Description
Mouthwatering, savory ramen noodle soup with a homemade broth, strongly flavored with miso paste and chili oil. Vegan and full of fiber. All you need is one pot and 30-35 minutes to spare.
Ingredients
Units
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- 1 tbsp sesame oil
- 3 tsp minced garlic (or 3 garlic cloves, minced)
- 1 tsp minced ginger (or 1-inch ginger knob, minced)
- 4–5 cups low sodium vegetable broth (I used 4 cups for a richer broth, use 5 for lighter broth)
- 3–4 tbsp white miso paste (I used Cold Mountain Kyoto Mellow White Miso Paste)
- 1 Kombu leaf (I used Eden Foods Kombu)
- 4 dried Shiitake mushrooms
- 1 tbsp chili oil
- 2 tbsp soy sauce
- 1 tbsp medium sweet soy sauce (I used ABC medium sweet soy sauce)
- 1 tbsp Mirin sweet cooking wine (I used Kikkoman Manjo Aji-Mirin Sweet Cooking Rice Wine – from Target)
- 2 tsp brown sugar
- **optional, a dash (or 1/4 tsp) of Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend
For Mushrooms
- 4 Shiitake mushrooms, sliced
- 1 tsp sesame oil
- 1 mirin
- 2 tsp soy sauce
- a splash of vegetable broth, to moisten mushrooms
Toppings (per preference)
- sauteed bok choy, pre-shredded carrots, chopped green onions (scallion), etc.
- cooked tofu, or protein of choice
Instructions
- In the saucepan, heat sesame oil and add minced garlic and ginger. Cook for 1-2 minutes until fragrant, but don’t let it burn.
- Next add vegetable broth and miso paste and bring to a boil. Stir until miso paste has dissolved.
- Once dissolved, add chili oil, kombu, dried shiitake mushrooms, soy sauce, sweet soy sauce, mirin, brown sugar, and mushroom powder (if purchased). Let boil for 5 minutes, then let simmer for 20 minutes.
- While broth is simmering, cook ramen according to instructions, then drain and add to a soup bowl. This is also a great time to prep your toppings & plant based protein. I usually fry up some tofu before I start the broth process.
- Once your toppings & protein is prepped. Add it to the cooked ramen in the bowl, then pour the hot broth. Lastly, serve and enjoy!
**For the mushrooms
- Slice up some fresh shiitake mushrooms and sauté it in a pan with sesame oil, 1 tbsp of mirin, and a splash of soy sauce, on low-medium heat. Add a splash of vegetable broth if the mushrooms get dry.
