Vegan Creamy Miso Ramen
A rich, savory Japanese noodle soup featuring a velvety broth made from soy milk and red miso paste.
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Ingredients
- 4 bundles Ramen noodles (vegan)
- 4 cups Vegetable broth
- 2 cups Unsweetened soy milk
- 4 tablespoons Red miso paste
- 2 tablespoons Toasted sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 8 ounces Shiitake mushrooms, sliced
- 14 ounces Firm tofu, cubed
- 1/2 cup Green onions, sliced
- 1 teaspoon Chili oil(optional)
- 2 pieces Nori sheets(optional)
Instructions
- 1
Heat sesame oil in a large pot over medium heat and sauté the minced garlic and grated ginger until fragrant, about 2 minutes.
- 2
Add the sliced shiitake mushrooms to the pot and cook until they soften and begin to brown.
- 3
Pour in the vegetable broth and bring the mixture to a gentle simmer for 10 minutes to develop flavors.
- 4
In a small bowl, whisk the miso paste with a ladle of warm broth until smooth, then stir it back into the pot.
- 5
Reduce heat to low and stir in the unsweetened soy milk, heating through without letting the broth reach a rolling boil to prevent curdling.
- 6
While the broth simmers, cook the vegan ramen noodles in a separate pot of boiling water according to package instructions, then drain.
- 7
Divide the cooked noodles into four bowls and ladle the creamy miso broth and mushrooms over them.
- 8
Top each bowl with cubed tofu, sliced green onions, nori, and a drizzle of chili oil if desired.
Nutrition per Serving
485
Calories
22g
Protein
58g
Carbs
18g
Fat
6g
Fiber
5g
Sugar
1150mg
Sodium
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