15-Minute Miso Ramen (Vegan)
Creamy 15-minute vegan miso ramen made with an easy in-bowl tare! A quick single-pot weeknight dinner loaded with tofu, noodles, and fresh veggies.
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Servings: 1 serving
Equipment
- saucepot
- whisk
- microplane for the garlic and ginger paste
Ingredients
Easy Miso Tare
- 1 teaspoon toasted sesame oil
- 1 tablespoon white or red miso paste
- 1-2 teaspoons chili crisp optional, to taste
- 1 tablespoon soy sauce
- 1/2 teaspoon maple syrup or brown sugar or Aji-Mirin
- 1/2 teaspoon veggie bouillon paste such as Better Than Bouillon; see notes
- 1 tablespoon tahini or cashew butter
- 1 teaspoon garlic paste about 1 grated clove garlic
- 1 teaspoon ginger paste about 1/2" piece ginger
Ramen
- 1 serving dry ramen noodles see notes
- 1 cup cubed extra-firm tofu
- 1/2 cup broccoli florets
- 1 green onion sliced, whites and green parts separated
- 1/4 cup frozen corn optional
- 1/4 cup frozen shelled edamame optional
Instructions
- Cook noodles, tofu and veg: Bring a quart of water to a boil in a saucepan over medium-high heat. Add dry ramen noodles and cook according to package directions. When there are about 5 minutes left of cook time, add in the broccoli florets, cubed tofu, frozen corn, and frozen edamame.
- Prepare the miso tare: In the meantime, mix all ingredients for the tare right in your serving bowl. Add toasted sesame oil, miso paste, chili crisp (optional), soy sauce, maple syrup, bouillon paste, tahini, garlic paste, and ginger paste.
- Make the soup base: Before the noodles are done cooking, take a ladleful of the starchy boiling water from the pot and add it to your tare. Use a whisk to thoroughly mix, making sure to break up any lumps of miso paste or tahini.
- Blanch scallions: About 30 seconds before the noodles are done, toss the white parts of the scallions into the pot. They'll cook just long enough to remove the raw bite.
- Put it all together: Pour about 1/2 cup of the noodle cooking water into your bowl with the tare (you can use more or less depending on preference). Then drain the noodles, tofu and veg and add them to the bowl. Garnish with the green tops of the scallions and enjoy!
Notes
Ramen noodles: Use any dry ramen noodles you like. My faves are the noodles from Lotus Foods — both the Wide White Rice Ramen Noodles and the Millet and Brown Rice Ramen Noodles. You can also just snag a cake of noodles from your favorite instant ramen packet. Certain gluten-free noodles release a lot of starch when boiled, so use extra water when cooking them so the broth isn't gloopy.
Add-ins: Broccoli, edamame, corn and tofu are my go-tos, but please feel free to add any of your fave veg or protein sources! Kale or spinach, baby bok choy, mung bean sprouts, and shiitake mushrooms are all fantastic options.
Tahini substitutions: You can really use any kind of nut or seed butter you like. This is designed to give the broth some extra body and a creamy mouthfeel. Tahini and cashew butter will you give you the most neutral flavor profiles. If you love peanut butter, use it to make peanut-miso ramen!
Veggie bouillon: I always keep a jar of Better Than Bouillon or Zoup! chicken-style bouillon paste in my fridge. You need just a tiny bit of that to make sure the soup base packs enough punch. You can also use 1/4 of a bouillon cube like the ones from Edward & Sons. If you keep Yondu (a plant-based umami seasoning) in your pantry, you can also sub about 1 teaspoon of that.
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