Vegan Peanut Miso Ramen
This Vegan Peanut Miso Ramen is a creamy bowl of noodles that is packed full of flavour. Get the recipe below.
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Instant ramen
I’m not afraid to admit that I love packets of instant ramen. With the soup stock and toppings already included in the packet they are such a quick and easy meal. You can also pad them out with your own additions.
But, after discovering you can buy the noodles without the stock and toppings I’ve found a love of creating my own ramen recipes from scratch.
Using plain instant noodles is still a really quick and easy meal to make but much healthier than using the soup stock and toppings provided which often contain a lot of salt and sugar.
You will be able to find plain instant noodles from your local Asian supermarket. Mine come in a bright yellow packet.
Ramen soup stock
Without the packet of soup stock that ordinarily comes with instant ramen, you need to make it yourself. For this Vegan Peanut and Miso Ramen recipe you’re going to need the following ingredients:
- Sesame oil
- Garlic
- Ginger
- Peanut butter
- Miso paste
- Coconut milk
- Soy sauce
The result is a creamy, nutty, salty broth to enjoy alongside your noodles and veggies.
Making the broth is easy. You simply fry minced garlic and ginger in a little sesame oil. Then add the peanut butter and miso paste followed by the coconut milk and soy sauce.
Once you have a creamy broth you add the veggies and noodles. If the broth doesn’t quite cover the noodles then just top it up with a little water. As you bring the broth to a simmer the veggies will cook and the instant noodles will soften. It doesn’t take much longer than 5 minutes!
Veggies and toppings
One of the benefits of making ramen from scratch is that you can add fresh veggies and other toppings to the dish as opposed to the dried vegetables you get in the instant ramen packets.
I like to keep things simple with this recipe by just adding pak choi and sweetcorn. The pak choi wilts quickly and it doesn’t take long for the sweetcorn to heat up in the broth so you have a complete dish in no time at all!
To top off the ramen I add:
- Sliced spring onions
- Coriander
- Chilli oil
- Sesame seeds
You choose how much chilli oil you add depending on your spice tolerance. Once you’ve sprinkled over these additions your ramen is ready to eat!
The recipe
Vegan Peanut Miso Ramen
Ingredients
- 1 tbsp sesame oil
- 2 clove garlic minced
- 1.5 inch root ginger minced
- 1 tbsp peanut butter smooth
- 1 tsp miso paste
- 400 ml coconut milk
- 1 tbsp soy sauce
- 198 g sweetcorn tinned
- 1 pak choi
- 110 g plain instant noodles
- 2 spring onions sliced
- 1 tbsp coriander leaves only
- 1 tsp black sesame seeds
- 1 tbsp chilli oil optional
Instructions
- Heat the oil in a saucepan then add the minced garlic and ginger. Cook on a medium heat to release the aromas.
- Next add the peanut butter and miso paste and stir to combine with the garlic and ginger.
- Pour over the coconut milk and soy sauce and stir until smooth and creamy. Add water if you'd like the broth thinner.
- Add the sweetcorn and pak choi to the saucepan and slowly bring the broth up to a simmer.
- Once the broth is simmering, add the instant noodles.
- Cook for 5-8 minutes or until the vegetables and noodles are cooked through.
- To serve, divide the noodles and broth between two bowls.
- Top with the spring onions, coriander, sesame seeds and chilli oil (if using).
Nutrition
More noodle recipes
If you’re looking for more noodle recipes, why not try one of these below.
Enjoy!