Vegan Miso Ramen Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • 8 ounces shiitake mushrooms, stemmed and quartered
  • pinch of salt
  • 3 medium garlic cloves, minced
  • 1-inch knob ginger, peeled and minced
  • 1/2 teaspoon chili flakes
  • 3 scallions, chopped
  • 2 tablespoons Asian sesame paste or tahini
  • 1 tablespoon soy sauce
  • 3 cups vegetable broth
  • 1 cup unsweetened non-dairy milk
  • 4 baby bok choy bulbs, halved lengthwise
  • 1 pound ramen noodles
  • 1 tablespoon toasted sesame oil
  • 1 1/2 cups frozen corn
  • 2 tablespoons white miso
  • 2 tablespoons toasted sesame seeds
Directions
  1. Heat a splash of cooking oil in a medium-sized, heavy-bottomed pot over medium heat. Add the shiitakes with a pinch of salt and cook until lightly brown, about 8 minutes.
  2. Add the garlic, ginger, chili flakes, and ⅓ of the scallions to the pot, and cook for about a minute.
  3. Add the sesame paste and soy sauce, and stir to combine with the vegetables. Then add the broth and milk, and whisk to dissolve the paste. Cover the pot and bring to a simmer (being careful not to let the broth boil too rapidly). Reduce the heat to low and simmer gently for 10 minutes.
  4. Meanwhile, bring a separate pot of water to a boil.
  5. Place the bok choy in the boiling water and simmer for 1 minute. Immediately pull it out with tongs, transfer to a strainer, and run under cold water to cool completely.
  6. Add the noodles to the same pot of boiling water and cook according to package directions. Then drain and toss with the sesame oil. Set aside.
  7. Heat a splash of cooking oil in a small skillet over medium heat. Add the corn and cook until warmed through, about 2 minutes.
  8. When the broth is ready, turn the heat off and ladle a bit into a small bowl. Add the miso and whisk to dissolve. Then add the mixture to the pot. Taste and adjust the seasonings if needed.
  9. To serve, divide the noodles among 4 bowls, followed by the broth. Top each bowl with the bok choy, corn, sesame seeds, and the remaining scallions.