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Spicy Miso Ramen Bowl

Spicy Miso Ramen Bowl
Heather Nicholds, C.H.N.

This spicy miso ramen is a big bowl of salty, satisfying goodness… inspired by ramen & movie nights with my brother and his family, loaded with fresh veggies and tamari-seasoned tempeh. Happy slurping!

I’ve used the Simply Asia brand of ramen, being the only plain ramen noodles I can find, and they’re very nice. Not whole grain, but that’s ok sometimes.

But when I was shopping for the video, I found these millet and brown rice noodles from Lotus Foods, which come with a spicy miso broth flavor pack, so you could use that instead of making your own broth!

This salty, satisfying bowl is part of the October Treats vegan cooking calendar. Download the calendar, and then follow along with one delicious vegan recipe per day. Or go with your own flow, and jump in whenever suits you.

Meals+ club members can get the recipe pack + grocery lists for the month here.

Spicy Miso Ramen Bowl

Course Main Course, Soup
Cuisine American, Japanese
Keyword miso, ramen
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 bowls
Calories 526 kcal
Author Heather Nicholds, C.H.N.

Ingredients

  • 4 oz ramen noodles or soba, udon, or brown rice noodles
  • 1 cup mushrooms brown or shiitake, sliced - or enoki
  • 2 cloves fresh garlic peeled and minced
  • 2-3 tsp fresh ginger peeled and minced
  • 1 tsp olive oil or untoasted sesame
  • 1 cup bean sprouts
  • 1/2 cup corn
  • 2 Tbsp green onion
  • 2 cups bok choy whole baby heads or full size heads chopped
  • 100 g tempeh cubed
  • 1-2 tsp toasted sesame oil
  • 1 Tbsp tamari or soy sauce

Spicy Miso Broth

  • 4 cups vegetable stock
  • 1/4 cup miso red or brown is best
  • 1/2-1 tsp red pepper flakes or sriracha more or less to your spice tastes
  • 1-2 tsp toasted sesame oil

Instructions

  1. Bring a pot of water to a boil, and cook the ramen noodles until just soft. Add the bok choy for a few minutes, until just wilted. Drain well.
  2. Meanwhile, heat a pan on medium-high and saute the mushrooms, garlic and ginger in olive oil until soft.
  3. Heat another pan to medium, and heat the tempeh cubes until lightly browned, using the toasted sesame oil to prevent it from sticking to the pan. Once heated through and lightly browned, drizzle the tamari into the hot pan and toss to coat. Remove from heat.
  4. Heat the vegetable stock in a pot until just below a boil. In a small bowl, dissolve the miso with a small amount of warm water and stir until smooth. Stir this into the vegetable stock, along with the red pepper flakes and toasted sesame oil.
  5. Scoop the ramen noodles into two large bowls, top with the sauteed mushrooms, zucchini, corn, tempeh, and bok choy. Pour half the broth into each bowl, then garnish with green onion.

Recipe Video

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