Description
This Vegetable Miso Ramen offers a complex symphony of flavors that instantly transports you to a cozy kitchen in Japan. The broth is velvety and rich, while the colorful toppings provide a delightful crunch. A perfect balance of salty, savory, and sweet notes, making it a comforting and nutritious meal.
Ingredients
Scale
2 tbsp Fresh Ginger
2 tbsp Garlic
6 cups Vegetable Stock
4–5 tbsp Red or White Miso Paste
4 servings Fresh or Dried Ramen Noodles
2 cups Shiitake Mushrooms & Bok Choy
1 tbsp Toasted Sesame Oil
To taste Green Onions
To taste Nori
To taste Cor
Instructions
- Finely mince the fresh garlic and ginger. In a large heavy-bottomed pot, heat the sesame oil over medium heat and sauté these aromatics until fragrant and slightly golden, about 2 minutes
- Add sliced shiitake mushrooms to the pot. Sauté until they release moisture and begin to brow
- Pour in the vegetable stock and bring to a gentle boil. Reduce heat and let simmer for at least 15 minutes
- In a separate bowl, whisk a small ladle of hot broth with the miso paste until smooth. Turn off the heat and stir the miso slurry back into the pot. Do not boil the broth after adding miso
- In a separate pot, boil water and cook ramen noodles according to package instructions. Drain them immediately
- During the last minute of noodle cooking, drop bok choy into boiling water for 30 seconds until bright green, then drai
- Divide cooked noodles among four bowls. Ladle the hot miso broth over the noodles and arrange toppings on top
Notes
Always rinse serving bowls with hot water before assembly to maintain heat.
Cook noodles separately to prevent broth cloudiness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 0 g
- Sodium: 1200 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg