Vegan Miso Ramen

This Vegan Miso Ramen dish is an easy noodle recipe dish that is full of earthy mushroom flavors in a delicious miso vegetable broth.

Noodles are just perfect dinner recipes when you want to eat a flavorful dish that is also easy to make. This miso ramen noodle dish is no exception to that. I wouldn’t be able to count how many instant ramen I’ve consumed and that’s because I love them too much. While the usual instant packs may not be as nutritional, making your own ramen bowl at home is a way to counter that.

Why You’ll Love This Recipe

• This vegan miso ramen dish takes about 30 minutes to prepare from preparation to the actual cooking.
• It’s a very healthy variation of instant ramen which are high in carbs and sodium.
• The type of noodles used in this recipe is some noodles, made with whole wheat and has a good amount of protein contents.
• Also, this recipe has a low sodium content than a pack of instant ramen.

Ingredients

• Somen Noodles – Somen noodles are thin, wheat flour noodles and very popular in Japanese cuisine. While there are so many recipes that make use of these noodles in a hot dish, they are also used in cold ramen dishes.
• Shitake Mushrooms – These mushrooms are also popular in Japanese dishes which makes sense since most Shitake mushrooms are grown in Japan. They have a very earthy flavor and spongy texture which absorbs broth well.
• Bok Choy – The bok choy is another popular Asian vegetable and also very nutritional.
• Miso Paste – Miso is soybean paste which in combination with vegetable broth creates the soup base for this dish. There are different types of miso but using a red or white one will work fine.
• Soy Sauce – this acts as a flavor enhancer for the broth.
• Vegetable Broth – since this is vegan miso ramen, vegetable broth is used to develop taste and flavors for the soup.
• Nori Seaweed – crush some seaweed on top of the noodle bowl or into the broth to garnish.
• Chili Oil – adds some heat and chili flavors to the soup.
• Salt – adds flavor.
• Black Sesame Seeds – sprinkle some sesame seeds on top to garnish.

How To Cook This Vegan Miso Ramen

• In a medium pot, bring the vegetable broth to a simmer over low-medium heat.
• While that is going, combine miso paste, chili oil, salt, and soy sauce together.
• In a separate medium pot, bring water to a boil, blanch sliced bok choy for a minute. Remove from the boiling water and set aside. Add the somen noodles into that water and cook according to package instruction then drain.
• Add miso mixture into the stock and whisk till well combined. Toss sliced mushrooms in the broth and let it cook for 2 minutes then set aside.
• To plate up, divide the noodles equally into deep bowls, ladle some broth over both, and set the shitakes mushrooms to one side. On the other side, place steamed bok choy.
• Garnish with some crushed seaweed and sesame seeds on top.

Recipe Substitutions

• Ramen noodles and vermicelli rice noodles can be substituted for somen noodles.
• Some people do not like bok choy for its silky texture, if you are one, use any choice of leafy vegetables you like.
• Baby bella mushrooms can also be used in place of shitake. They have great flavors as well.

How To Store

Storing cooked ramen noodles does not keep well. However, you can store the broth frozen and will keep it well for three to four weeks in an air-tight container. This way, you can you warm it up and cook the noodles and vegetable to complete the dish.

Other Vegan Noodle Recipe To Try

Roasted Tofu Broccoli Noodles