Vegan Miso Ramen
Yield:
2 serving
Cook Time:
30 minutes
Total Time:
30 minutes
Ingredients
- 2 packets Noodles*
- 1/4 cup Frozen corn
- 1 cup Crimini mushrooms
- 1 cup Napa cabbage or Bok Choy
- 1 Tbsp Sesame seeds
- (optional) Wakame or seaweed flakes
- (optional) Kimchi
Soup
- 4 cups Water
- 10 g Dried kelp or mushrooms
- 4 tsp Miso**
- 2 Tbsp Shio Koji***
- 2/3 cup Soy milk or nut milk
- Black pepper
- Garlic granules
- (optional) 2 tsp All-Purpose Gochujang Sauce
Instructions
- Add dried kelp or mushrooms to a pot of water and bring it to a boil.
- Boil water (not listed in the list) in a separate pot for noodles.
- Chop vegetables and mushrooms to a bite size.
- When water starts boiling, remove the kelp or mushrooms and add vegetables.
- Cook noodles according to the package instruction.
- When vegetables are cooked, add Miso, Shio Koji, your choice of milk and garlic granules and cook for 1 more minute until everything is well incorporated.
- Garnish with black pepper and sesame seeds.
Notes
* We used brown rice noodle, but you can use regular egg noodles (if you are not vegan), or other types of noodles.
** In this recipe, we used 2 different types of Miso in 1:1 ratio. You can also use our Ginger Miso, Leek Miso, or Jalapeno Miso.
*** Shio Koji is a Japanese fermented condiment you can find in Fujiya (if you live in Victoria). If you don't have it, you can use 1 Tbsp of soy sauce instead.
