Vegan Miso Ramen Recipe | COOKBOOK EDITION | EASY MIXED MISO ARTS

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.

Bring a pot of water to boil for the noodles.

In another pot, add 2 cups veggie stock, 5 grams of kombu, and a couple tablespoons of corn; cover the pot and bring to a boil.

In a serving bowl, mix 1 teaspoon sugar, 1 teaspoon pink salt, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil.

Cook handmade noodles in boiling water for 7 minutes, stirring and loosening occasionally with chopsticks.

Add 1/2 tablespoon white miso and 1/2 tablespoon red miso to the broth; use a sieve to help dissolve the miso.

Bring the broth back up to a boil; pour the broth into the serving bowl using a sieve to catch the solid ingredients.

Strain the noodles and place them in the serving bowl.

Top with corn, enoki mushrooms, fresh green onions, and white sesame seeds.

Drizzle with sesame oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens