Comforting Vegan Miso Ramen Ready in Just 25 Minutes

This Vegan Miso Ramen is a comforting, nutrient-packed dish ready in just 25 minutes, perfect for a quick and healthy meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 bowls

Course: Soup

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons sesame oil Can substitute with vegetable oil if needed.
4 cups water Using vegetable broth can intensify the flavor.
1 cup plant milk Almond, soy, or oat milk are good alternatives; avoid sweetened varieties.
½ cup dried shiitake mushrooms Fresh shiitake can be used in a higher quantity due to less concentrated flavor.
1 tablespoon gochujang Can be omitted for less spice; adjust to taste.
2 tablespoons soy sauce Tamari can be used for a gluten-free option.
3 tablespoons white miso paste Red miso can be used, but taste may vary slightly.
3 cloves garlic Garlic paste can be used as an alternative.
1 tablespoon grated ginger Fresh ginger is preferred; ground ginger can be a substitute but in a lesser quantity.

For the Noodles and Veggies

2 servings instant ramen noodles Any quick-cooking ramen noodles can be substituted.
2 cups baby bok choy Swiss chard or spinach can be used as alternatives.
1 cup corn Frozen or fresh corn works similarly.

For the Protein and Garnish

1 cup cubed soft tofu Firm tofu can be used for more texture.
3 scallions scallions Green onions can also be used.
sesame seeds Enhance visual appeal and add a nutty flavor.

Equipment

large pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of sesame oil over medium heat. Add the white parts of 3 chopped scallions, 3 cloves of minced garlic, and 1 tablespoon of grated ginger. Sauté for about 2 minutes or until fragrant.
Pour in 4 cups of water and 1 cup of plant milk, then add ½ cup of dried shiitake mushrooms. Bring to a low simmer for around 5 minutes.
Stir in 1 tablespoon of gochujang, 2 tablespoons of soy sauce, and 3 tablespoons of white miso paste. Mix well and let simmer for 3 minutes.
Add 2 cups of baby bok choy and 1 cup of corn, followed by 2 servings of instant ramen noodles. Cook for about 5 minutes.
Gently fold in 1 cup of cubed soft tofu and let it heat through for an additional 2 minutes.
Ladle the soup into bowls, garnishing with the green parts of the scallions and a sprinkle of sesame seeds. Serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gSodium: 890mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Store leftover broth without noodles in an airtight container for up to 3 days. Reheat gently before adding fresh noodles to avoid mushiness.

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