A warm comforting bowl of noodles is always a good idea
This vegan creamy mushroom miso ramen packs the flavor in with this simple miso paste. It’s such a simple paste to whiz up, then you use it to season the tofu & to flavor the broth. The final product feels restaurant worthy, just what you need!
Creamy Mushroom Miso Ramen
Servings: 2 servings
Ingredients
Miso Paste
- ½ cup white miso
- 1 tbsp fresh ginger
- 1 yellow onion – roughly chopped
- 2 garlic cloves
- 2 tbsp rice vinegar
- 2 tbsp sambal oelek
Ramen
- 12 oz firm tofu (1 block)
- 4 tbsp neutral oil
- 2 cups shiitake mushrooms
- 2 cups vegetable broth
- 2 tbsp soy sauce
- 6 oz ramen noodles (2 packages)
- 2 cups unsweetened soy milk
- ¼ cup spring onion – chopped
- 2 tsp sesame seeds
Instructions
- To make the miso paste combine everything in a blender or food processor until a paste forms. Set aside.
- To make to tofu cut the firm, pressed cube into smaller bit-sized cubes. Heat a large pan over medium heat with 2 tbsp oil. Add the tofu once the oil is hot & shuffle everything around. Add 2 tbsp of the miso paste to the pan & shuffle everything so that the paste coats all of the tofu pieces. Cook for about 5-10 minute, shuffling every few minutes, so that they start to crisp a bit. Set aside.
- To make the actual ramen use a medium sized pot and heat over medium heat with 2 tbsp oil. Add the remaining miso paste & cook until fragrant. Add the mushrooms, combine with the paste & sauté for a minute. Add the broth, soy sauce & noodles and bring to a boil, then simmer for about 2 minutes. Add the soy milk & combine. Divide the ramen between 2 bowls, top with tofu, spring onion & sesame seeds. Enjoy!