Hello guys! I have a yummy noodle recipe for you guys today. Sometimes I feel like a broken record when I say this, but this is sooo so easy to make. I made this on a weeknight, so hopefully this will also make it on your weeknight dinner table. Miso is a favorite of mine whether its the soup itself or miso udon. I am also a sucker for ramen noodles, so it’s natural for me to combine the two!
This Miso Ramen comes together with typical grocery items, minus one, and that would be the miso paste. Many common grocery stores now carry it, so hopefully it won’t be too hard to get your hands on some miso paste. If you can’t find miso paste at the grocery store, the asian grocery store is sure to have plenty of it. There are few non typical ingredients to this recipe, including tahini, which I will highlight. Tahini adds great texture and flavor to the soup. It helps make the soup a little thicker.
My favorite part about ramen noodle bowls is that there is so much variety you can add, whether it’s the broth (which is already something I’ve changed up) or toppings. If I could add 10 toppings to my ramen bowl, I would, but that would make it way too crowded. I like to add a protein or two, a veggie topping, and and egg (for non-vegans) to my ramen bowls. I’ll provide a more extensive list in the ingredients list below.
Here are the key ingredients:
- Vegetable broth
- Hopefully this is already in your fridge. If not, thankfully it’s easy and cheap to pick up at the store.
- Miso Paste
- The superstar ingredient
- The underrated ingredient of the recipe. The sesame flavor goes so well with the miso paste. I love working with tahini!
- Ramen Noodles!
- Since this is a miso ramen, it’s only fair to use ramen noodles. My favorite ramen is the Rice Ramen from Costco or Amazon. You can definitely use whatever noodles you want
- Black Vinegar and Soy Sauce
- These two sauces are a must in the soup. They add such great flavor that complete this dish. If you can’t get any black vinegar, it’s okay to omit it.
- Ginger, Garlic, and Onion
- Are you surprised to see this on the ingredients list? Me neither. Also must haves for this recipe.
- Feel free to go crazy with this. Some standard protein options for non-vegans are chicken, duck, and pork. Tofu is great option for my vegans! Veggies include cucumber, bok choy, cilantro, celery, bean sprouts etc. You are definitely not limited to this list. I like making mine with tofu, bok choy (or similar), and an egg.
- This one is for my non-vegans. Even though egg is considered a topping, I thought this one is so important because eggs are a classic to put into ramen. It can be hard-boiled, soft-boiled, or fried.
Creamy Vegan Miso Ramen
- 5 cups vegetable broth
- 1/4 cup soy sauce
- 1 tsp black vinegar
- 2 tbsp tahini
- 1 tsp freshly grated ginger
- 2 cloves minced garlic
- ½ yellow onion diced
- ¼ cup miso paste
- 1 tsp salt
- 2-4 squared ramen blocks
- Crispy tofu
- Soft boiled egg if not vegan
- Chicken if not vegan
- Green onion
- Sesame seeds
- Bok choy
- First add 1 tbsp of olive oil to a large pot. Then add your onion, ginger, and garlic and sauté until the onions become soft.
- Add your vegetable broth, miso paste, soy sauce, black vinegar, tahini, and salt to the pot. Let the soup simmer for 5-10 minutes.
- Next add your ramen blocks to the soup and cook according to package instructions.
- Once the ramen is done cooking, serve in bowls and top with whatever toppings you want!