Easy Vegan Miso Ramen in 25 Minutes!
Miso ramen traditionally has Japanese pork char-siew in them. Here’s how you can achieve the same flavors in under 25 minutes, meat free!
Make this Vegan Miso Ramen in 25 Minutes!
Miso ramen traditionally has Japanese pork char-siew in them. Here’s how you can achieve the same flavors in under 25 minutes, meat free! Try out Chef Anh’s recipe packed with umami goodness.
Ingredients for Miso broth:
1 tbsp sesame oil
3 stalks spring onions (white parts)
1 thumb-sized ginger
3 cloves garlic
1 liter water
250 ml plant milk
4-6 dried shiitake mushroom
1 tbsp gochujang
1 tbsp sesame paste (or tahini)
2 tbsp soy sauce
1 ½ tbsp white miso paste
Ingredients for ramen toppings:
1-2 servings of instant ramen noodles
4 baby bok choy
100 g corn
200g soft tofu
Ingredients for garnish:
Scallions (green part)
Sesame seeds
Meal prep:
Rehydrate dried shiitake mushrooms in hot water for 15 minutes.
Ramen broth:
Chop green onion and separate white and green parts. Thinly slice garlic and ginger.
In a pot, add sesame oil then white parts of green onion, garlic and ginger. Fry until fragrant.
Add sesame paste, gochujang and soy sauce. Mix into a paste.
Add rehydrated mushrooms and water. Bring to a soft boil.
Add plant milk, mix well and bring to a low simmer.
Ramen toppings:
Wash bok choy and cut in half.
Cut tofu into small cubes.
Add bok choy, corn, and noodles to the pot. Cook for 5 minutes.
Add tofu cubes and cook for 2 more minutes.
Turn off heat. and add miso paste through a sieve into the pot.
Season broth to taste.
Serve ramen and toppings in a bowl.
Serving:
Top with sesame seeds and green onions.
Serves 2 people.
Notes from the Chef:
Feel free to throw in other toppings: spinach, edamame, nori seaweed, tempeh, beancurd skin.
Link to original recipe:
Link to video tutorial:
https://www.youtube.com/watch?v=JYzo7DZLHsw&ab_channel=VeggieAnh