Veggie-Loaded Easy Vegan Ramen Soup
This easy vegan miso ramen soup will have you trading in your takeout for homemade ramen any day of the week! A rich miso broth, paired colorful vegetables and chewy al dente ramen rice noodles is the ultimate in vegan comfort food.
Ingredients
- 15-20 shiitake mushrooms washed and destemmed
- 2 quarts water
- 5 tsp table salt
- 2 tsp sesame oil
- 1 medium sized sweet potato spiralized on the wide setting, or thinly sliced
- 1 tsp table salt
- 1 cup frozen sweet corn
- 1 pint red grape tomatoes sliced in half
- 1 cup frozen edamame shelled
- 1 tbsp sesame oil
- 1 inch fresh ginger peeled and finely minced
- 3 garlic cloves crushed or finely minced
- 3 scallions sliced thin with the white parts separated from the green parts
- 1 quart low-sodium vegetable broth
- 6 cups water
- 1/4 cup low-sodium tamari
- 4 tbsp yellow miso paste see Recipe Notes for my recommendation
- 1 package Lotus Foods’ Millet and Brown Rice Ramen Noodles 4 bricks per package = 1 brick per person
- 5-7 handfuls baby spinach
- togarashi seasoning see Recipe Notes for my recommendation
Instructions
- Preheat oven to 400 degrees.
- Trim the stems off the shiitakes (these are woody and not edible). Submerge the shiitakes in 2 quarts of water with 5 teaspoons of dissolved table salt. I lay a small plate over the mushrooms in the bowl to ensure that the mushrooms are fully submerged. Allow to brine for 10 minutes. Drain and then pat the mushrooms dry. Once dry, spread them out a baking sheet. Toss in 1 teaspoon sesame seed oil and roast for 30 minutes, flip and then roast for 10 more minutes.
- Wide spiralize (or thinly slice) one sweet potato. Sprinkle with 1 teaspoon table salt. Allow to rest for 15 minutes. The potatoes should shed moisture. Pat dry, then spread out on a baking sheet and toss in 1 tsp sesame oil. Roast for 10 minutes, then flip. Roast for another 8-10 mins. Be careful not to burn. The thinner you slice the potatoes, the quicker they will cook. I wanted a crispy, almost potato chip texture.
- Heat a cast iron skillet until very hot. Thinly spread 1 cup frozen corn in the skillet. Do not stir - allow to char briefly. About 1-2 minutes. Set aside.
- Slice 1 pint of grape tomatoes in half.
- Defrost 1 cup frozen edamame.
- Heat a large stock pot with 1 tablespoon of sesame oil. When hot, add fresh minced ginger, crushed minced garlic cloves and white ends of the scallions. Cook briefly, being careful not to burn. About 1-2 minutes. Add the vegetable broth, water and tamari. Simmer for 10 minutes.
- Remove 1 cup of the hot broth and allow to cool slightly. In a small bowl combine the slightly cooled broth and 4 tablespoons of yellow miso paste. Stir to make a slurry. Turn off the heat to the large pot of broth & add the slurry. Stir to combine.
- Prepare 1 brick of Lotus Foods’ Millet and Brown Rice Ramen Noodles for each person in accordance with directions.
- To make the ramen bowls, add 1 handful of baby spinach to the bottom of the bowl. Ladle in the broth – about 2-3 ladles per person. Add the mushrooms, tomatoes, corn and edamame. Add the sweet potato chips at the very end. They won’t stay crispy for long, but the flavor is amazing. Garnish with scallion greens & Togarashi seasoning.
Notes
- Togarashi seasoning is a Japanese 7-spice blend of dried chiles, sesame seeds, granulated orange peel, salt and granulated nori, that lends a unique flavor to ramen. You can make your own, but it's much easier to buy it pre-made. I purchased mine from Spice Jungle.
- This recipe calls for yellow miso paste, which is typically very easy to find in the grocery store. The brand I often use is Cold Mountain Miso. If you decide that you are into miso (as I am!), you might want to check out South River Miso. I’ve used their Sweet White Miso for this recipe and it’s excellent! They also offer hard to find varieties like Brown Rice Miso and Chickpea Miso.
Tried this recipe?Let us know how it was!