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Vegan miso ramen


Ramen noodles are traditional Japanese traditional cuisine, you can meet them for both lunch and dinner. This soup will never stop bored you because it has thousands of variations, it's up to you to use any topping. Just add the roasted tofu or tempeh drizzle with the spicy sauce and sprinkle with chopped coriander.
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Ramen noodles are traditional Japanese traditional cuisine, you can meet them for both lunch and dinner. This soup will never stop bored you because it has thousands of variations, it\'s up to you to ...

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Cook time30 minYield4 serving


Ingredients

  • 1 bal of Japanese shoulder noodles
  • 3 tablespoons miso paste
  • 800 ml of water
  • 4 dried shiitake mushrooms soaked and sliced
  • 1 tablespoon Japanese seaweed Arame
  • 1 tablespoon sesame oil
  • 1 clove of garlic
  • 2 pan choi or green vegetables - cut into pieces
  • 1 spring onion - finely sliced
  • 1 tablespoon Umami chili paste or Umami ginger paste
  • 1 teaspoon roasted sesame oil

Cooking guidelines

Soak 1 tablespoon of arame according to the instructions on the package. In a separate bowl, soak the shiitake according to the instructions on the package and set aside.

Bring 800 ml of water to a boil in a pot, in which you boil the shoulder noodles according to the instructions on the package. Strain the arama and shiitake, cut the shiitake into thin slices. (Keep water from shiitake).

Heat sesame oil with garlic in a pan, add arama and chopped shiitake mushrooms and fry for 1 minute. Then add choi and pour hot water and the remaining water from the shitake mushrooms over it and cook until everything is soft. Finally, season the soup with Umami chili or ginger paste and mix in the miso paste.

Serve by placing the noodles on the bottom of a deep dish, pour over the cooked vegetables, spring onions and the rest of the soup.


  • Chef: Adela
  • Published:

Category: Vegetarian

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