to taste.
Serve the ramen and toppings in a bowl, top with sesame seeds and the green part of the scallion. Enjoy!

Notes

Other toppings you can serve this with: spinach, tofu, edamame, nori seaweed and more!

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Japanese

Keywords: 20-minute meal, college recipes, easy to make, gluten free, miso, noodles bowl, ramen, weeknight friendly, vegan ramen, vegan miso ramen