Chef Morimoto Makes Vegan Miso Ramen | Williams Sonoma

miso paste

🥗Healthier: white miso

💰Cheaper: soy sauce

White miso is lower in sodium and adds a subtle sweetness.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and has a firmer texture.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms provide a similar flavor at a lower cost.

ramen noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

Prepare ramen noodles according to package instructions until al dente; drain and set aside.

In a large pot, heat vegetable broth over medium heat until simmering.

Whisk in miso paste until fully dissolved; reduce heat to low.

In a pan, heat sesame oil over medium heat; sauté garlic and ginger until fragrant, about 1-2 minutes.

Add sliced shiitake mushrooms and cook until softened, about 3-4 minutes.

Stir in chopped carrots and bok choy; cook for another 2-3 minutes until tender.

Add the sautéed vegetables to the miso broth; stir to combine.

In the same pan, lightly fry cubed tofu until golden brown on all sides, about 5 minutes.

Divide ramen noodles among bowls; ladle miso broth and vegetables over noodles.

Top with fried tofu, bean sprouts, and sliced green onions.

Garnish with nori and drizzle with chili oil to taste.

Serve hot and enjoy!

Cooking Techniques

Spice Level:

Dietary

Allergens