Easy Vegetable Miso Ramen Recipes

EASY VEGETABLE MISO RAMEN

Steps:

• Heat oil over medium heat in a large soup pot.
• Sauté green onion for 30 seconds.
• Add mushrooms, sauté until mushrooms have released their liquid and are starting to brown.
• Add red pepper, sauté for 2 minutes.
• Add carrots, sauté for 1 minute.
• Add garlic, sauté until fragrant.
• Stir in cabbage, miso ginger broth, chicken stock, salt and soy sauce.
• Bring to a bubble and let simmer while you prepare the ramen noodles.
• Cook ramen noodles according to package instruction, omitting the seasoning packets.
• Stir lime juice and cilantro into the soup.
• To serve, divide noodles between 6 bowls and top with the soup mixture.
• Garnish with additional green onions and cilantro, if desired.

SUPER SIMPLE VEGAN MISO RAMEN

Steps:

• Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
• While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
• Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
• Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
• Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
• Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.