Vegan Miso Ramen
EASY VEGAN MISO RAMENš
Thereās something about slurpin on some noodles that cures the Monday blues away. Such an easy go-to when you want something comforting and delish! Iām also about ready to crawl into bed by 7pm tonight and watch movies till I fall asleep, so if you have any good new movie reqs, drop em below!
There are 3 basic ramen flavors: Shio (salt), Shoyu (soy sauce), and Miso (fermented soybean paste). I love trying different types of ramen when Iām out to eat, but miso ramen is my favorite to make at home. There are a myriad of different types of miso, but I used white miso paste. Not to be confused with the miso broth you find in āmiso soupā the miso broth in ramen is typically comprised of chicken broth, miso, spicy chili bean sauce (like Doubanjian in Chinese), and sesame. I subbed chili garlic paste instead of the chili bean paste since thatās what I had, but chili bean sauce is more traditional.
I was excited to try out Trader Joeās Miso Ginger broth as a base for the soup, but found it was a bit lackluster on itās own and needed some jazzing up in the flavor department. I found simmering the broth with some aromatics like onions, ginger, garlic, seaweed, mushrooms, etc. added a lot more flavor to the broth without adding a ton more steps. I also listed out the ingredients that add great flavor but are optional, as I donāt want you guys heading to more than one store just for one recipe. Although they donāt sell miso paste at Trader Joeās, itās pretty readily available now at most major grocery stores, but when in doubt, the Asian supermarkets will be the way to go. Once you have the base of the soup down, you can experiment with whatever toppings you like or have on hand. My favorite additions are sautĆ©ed mushrooms, bok choy, and shredded carrot, but use what you like!
Serves 2-3.
Ingredients:
For the Vegan Miso Broth:
1 tbsp avocado or vegetable oil
1 tsp sesame oil
1 onion, cut in half (just the outer layer peeled)
5 whole garlic cloves
3ā piece of ginger, sliced
3-4 dried mushrooms (optional but highly recommended)
3 sheets dried seaweed
4 cups broth (I used the Miso Ginger broth from Trader Joeās but you can use vegetable broth)
2 cups water
2 tbsps miso
1 tbsp tahini
2-4 tsps chili garlic paste (or chili bean paste)
Salt to taste
For the Vegan Miso Ramen:
6-8oz ramen noodles
Optional veggies: sautƩed mushrooms, steamed or sautƩed bok choy, shredded carrot or cabbage, baby corn, etc.
Garnish options: green onion, furikake, sriracha, sesame seeds, togarashi, soft-boiled egg*
*I left out the soft boiled egg to make this a true vegan dish, but if you do not follow a strict vegan diet, you can add 1 egg to boiling water and boil for 8 minutes, then let it sit in an ice bath for 1 minute. Cut in half lengthwise and add to the ramen.
Directions:
For the Vegan Miso Ramen:
Heat a large pot over medium high heat and add the avocado and sesame oil.
Add in the onion, garlic, and ginger, and toast for 3-4 minutes or until well charred on one side.
Add in dried mushrooms, dried seaweed, broth, and water and bring to a boil.
Cover, reduce to a simmer and cook for at least 15 minutes (30 if you have time).
Strain out all the aromatics from the broth and return to a boil.
In a small bowl, combine the miso, tahini, and chili garlic paste.
Ladle a spoonful or two of broth into the bowl with the miso and whisk. Once boiling, whisk the miso mixture into the broth. Simmer for 5 minutes. Taste and adjust seasonings.
Cook your ramen noodles separately according to package instructions.
I then sautƩed the mushrooms and bok choy in a little sesame oil for more flavor, but you can also cook them in the broth.
Add your noodles to serving bowls and top with the broth and desired toppings. Enjoy!
