Vegan Creamy Miso Ramen
This vegan creamy miso ramen has a silky smooth and delicious broth. It is SOO good that you want to slurp up the whole bowl right away. If you are a big fan of creamy ramen, then make this recipe today!
Servings: 2 servings
- 2 servings of ramen noodles of choice
- 6 stalks green onions, chopped white and green part separated
- 1½ tablespoons grated ginger
- 1 tablespoon finely minced garlic
- 2 tablespoons toasted sesame seeds
- 2 tablespoons white miso paste
- 1 tablespoon hot bean sauce/paste
- 4½ cups Kombu Dashi
- 1 cup of unsweetened plant-based milk used oat milk
- a drizzle of toasted sesame oil
- oil for cooking
Kombu (Dried Kelp) Dashi
- 1 oz Kombu dried kelp
- 10 dried shiitake mushrooms
- 4-5 cups of water
- 7 oz [200g] firm tofu pressed
- 1 tablespoon cornstarch
- mushrooms from Kombu Dashi sliced
- ½ tablespoon soy sauce
- salt to taste
- Japanese 7 spice blend Shichimi Togarashi
- Toasted sesame seeds
- Green parts of green onions
Fill a pot with 4-5 cups of water, then place both ingredients in and turn on the heat.
Right before it comes to a hard boil, turn off the heat. This is a crucial step to prevent the stock from turning slimy.
Transfer the stock to a bowl for later use or save it in a jar and refrigerate for future use.
To prepare the toppings, cut tofu into cubes and rub them with a tablespoon of cornstarch.
Then, pan fry coated tofu in a non-stick pan with a drizzle of oil until golden brown on all sides over low heat. Transfer tofu to a plate, season with salt and set aside.
Continue to sauté the mushrooms using the same pan (add a little more oil if needed) and season with soy sauce. Dish out and set aside.
Using a small mortar and pestle, pound or grind toasted sesame seeds into tiny bits.
In a heated pot or large non-stick pan with 1 tablespoon oil, brown the white part of green onions for about 30 seconds or so.
Then, continue to sauté ginger and garlic until aromatic.
Add the hot bean sauce and miso paste and quickly stir to combine. Slowly pour in the kombu stock and let it simmer for 5 minutes.
Then add the oatmilk, ¾ grounded sesame, and bring the mixture to a rolling boil.
Lower the heat and let it simmer for about 5 to 10 minutes. Taste test and season accordingly. Sieve broth to get the smooth texture - this is an optional step.
How to serve
Cook noodles as directed on package's instruction and dish out into a bowl.
Ladle hot broth over, garnish with chopped green onions, toasted sesame seeds, and Japanese 7 spice blend. Serve warm and enjoy!
- For Kombu Dashi alternatives, please see the 'Cooking Tips and Variations' sections.
- Save the cooked Kombu for a side dish or add to your stir-fries.
- I used a small manual grinder to grind the toasted sesame seeds into ground bits.
- To substitute the hot bean paste, mix Doenjang or red miso with sambal oelek. Adjust the taste accordingly.