This Vegan Ramen with Miso Broth is a flavorful, healthy dinner idea that’s perfect for any season. Featuring a savory miso base, hearty noodles, and a vibrant mix of vegetables and tofu, it’s both satisfying and nutrient-packed. Quick to prepare and endlessly customizable, it’s a go-to recipe for plant-based food lovers.
Recipe Tips and Tricks:
- Miso Variations: Use white miso for a mild flavor or red miso for a more robust taste.
- Noodle Tips: Opt for fresh ramen noodles or any egg-free noodle.
- Don’t Boil Miso: Always add miso at the end to preserve its probiotics and flavor.
- Season as You Go: Taste test and adjust seasoning gradually for balance.
- Toppings Matter: Garnish with fresh herbs, chili oil, or sesame seeds for added flavor.
Why You’ll Love This Recipe:
This Vegan Ramen with Miso Broth is more than just a meal—it’s an experience. The rich and umami-filled broth is complemented by tender noodles, crisp vegetables, and protein-packed tofu. It’s quick, customizable, and perfect for any occasion, whether you’re seeking a cozy bowl of comfort or a nourishing meal to impress guests.
Vegan Ramen with Miso Broth
A comforting and nourishing vegan ramen packed with miso-rich broth, fresh veggies, tofu, and umami flavors for a healthy dinner.
Ingredients
- 8 cups vegetable broth
- 2 tablespoons miso paste
- 1 sheet kombu (optional)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cups sliced mushrooms (shiitake or cremini)
- 2 heads bok choy, halved
- 1 cup shredded carrots
- 1 block firm tofu, cubed
- 4 servings ramen noodles
- Toppings: green onions, sesame seeds, chili oil, nori strips
Instructions
- Prepare the Broth: In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant, about 2 minutes. Pour in vegetable broth, soy sauce, and kombu (if using). Simmer for 10 minutes to let the flavors meld.
- Cook the Noodles: While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.
- Add Vegetables and Tofu: Remove kombu from the broth. Add mushrooms, bok choy, and carrots, cooking for 5 minutes or until tender. Stir in tofu.
- Incorporate Miso Paste: Turn off the heat and dissolve the miso paste in a small bowl with a ladle of hot broth before adding it back to the pot. Stir gently.
- Assemble and Serve: Divide the cooked noodles into bowls. Ladle the hot miso broth over the noodles. Top with green onions, sesame seeds, chili oil, and nori strips for garnish.
Notes
- Adjust the broth’s saltiness by adding more or less soy sauce.
- For a heartier meal, add corn, bamboo shoots, or bean sprouts as toppings.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 675Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 20gCholesterol 0mgSodium 3564mgCarbohydrates 73gFiber 9gSugar 9gProtein 29g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes:
- Miso Paste: A fermented soybean paste, miso is the key to the broth’s rich umami flavor.
- Ramen Noodles: Look for fresh or dried ramen noodles without eggs for a vegan option.
- Tofu: Firm tofu works best as it holds its shape and absorbs the broth’s flavors.
- Vegetables: Use fresh produce like bok choy, mushrooms, carrots, and green onions for vibrant texture and nutrition.
- Broth Base: A mix of vegetable broth and kombu (dried seaweed) creates a depth of flavor reminiscent of traditional ramen.
Variations and Substitutions:
- Gluten-Free: Swap ramen noodles with rice noodles or zoodles for a gluten-free option.
- Spicy Ramen: Add chili paste, sriracha, or chili oil for heat.
- Proteins: Replace tofu with tempeh, edamame, or seitan for variety.
- Broth Flavor: Enhance the broth with a splash of coconut milk for creaminess or extra soy sauce for saltiness.
- Seasonal Veggies: Incorporate vegetables like zucchini, spinach, or corn depending on what’s in season.
Storage Options:
- Refrigerator: Store leftover ramen (without the noodles) in an airtight container for up to 3 days. Keep the noodles separate to avoid sogginess.
- Freezer: Freeze the broth for up to 2 months. Thaw and reheat before adding fresh veggies and noodles.
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