Description
A comforting and flavorful vegetarian miso ramen recipe featuring a miso-infused vegetable broth, tender ramen noodles, and customizable toppings. This quick and easy dish combines white and red miso pastes with toasted sesame oil for depth of flavor, perfect for a cozy meal in just 15 minutes.
Ingredients
Scale
Broth
- 2 cups vegetable stock
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 teaspoon rice vinegar
- 1 tablespoon white miso paste
- 1/2 tablespoon red miso paste
Noodles
- 1 bundle of ramen noodles
Finishing Touches
- 2 teaspoons toasted sesame oil
- Optional toppings: chopped green onion, sesame seeds, shiitake mushrooms, menma (bamboo shoots), corn
Instructions
- Prepare the broth: Add the vegetable stock into a small pot and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and mix in the sugar, salt, rice vinegar, white miso paste, and red miso paste. Stir thoroughly until the miso pastes are fully dissolved and the flavors are combined, then remove the pot from heat.
- Cook the noodles: While the broth simmers, bring a separate pot of water to a boil over high heat. Add the ramen noodles and cook according to the package instructions—typically around 3 to 4 minutes until al dente. Drain the noodles once cooked.
- Assemble the ramen: Place the cooked noodles into a large serving bowl. Pour the hot miso broth over the noodles, then drizzle the toasted sesame oil on top. Garnish with your choice of optional toppings such as chopped green onions, sesame seeds, shiitake mushrooms, menma, or corn. Serve immediately for the best flavor and texture.
Notes
- For a richer broth, you can sauté mushrooms and add them to the stock before boiling.
- Adjust the amount of miso paste to taste for a milder or stronger flavor.
- Use fresh ramen noodles if available for a more authentic texture.
- Gluten-free noodles can be used to adapt the recipe for gluten intolerance.
- Leftover broth can be refrigerated for up to 2 days and reheated gently before serving.
