Vegan Miso Ramen, Quick 10 Minute Recipe
A quick and comforting vegan miso ramen ready in just 10 minutes.
Servings: 2
Calories: 694kcal
Equipment
- Large pot for boiling the noodles
- Medium saucepan for the broth for the broth
- Whisk to fully dissolve the miso and seasonings
- Sharp knife and chopping board for preparing toppings
- ladle for serving the broth
- 2 Deep ramen bowls
Ingredients
Noodles
- 200 g dry ramen noodles or vacuum packed/frozen ramen noodles (you'll need double your dry quantity)
Soup
- 1 L vegan dashi homemade or 500ml water + 1 teaspoon kombu dashi powder per person
- ½ teaspoon celery salt
- ½ teaspoon ground ginger
- 1 teaspoon vegetable stock powder
- 1 tablespoon miso paste
- 1½ teaspoons sugar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
Toppings
- 200 g 200 g silken tofu
- 2 spring onions
- 2 handfulls watercress
- 2 teaspoon La-yu chili oil or to taste
Instructions
- Bring a large pot with about 2 liters (8 cups) of water to a rolling boil for the noodles.
- While the water heats, prepare the toppings. Slice the spring onions into thin rounds. Roughly chop the watercress. Carefully remove the silken tofu from its packaging, pat dry, and slice into ½-inch (1–1.5 cm) thick pieces.
- In a medium saucepan, add 4 cups (1 liter) of water over high heat. Add the kombu dashi powder if using, celery salt, ground ginger, vegetable stock powder, miso paste, sugar, soy sauce, and toasted sesame oil. Whisk until fully dissolved. Bring to a gentle simmer, then reduce heat and keep warm. Do not boil.
- Cook the ramen noodles according to package instructions until just al dente. Drain immediately and divide between two bowls.
- Stir the broth, then ladle evenly over the noodles. Top with sliced tofu, spring onions, watercress, and a drizzle of la-yu chili oil. Serve immediately.
Video
Notes
Noodles:
Use traditional wheat ramen noodles if possible, either fresh or dried. Fresh noodles give the best texture, but good-quality dried ramen works perfectly for this quick version. Avoid instant ramen packets with seasoning sachets. Miso choice:
White miso creates a lighter, slightly sweeter broth. Red miso gives a deeper, saltier flavor. Taste and adjust soy sauce as needed. Do not boil the broth:
Once the miso is added, keep the broth at a gentle simmer. Boiling can dull the flavor. Salt adjustment:
Miso and soy sauce vary in saltiness. Always taste the broth before serving and adjust if needed. Serve immediately:
Ramen noodles continue to soften in hot broth. Assemble and serve straight away for the best texture.
Use traditional wheat ramen noodles if possible, either fresh or dried. Fresh noodles give the best texture, but good-quality dried ramen works perfectly for this quick version. Avoid instant ramen packets with seasoning sachets. Miso choice:
White miso creates a lighter, slightly sweeter broth. Red miso gives a deeper, saltier flavor. Taste and adjust soy sauce as needed. Do not boil the broth:
Once the miso is added, keep the broth at a gentle simmer. Boiling can dull the flavor. Salt adjustment:
Miso and soy sauce vary in saltiness. Always taste the broth before serving and adjust if needed. Serve immediately:
Ramen noodles continue to soften in hot broth. Assemble and serve straight away for the best texture.
Nutrition
Calories: 694kcal | Carbohydrates: 75g | Protein: 28g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Sodium: 5406mg | Potassium: 909mg | Fiber: 3g | Sugar: 7g | Vitamin A: 701IU | Vitamin C: 10mg | Calcium: 243mg | Iron: 7mg
