If you love ramen live we do, then you are going to love this Vegan Miso Ramen that we usually make from time to time. It's a wholesome bowl that will fill you up and hey, it's easy to make too. Just takes about an hour to make the whole thing. The recipe is vegan but you can also substitute tofu with a meat of your choice and add ramen eggs.
Oh and if you are wondering where that speckled bowl is from, it's from this Bangalore-based pottery studio, Trayah Pottery. Check them out here.
Here's the recipe for the Vegan Miso Ramen:
- Noodles (cooked according to package instructions)
- Miso Paste 20g
- Vegetable stock 200 ml
- Soy Sauce
- Rice wine vinegar
- Ginger and garlic paste
- Salt for seasoning
- For toppings -- tofu (grilled or steamed), buttered sweet corn, blanched bok choy, and chilled spring onions
- Sesame oil
- In a saucepan, saute the ginger garlic paste in sesame oil until it turns brown. Add about 10 g of the miso paste and mix well.
- Add 200 ml of vegetable stock and let it come to a boil before adding salt for seasoning. Adjust the seasoning according to your preference
- While the stock is boiling, cook your noodles to package instructions and drain and keep it aside.
- In a small bowl, take the remaining miso paste and mix it with soy sauce, sesame oil, and rice wine vinegar to make your tare. You can even add fresh ginger and hot sauce to make it a spicy miso tare.
- In a bowl, add the whole tare, and then pour in the stock while mixing it with the tare well. Add your cooked noodles
- Top it off with the bok choy, tofu, buttered sweet corn, and spring onions
- Slurp it hot!
