Vegetarian Spicy Miso Ramen Soup #shorts

kombu

🥗Healthier: dried seaweed

💰Cheaper: vegetable broth

Dried seaweed provides umami flavor, while vegetable broth is more accessible.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms offer a similar texture and flavor, while button mushrooms are more economical.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds a cheesy flavor, while soy sauce is a budget-friendly alternative.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a protein-rich alternative, while seitan is often less expensive.

Set a saucepan over medium-low heat. Once hot, add the sesame oil. Then, add the garlic, ginger, and white part of the scallion and cook until fragrant.

Add the doubanjiang (or gochujang) and miso to the saucepan. Stir constantly so that they don’t burn.

Add the sake (or mirin) and use a wooden spatula to stir and release the bits of the sauce attached to the bottom of the saucepan.

Add the ground sesame seeds (or tahini sauce, 1 tsp) and soy sauce.

Gradually add your choice of milk, stirring constantly and making sure to dissolve the doubanjiang and miso. Then, add your choice of broth.

Let it broil for a minute and turn off the heat.

Cook the fresh or dried ramen noodles in boiling water according to the package instructions.

Once the noodles are cooked, drain them very well and transfer them to a ramen bowl. Pour the hot soup broth into the bowl.

Place the toppings of your choice on the ramen and enjoy!

Cooking Techniques

Spice Level:

Dietary

Allergens