Ingredients
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For the Broth:
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4 cups vegetable broth
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2 tablespoons white miso paste
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2 tablespoons soy sauce (or tamari for gluten-free)
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2 cloves garlic, minced
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1 thumb-sized piece of ginger, grated
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1 tablespoon sesame oil
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For the Ramen:
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8 oz (225g) ramen noodles (choose gluten-free if needed)
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1 cup sliced mushrooms (shiitake, button, or your choice)
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1 cup sliced bok choy or baby spinach
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1/2 cup sliced green onions
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1/2 cup tofu cubes (optional)
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1 Nori seaweed sheets (for garnish)
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1 Sesame seeds (for garnish)
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1 Sriracha sauce (optional, for spice)
Directions
Customize your ramen by adding your favorite vegetables and protein sources. Adjust the level of spice to your liking with more or less sriracha sauce.
Steps
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1
Done
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In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant. |
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2
Done
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Add the vegetable broth to the pot and bring it to a simmer. |
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3
Done
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In a small bowl, whisk together the white miso paste and soy sauce until smooth. Slowly add this mixture to the simmering broth, stirring well to combine. Let it simmer for an additional 5-7 minutes, allowing the flavors to meld. |
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4
Done
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While the broth simmers, cook the ramen noodles according to the package instructions. Drain and set aside. |
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5
Done
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In a separate pan, sauté the sliced mushrooms until they're tender and slightly browned, about 5 minutes. |
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6
Done
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To assemble the ramen bowls, divide the cooked ramen noodles among serving bowls. |
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7
Done
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Ladle the hot miso broth over the noodles. |
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8
Done
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Add sautéed mushrooms, sliced bok choy or baby spinach, green onions, and tofu cubes (if using) to each bowl. |
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9
Done
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Garnish with torn nori seaweed sheets and a sprinkle of sesame seeds. |
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10
Done
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If you like it spicy, drizzle some sriracha sauce on top. |
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11
Done
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Serve your vegan Miso Ramen Bowls immediately and enjoy the taste of Japan! |
