I’m quite obsessed with Miso Ramen at the moment. I love how they’re packed with flavour as well as being super healthy, comforting and nourishing.
The trick to get a good ramen broth is all in the vegetable stock you use. Theres no point in making a delicious, healthy meal and packing it with colours and additives which is what majority of veggie stocks have. Just be sure to read the labels before you purchase any. I love to use Nutra Organics or San Elk because they’re made with organic whole vegetables.
Andrew and I had the best Miso Ramen from Ramen Takara over the weekend I knew I had to go home and try make one for myself! I genuinely just threw in a bunch of vegetables we had in the fridge and it turned out so good I knew I had to whip out the camera and create a recipe from it. You can definitely add any asian style vegetables you have handy (it really is the perfect way to use up ingredients from your fridge) I like to use carrots, bok choy, chilli and of course lots of shiitake mushrooms. If you’re looking for similar dish’s be sure to try out Vegetable Pho as well as my Pulled Jackfruit Laksa.
For the broth
4 cloves garlic
1 tbsp miso paste
6 cups vegetable stock
1 tbsp soy sauce or tamari
1 cup plant milk
Juice from half a lemon
For the veggies
A bunch of fresh bok choy
2 carrots, julienned
100g grams shiitake mushrooms, sliced
180g ramen noodles
Handful of edamame (I use frozen)
1 chilli, finely sliced
1 spring onion, finely sliced
To make the broth add the onion and garlic to a pot over medium heat with a dash of water to stop from sticking. Once fragrant add miso paste, vegetable stock, mushrooms and soy sauce. Cover with a lid and leave to simmer for 20 minutes.
Finally add the plant milk and lemon along with the bok choy, carrots and noodles. Wait for the veggies to go slightly soft then transfer to a bowl and top with the edamame, fresh chilli, spring onions and sesame seeds.
Have fun and enjoy