Easy Vegan Miso Ramen with a rich, delicious and umami broth. This recipe is really convenient that you can add as many variation of toppings as you like.
Noodles and Toppings (Topping can be adjust based on your preference)
2portionramen noodles
2headbok choy
1cupcorn kernels
green part of chopped scallions from the broth ingredients
appropriate amount ofsesame seeds
more chili oil
appropriate amount ofNori sheets
fried tofu
Instructions
Add sesame oil in a pot and turn on medium heat. Once hot, add in garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.
Lower the heat to medium. Add miso paste, sesame paste/peanut butter, and doubanjiang or other chili paste. Mix well.
Add in vegetable stock/water (and vegetable cube/bouillon/other seasoning, if using water only) and plant-based milk.
Stir over medium heat until the paste are diluted. Add chili oil and dried shiitake mushrooms. Cover the pot and leave the broth to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.
Taste the soup and season with soy sauce and salt, to taste, if needed.
Remove the mushrooms from the broth and slice into thin strips.
Slice bok choy head into half and cook it down in the broth. You can also add more veggies here.
Cook your ramen noodles with boiled water, drain it well. Arrange the ramen in a serving bowl.
When the bok choy or veggies is cooked as the level you like, then remove it from the broth with tongs. Arrange the bhok coy, sliced shiitake mushrooms, fried tofu and green part of chopped scallions along with the sesame seeds on top of the ramen noodles in the bowl
Add more chili oil, if you’d like, also arrange the nori on top.
Pour the miso broth in the bowl. And your vegan miso ramen is ready to serve!