ramyaramesh3007This one-pot creamy miso ramen can be made in LESS THAN 30 MINUTES! The perfect weekday dinner when you’re wiped out.
I’m sure most of you have tried some rendition of miso ramen before – Miso is fermented soy beans and it’s an incredibly versatile ingredient that can be used to flavour many dishes. Miso ramen soup is flavoured with miso, resulting in a thick soup with a rich umami flavour.
Some fun facts about miso – this fermented umami bomb was thought to have originated in ancient China. From here, it was likely that it travelled Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century.
Isn’t Miso Ramen NOT vegan?
The traditional version of miso ramen would consist of a rich pork and chicken broth with chashu (tender pork slices) and a soft boiled egg. But! It can be easily veganized, retaining the same umami flavour and preserving the creaminess of it all.
The toppings really make or break some miso ramen dishes I’ve tried – here, I have added some sautéed sliced fresh shitake mushrooms (you can use dried too), charred corn, spring onions and vegan gyozas. I topped it off with some chili flavoured sesame oil and toasted sesame seeds. You can also substitute the vegan gyozas with pan fried Popcorn Tofu Bites.
Regular ramen noodles contain egg so make sure to look out for ramen noodles made from wheat flour. For that ‘eggy’ taste, you can add 1/2 tsp baking soda when boiling the ramen. Game changing!
Gluten Free Options
This recipe can also easily be made gluten free by substituting regular ramen noodles with brown rice ramen for similar taste. You also have to use gluten free soy sauce. I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.
Please also ensure you choose GLUTEN FREE MISO PASTE. I used Red Miso for this recipe. If you cannot find gluten-free oat milk, soy or cashew milks are great substitutes.
The spice level is customizable as well. This recipe is not spicy but if you want to add some heat to it, top off with some spicy chili oil or add more hot bean paste. This recipe is also garlic free and only uses the green tips of the spring onion, making it more friendly to my sensitive gut friends.
Vegan Creamy Miso Ramen
Equipment
- 1 Small Pot
Ingredients
Creamy Miso Ramen
- 1 block instant ramen
- 1 tbsp sesame paste (sub tahini)
- 1/2 tbsp low-sodium miso paste
- 2 tsp light soy sauce
- 1 tsp hot bean paste
- 1 tsp ginger paste
- 1 tsp mirin
- 1 tbsp sesame oil
- 1 cup oat milk
- 1 cup water
- dried kombu (handful)
Garnish
- 1 tsp chilli oil
- spring onions (handful)
- 2 tsp toasted sesame seeds
Toppings of your choice
- 3 Vegan Dumplings
- 2 tbsp Spring Onions (chopped)
- 1/2 cup Charred Corn
- 1/2 cup Sauteed Shitake Mushrooms
Instructions
- Add the Kombu to 1 cup of water and let it boil for 5 minutes. Soak for 10 minutes.
- Heat sesame oil in a pot or a pan. Add ginger paste and fry until fragrant.
- Add the kombu water, followed by sesame paste, hot bean paste and soy sauce. Whisk together until fully combined.
- Let the broth simmer for 5 minutes on low heat. Add oat milk.
- Meanwhile, dilute miso paste with some water. Filter it directly using a sieve into the steaming broth. Give it a good mix.
- Simmer on low for 10 minutes. Meanwhile, prepare the instant ramen according to package ingredients. Drain and rinse with cold water to ensure the noodles don't stick to each other.
- Place the noodles in a bowl. Add the hot broth to the noodles, followed by the toppings you desire. Serve immediately!
Notes
- Instead of water, you can use more oat milk or soy milk for a extra creamy broth.
- To make this gluten free, swap out ramen noodles with brown rice ramen or rice noodles. You also have to make sure your miso is certified gluten free. Swap out soy sauce for tamari.