Miso Ramen

This Miso Ramen recipe is easy to make with fresh or dried ramen noodles, sliced mushrooms, sautéed tofu and bok choy in a rich umami-flavored miso broth. A homemade ramen recipe that’s easy to customize and prep ahead and is the perfect comforting dish on a cold day.

Ingredients you need

For the broth:

How to make Miso Ramen

Prepare the broth:

• Heat 1 tbsp of avocado oil (or neutral oil of choice) in a dutch oven or heavy bottom pot on medium heat. Add garlic, cook for a minute, then add the ginger. Sauté for another minute then add the mirin, coconut aminos, chili flakes and miso paste. Stir well then add the stock.
  Bring to a gentle simmer, and whisk if needed. Reduce heat to low and let it sit while preparing the rest of the ingredients.

Cook the noodles:

• If using packaged ramen noodles, discard the seasoning packet and prepare / cook the noodles in a pot of boiling water or according to package directions. Drain and set aside.

Sauté the Vegetables (these can be prepped ahead and stored in the fridge up to 3 days ahead of time) :

In a medium sauté pan, heat a little bit of oil over medium heat. Add the sliced mushrooms and season with salt and pepper. Cook for 5-7 minutes, or until browned. Transfer the mushrooms to a plate and set aside.
Add a little bit more oil to the pan as needed, add the bok choy and sauté for 3-5 minutes, until tender but still green or until cooked to desired doneness. Transfer the bok choy to the plate with the mushrooms. Wipe down the pan as needed for the tofu.

Prepare the Tofu (this can be prepped ahead and stored in the fridge up to 3 days ahead of time): 

• Cut the tofu into 4-5 rectangle slices / slabs.  In a small bowl, combine the coconut aminos, sriracha (add more for spice) and maple syrup. Heat 1-2 tsp oil (or more as needed) into the same sauté pan as the vegetables were cooked on medium-high heat. Add the tofu to the pan allow to brown / cook 3-4 minutes on each side, or until crispy. Add the sauce and cook for another 1-2 minutes until both sides are coated with sauce. Remove tofu from pan and place on a cutting board. Cut each tofu slab into smaller diagonal triangles or rectangles, if desired.

Assemble ramen bowls:

• Ladle 2-3 spoonfuls of broth into bowls, then add noodles, carrot, sautéed mushrooms, tofu, bok choy. Top with scallions, cilantro and red pepper chili flakes.

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Miso Ramen

Prep Time

10 mins

Cook Time

20 mins

 

This Miso Ramen recipe is easy to make with fresh or dried ramen noodles, sliced mushrooms, sautéed tofu and bok choy in a rich umami-flavored miso broth. A homemade ramen recipe that's easy to customize and prep ahead and is the perfect comforting dish on a cold day.

Course: Dinner, Lunch, Soup

Cuisine: Asian

Keyword: miso ramen, ramen noodle recipe, tofu ramen, vegan ramen

Servings: 3 servings

Author: Kelly

Ingredients

Broth:

• 4 garlic cloves minced
• 1/2 tbsp minced or grated fresh ginger (about 2 inch knob)
• 2 tbsp mirin
• 2 tbsp coconut aminos can also sub with gluten-free Tamari or low-sodium soy sauce if not gluten-free
• ½ tsp red pepper chili flakes
• 1 1/4 tbsp organic white miso
• 5 cups vegetable stock / vegetable broth
• 6 oz dried ramen noodles of choice (Two 3-oz packages) , discard the seasoning. For gluten-free we like Lotus Foods Ramen or you can use rice noodles as well. For grain-free you can use preferred grain-free noodles of choice such as shirataki noodles, hearts of palm noodles, edamame noodles or Jovial cassava flour spaghetti noodles

Vegetables:

• 1 carrot julienned
• 2 bok choy / pak choi , washed, dried and cut into quarters
• 7- oz cremini button or shiitake mushrooms , thinly sliced

Tofu:

• 10-12 oz block organic extra-firm tofu , cut into slabs
• 1 tbsp coconut aminos , can also sub with gluten-free Tamari or low-sodium soy sauce if not gluten-free
• 1-2 tbsp sriracha or hot sauce of choice
• 1 tbsp maple syrup or sticky liquid sweetener of choice

Toppings:

• 2 green onions finely chopped
• Fresh cilantro / coriander
• Red pepper chili flakes
• Sesame seeds

Instructions

1. Prepare the broth: Heat 1 tbsp of avocado oil (or neutral oil of choice) in a dutch oven or heavy bottom pot on medium heat. Add garlic, cook for a minute then add the ginger. Sauté for another minute then add the mirin, coconut aminos, chili flakes and miso paste. Stir well then add the stock.

   Bring to a gentle simmer, and whisk if needed. Reduce heat to low and let it sit while preparing the rest of the ingredients.

2. Prepare the noodles: If using packaged ramen noodles, discard the seasoning packet and prepare / cook the noodles in a pot of boiling water or according to package directions. Drain and set aside.

3. Cook the Vegetables (these can be prepped ahead and stored in the fridge up to 3 days ahead of time): In a medium sauté pan, heat a little bit of oil over medium heat. Add the sliced mushrooms and season with salt and pepper. Cook for 5-7 minutes, or until browned. Transfer the mushrooms to a plate and set aside.

   Add a little bit more oil to the pan as needed, add the bok choy and sauté for 3-5 minutes, until tender but still green or until cooked to desired doneness. Transfer the bok choy to the plate with the mushrooms. Wipe down the pan as needed for the tofu.

4. Prepare the Tofu (this can be prepped ahead and stored in the fridge up to 3 days ahead of time): Cut the tofu into 4-5 rectangle slices / slabs.

   In a small bowl, combine the coconut aminos, sriracha (add more for spice) and maple syrup.

   Heat 1-2 tsp oil (or more as needed) into the same sauté pan as the vegetables were cooked on medium-high heat. Add the tofu to the pan allow to brown / cook 3-4 minutes on each side, or until crispy. Add the sauce and cook for another 1-2 minutes until both sides are coated with sauce.

   Remove tofu from pan and place on a cutting board. Cut each tofu slab into smaller diagonal triangles or rectangles, if desired.

5. Assemble ramen bowls: Ladle 2-3 spoonfuls of broth into bowls, then add noodles, carrot, sautéed mushrooms, tofu, bok choy. Top with scallions, cilantro and red pepper chili flakes.

Recipe Video