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Vegan Peanut Miso Ramen
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Vegan Peanut Miso Ramen

This Vegan Peanut Miso Ramen is a creamy bowl of noodles that is packed full of flavour, made with instant noodles.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, lunch
Cuisine: Japanese
Diet: Vegan, Vegetarian
Keyword: black sesame seeds, chilli oil, coconut milk, coriander, miso, peanut butter, soy sauce, spring onions, sweetcorn
Servings: 2 people
Calories: 966.95kcal

Ingredients

  • 1 tablespoon sesame oil
  • 2 clove garlic minced
  • 1.5 inch root ginger minced
  • 1 tablespoon peanut butter smooth
  • 1 teaspoon miso paste
  • 400 ml coconut milk
  • 1 tablespoon soy sauce
  • 198 g sweetcorn tinned
  • 1 pak choi
  • 110 g plain instant noodles
  • 2 spring onions sliced
  • 1 tablespoon coriander leaves only
  • 1 teaspoon black sesame seeds
  • 1 tablespoon 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

Calories: 966.95kcal | Carbohydrates: 76.27g | Protein: 23.11g | Fat: 70.53g | Saturated Fat: 43.49g | Polyunsaturated Fat: 7.22g | Monounsaturated Fat: 15.92g | Sodium: 2071.04mg | Potassium: 1936.21mg | Fiber: 9.06g | Sugar: 11.9g | Vitamin A: 19168.67IU | Vitamin C: 200.03mg | Calcium: 526.61mg | Iron: 13.19mg