Vegan Spicy Miso Ramen
Vegan Spicy Miso Ramen Recipe
Try this ramen noodle dish with ginger to aid digestion, miso to provide probiotics, and a touch of spice to keep you warm through the cooler seasons.
Spicy Miso Ramen Ingredients:
Dried ramen noodles
1 tbsp of sesame oil or coconut oil
3 tbsp of Tamari
1/2 an onion, sliced
2 garlic cloves, minced
1 knob of ginger, minced
3 carrots, diced (about 1 cup)
1 container of mushrooms, sliced
1 tsp of coconut sugar or maple syrup
1 tsp of veggie bouillon or 1 cup of veggie broth
1/2 tsp of dried red chill flakes or chili oil
5 cups of water
1 tsp of toasted sesame oil
1/2 cup of cilantro, diced
1 tsp of white miso paste
1/3 cup of green onions, diced
1 block of extra firm tofu, baked into cubes
Spicy Miso Ramen Directions:
Warm a medium sized pot over medium heat and add in the sesame oil or coconut oil. Add in Tamari, sliced onion, garlic, ginger, carrots, mushrooms, coconut sugar, chili flakes, and bullion.
Stir to combine.
Begin pouring in 2-3 cups of water once veggies are cooking. Let the broth simmer on low for 30-45 minutes and add more water as necessary. We want a concentrated broth that we will add more water to.
Tofu: Pre heat oven to 375 degrees. Dice up extra firm tofu on a baking sheet lined with parchment paper and bake for 30 minutes turning half way through. Take out when golden brown on top.
Add remaining water to the broth and taste and adjust flavor. Add more chili flakes for heat, Tamari, etc,
Add in toasted sesame oil, chopped cilantro, and green onions.
Take out a 1/2 cup of broth in a separate bowl and mix in miso paste. Add the mixture back into the pot.
Keep on a low simmer until ready to serve.
Bring another small pot to a boil and add in dried ramen noodles to cook. (follow instructions on package)
Serve noddles in a bowl and label in ramen, top with tofu and extra fresh herbs, more chili flakes if desired.