Vegan Miso Ramen Noodle Bowls
This vegan miso ramen features umami-rich shiitakes, spicy bok choy and satisfyingly chewy ramen rice noodles in a savory mushroom ramen broth.
Ingredients
- 12-15 shiitake mushrooms stems trimmed and sliced into 1/4" pieces
- 2 tbsp safflower oil divided
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1/4 cup low-sodium tamari sauce
- 2 rice ramen noodle "cakes" I like Lotus' Foods Organic Millet & Brown Rice Ramen
- 2 heads bok choy washed and trimmed
- 1/2 cup yellow miso paste
- sriracha sauce optional; to taste
Instructions
- In a large stockpot, add the shiitake mushrooms and 1/4 cup (60 ml) of water. Simmer the mushrooms until the water has almost cooked off, about 5 minutes. When a small amount of water remains, add 1 tablespoon (15 ml) of the safflower oil. Continue to saute the mushrooms until they are slightly crispy, about 2 minutes. Set aside.
- Add the remaining tablespoon (15 ml) of safflower oil to the stockpot and heat until shimmering. Add the garlic and ginger and saute on medium-low heat until fragrant, about 1 to 2 minutes. Add the tamari sauce and 7 1/2 cups (1.8 L) of water. Simmer for 10 minutes.
- While the broth is simmering, prepare the rice noodles according to the package directions. Drain the noodles when they are al dente and rinse with cold water to stop the cooking process.
- Add the bok choy to the broth and remove the broth from the heat.
- In a small bowl, combine the miso paste with 1/2 cup (120 ml) of warm water and whisk vigorously until the miso paste is dissolved. Add the miso slurry to the broth. Add the mushrooms to the broth.
- Serve immediately by placing the desired amount of noodles in the bottom of your serving bowls. Top with the broth and add sriracha sauce for additional heat, if desired.
Tried this recipe?Let us know how it was!