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Vegan Creamy Miso Ramen

An easy 30-min recipe for quick weekday meals.
Cook Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Fusion, Japanese
Keyword: japanese, miso, ramen, vegan
Servings: 1
Author: ramyaramesh3007

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

  1. Instead of water, you can use more oat milk or soy milk for a extra creamy broth. 
  2. 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.