Easy Vegan Miso Ramen in 25 Minutes!

Make this Vegan Miso Ramen in 25 Minutes!

Miso ramen traditionally has Japanese pork char-siew in them. Here’s how you can achieve the same flavors in under 25 minutes, meat free! Try out Chef Anh’s recipe packed with umami goodness.

Ingredients for Miso broth:

• 1 tbsp sesame oil

• 3 stalks spring onions (white parts)

• 1 thumb-sized ginger

• 3 cloves garlic

• 1 liter water

• 250 ml plant milk

• 4-6 dried shiitake mushroom

• 1 tbsp gochujang

• 1 tbsp sesame paste (or tahini)

• 2 tbsp soy sauce

• 1 ½ tbsp white miso paste

Ingredients for ramen toppings:

• 1-2 servings of instant ramen noodles

• 4 baby bok choy

• 100 g corn

• 200g soft tofu

Ingredients for garnish:

• Scallions (green part)

• Sesame seeds

Meal prep:

1. Rehydrate dried shiitake mushrooms in hot water for 15 minutes.

Ramen broth:

1. Chop green onion and separate white and green parts. Thinly slice garlic and ginger.

2. In a pot, add sesame oil then white parts of green onion, garlic and ginger. Fry until fragrant.

3. Add sesame paste, gochujang and soy sauce. Mix into a paste.

4. Add rehydrated mushrooms and water. Bring to a soft boil.

5. Add plant milk, mix well and bring to a low simmer.

Ramen toppings:

1. Wash bok choy and cut in half. 

2. Cut tofu into small cubes.

3. Add bok choy, corn, and noodles to the pot. Cook for 5 minutes.

4. Add tofu cubes and cook for 2 more minutes. 

5. Turn off heat. and add miso paste through a sieve into the pot. 

6. Season broth to taste.