Vegan Miso Ramen
Simple and easy Vegan Miso Ramen made in just 35 minutes. Such a comforting meal you can make time and time again. Topped with shiitake mushrooms, bok choy, seaweed, and grilled tofu. This bowl of deliciousness will leave you feeling full and oh-so cozy.
- 1 Tbsp sesame oil, substitute for water
- 3.5 ounces of shiitake mushrooms, you can add additional mushrooms*
- 1 white onion or 2 shallots, chopped
- 1 small knob of ginger (1 Tbsp), skin peeled and chopped
- 2 Tbsp soy sauce or tamari
- 3 Tbsp miso paste, I used red miso
- ½ tsp sesame seeds
- 4 cups of vegetable broth
- 1 package of ramen noodles, I used 9.5 ounces
- Grilled bok choy
- Green onion, chopped
- Grilled tofu
- Roasted seaweed
- Sesame seeds, I used black seeds
- Crushed red pepper flakes
- ½ small lemon, seeded and juiced
- 1 cup fresh spinach
- Combine the onion and ginger in a food processor or high powered blender. Pulse until the ginger and onion is chopped into very small pieces.
- Heat a large pot with oil on medium heat. Once hot, add the onion and ginger and cook for 3-4 minutes. Add the mushrooms and cook for another minute.
- Pour the vegetable broth to the pot, and scrap any of the garlic or ginger that might have stuck to the bottom of the pan. Add the soy sauce, miso paste, sesame seeds and stir.
- Reduce heat to low and bring to a gentle boil. Simmer for 10-15 minutes to develop the flavors.
- While the miso broth is simmering, cook your ramen noodles according to the back of the package. Drain and set noodles aside.
- Taste the miso broth and add additional seasoning if needed.
- Divide noodles into bowls and pour broth on top. Add your ramen topping and serve immediately.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
2017 is when I officially went vegan, cutting out all dairy products. It all began when my husband and I started watching vegan documentaries that informed us on what kinds of things were in our foods. See all recipes by Marissa