Spicy Miso Ramen Vegan (Printable Version)
# What You'll Need:
→ Soup Base
01 -
1 tbsp sesame oil
02 -
1 tsp minced or grated ginger
03 -
2 cloves garlic, minced
04 -
2 scallions, chopped (white and green parts separated)
05 -
1 1/2 tbsp white miso paste
06 -
1 tbsp plain peanut butter or Asian sesame paste
07 -
1/2 to 1 tbsp doubanjiang or other chili sauce/paste
08 -
2 cups vegetable broth or water
09 -
1 cup soy milk or other plant-based milk
10 -
1 tbsp layu (Japanese chili oil) or other chili oil
11 -
2 dried shiitake mushrooms
12 -
1 tbsp soy sauce
13 -
Salt to taste
→ Noodles and Toppings
14 -
1 head bok choy
15 -
1 instant ramen brick
16 -
1/2 cup corn kernels
17 -
Chopped scallions (green part)
18 -
Sesame seeds (mix of black and toasted)
19 -
Layu (Japanese chili oil) to finish
20 -
Roasted nori sheets
# Step-by-Step Directions:
01 -
Heat a medium sized pot over medium high heat. Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 minutes.
02 -
Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they're well combined.
03 -
While stirring, add in the stock/water and soy milk. Keep stirring over medium heat until the paste is fully dissolved. Add in the chili oil and dried mushrooms.
04 -
Cover the pot and bring to a boil over medium high heat for about 5 minutes. Once boiling, reduce heat and simmer. Taste the soup and season with soy sauce and salt if needed.
05 -
Remove the rehydrated shiitake mushrooms from the broth and slice into thin strips.
06 -
Add your choice of vegetables to the simmering broth. For bok choy, simply slice the head in half and add to the soup until almost tender.
07 -
When the vegetables are almost cooked to your liking, add the instant ramen brick. Turn off the heat if your noodles cook very quickly, or allow to cook until chewy before turning off heat.
08 -
Add corn kernels, remaining chopped scallions, and sesame seeds. For extra heat, add more chili oil if desired. Serve with roasted nori sheets on the side.
# Helpful Notes:
01 -
If using water instead of vegetable broth, add 1 vegetable cube or bouillon for flavor.
02 -
Korean gochujang can be substituted for doubanjiang if unavailable.
03 -
Serve immediately while hot for best flavor and texture.