Vegetarian Miso Ramen
This vegetarian miso ramen is made with soft noodles, perfectly salty broth, and crunchy toppings that will make your mouth water.
Servings: 2 people
Calories: 708kcal
Ingredients
- 8 cups vegetable stock
- 8 ounces dried ramen noodles
- 1 cup corn (fresh, frozen or canned)
- 4 ounces bamboo shoot
- 5 dried shiitake mushrooms
- 2 teaspoons MSG
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 2 teaspoons white miso paste
- 4 ounces fried tofu cut in cubes
- 2 green onions chopped
- Crispy fried garlic (optional)
- Ramen eggs (optional - substitute soft boiled eggs)
Instructions
- Cook the noodles according to the package instructions. Strain and set aside.
- Combine all the ingredients except noodles, tofu, fried garlic, green onions and eggs.
- Simmer for 10 minutes.
- Add the fried tofu and green onions. Cook 1-2 minutes.
- Place noodles in a bowl with the broth and vegetables.
- Serve garnished with crispy fried garlic and ramen eggs (optional).
Notes
- If you don't want to use regular ramen noodles, you can also use rice or soba noodles.
- I like to slice my vegetables very thinly for my ramen. When you slice the vegetables thinner, it's easier for them to be absorbed by the broth which means an even more flavorful meal.
- Fried tofu is always the go to for vegetarian ramen because the tofu will absorb the flavors of the broth. Plus, the added protein is always a game-changer when you're making a new dish!
- To add a little crunch to the ramen, feel free to use sesame seeds, shallots that are fried, and even crushed peanuts!
Nutrition
Serving: 1g | Calories: 708kcal | Carbohydrates: 110g | Protein: 23g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 6870mg | Potassium: 489mg | Fiber: 6g | Sugar: 17g | Vitamin A: 2351IU | Vitamin C: 7mg | Calcium: 125mg | Iron: 6mg