Vegan Creamy Miso Ramen '素味噌拉面'

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while soy milk is more affordable.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein while seitan is often cheaper.

Prepare Kombu Dashi by soaking Kombu dried kelp and shiitake mushrooms in water and simmering to create broth.

Cook ramen noodles according to package instructions until al dente.

In a pot, heat oil over medium heat and sauté minced garlic and grated ginger until fragrant.

Stir in white miso paste and hot bean sauce/paste, cooking for another minute.

Pour in Kombu Dashi and unsweetened plant-based milk, stirring to combine.

Bring the mixture to a gentle simmer.

Add sliced mushrooms from the Kombu Dashi and cook until tender.

In a separate bowl, toss cubed tofu with cornstarch and fry until golden.

Serve the ramen by dividing noodles into bowls, ladling the broth and vegetables over them, and topping with tofu, green onions, and garnishes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens