Vegan Spicy Miso Ramen

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This Vegan Spicy Miso Ramen is rich, comforting, and easy to make. A flavourful plant-based ramen recipe with bold umami and customisable heat.

Prep Time10

Cook Time20

Course: Dinner

Cuisine: Japanese

Diet: Vegan, Vegetarian

Keyword: chilli oil, chilli paste, chinese cabbage, coriander, garlic, ginger, lime, mushrooms, red miso, sesame oil, sesame seeds, silken tofu, soy sauce, spring onions, vegetable stock

Servings: people

Calories: 740.33kcal

Equipment

1 knife
1 chopping board
1 large saucepan
1 medium saucepan
1 spatula or wooden spoon
1 ladle

Ingredients

For the spicy miso broth

1 tablespoon sesame oil
3 spring onions thinly sliced
4 cloves garlic minced
1 tablespoon root ginger grated
3 tablespoons red miso paste
2 tablespoons chili paste e.g. sambal oelek or gochujang
1 tablespoon soy sauce
1 litre vegetable broth

For the ramen

120 g ramen noodles
150 g mushrooms e.g. oyster mushrooms
½ Chinese cabbage
350 g silken tofu cut into cubes

For the garnish

1 spring onion
2 tablespoons sesame seeds
2 tablespoons chilli oil
1 bunch coriander leaves only

Instructions

Heat the sesame oil over a medium heat and saute the onions with the garlic and ginger for 2 - 3 minutes
Lower the heat and add the miso paste, chilli paste and soy sauce.
Add the stock and stir while bringing to a simmer.
Add the mushrooms and simmer for 8 - 10 minutes.
In the meantime cook the noodles according to the instructions (usually 5 minutes).
Add the cabbage and silken tofu to the broth and cook for 1 - 2 minutes until the cabbage has just wilten and the silken tofu has warmed through.
Divide the noodles between bowls and ladle over the broth.
Top with the vegetables, tofu and garnish and serve.

Nutrition