✨ What Makes It Unique:
- Creamy coconut miso broth
- Layers of umami from mushrooms and soy sauce
- Spicy chili oil drizzle
- Nourishing, satisfying, and restaurant-quality at home
🛒 Ingredients (Serves 2)
Broth Base:
- 1 tbsp sesame oil
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, sliced
- 2 cups shiitake mushrooms (fresh or rehydrated dried), sliced
- 1 tbsp soy sauce or tamari
- 2 tbsp white or yellow miso paste
- 1 tbsp nutritional yeast (optional, for extra depth)
- 1 can (400ml) full-fat coconut milk
- 2 cups vegetable broth
Ramen & Toppings:
- 200g ramen noodles (check label to ensure they’re egg-free)
- 1 cup baby bok choy, halved
- ½ block firm tofu, cubed
- Green onions, sliced
- Chili oil (store-bought or homemade)
- Toasted sesame seeds
🍳 Instructions
🍜 Creamy Miso Mushroom Ramen (Vegan)
Prepare the Broth:
In a pot, sauté sliced mushrooms with garlic and ginger. Add vegetable broth and a couple of tablespoons of miso paste. Simmer for 10–15 minutes for a rich, umami flavor.
Cook the Noodles:
Prepare ramen noodles according to package instructions. Drain and set aside.
Assemble the Ramen:
Place noodles in bowls and pour the hot miso mushroom broth over them. Add toppings like bok choy, sliced green onions, nori strips, or sesame seeds.
Optional Creamy Twist:
Stir in a splash of coconut milk for extra creaminess.
Serve:
Enjoy hot, garnished with fresh herbs and chili flakes if you like a bit of heat.
💡 Optional Add-ons:
- Corn kernels, bamboo shoots, or sautéed spinach
- Swap tofu for tempeh or marinated mushrooms
- A squeeze of lime or a spoon of miso butter for extra richness
