Vegan Spicy Miso Ramen

Sunday, April 02, 2023

Spring is being particularly fickle this year.. just when you think „yes I’m packing up those winter coats and boots, bring out the sun glasses and lighter jackets and will be munching on nothing but strawberries in the spring sunshine“, just then, there’ll be another snowstorm, or you will be freezing your ears of on a sunny yet freeeeezing -2°C „spring walk“. Save to say I’m over it. But I’m trying to see the positives here and there is one BIG one in this: it’s still soup season! :) I love soups of all kinds and especially right now, as I’m on my teeth straightening journey they come in really handy!

One recipe I’ve been making for years now but for some reason have never shared on here is my spicy vegan miso ramen. It’s like a hug in a bowl, absolute comfort food and so simple to make! I suggest you put these ingredients on your shopping list right away and make this as soon as you get the chance :)

Here’s what you’ll need:

2 spring onions

1 clove of garlic

1 generous piece of ginger

dried red chili flakes (add according to how spicy you like your food)

1 tbsp sesame oil

800ml vegetable broth

300ml soy milk (or other plant based)

150g shiitake mushrooms

2 mini bok choi

90g ramen noodles

~ 100g canned sweet corn

2 tbsp dark miso paste

soy sauce to taste

Wash and chop your spring onions. Finely chop or grate the garlic and ginger (tip: if you freeze your ginger it’s super easy to grate!)

In a big pot heat up the sesame oil and add the white bits oft he spring onions together with the garlic and ginger as well as the chili flakes. Fry for about 5 minutes then add the vegetable broth and soymilk as well as the washed and chopped mushrooms. Bring the whole thing to a boil and leave to simmer while prepping the rest of the ingredients.

Wash and slice the bok choi lengthwise to create strips. Drain the sweet corn. If you want to add some protein you can also cut some tofu (about 100g) into cubes. Make sure you use somewhat firm tofu for this though.

Add the sweetcorn and ramen noodles to your soup. If you use tofu, add this here too.

At this point, add the miso paste and stir well. Add soy sauce if needed.

When the noodles are almost done, add the bok choi strips to the soup. You want them to wilt a little but not lose all their crunch.

Serve with a sprinkling of the green bits of the spring onions as well as some sesame seeds or more chili flakes.