Vegetarian Miso Ramen
Dive into the comforting flavors of this Vegetarian Miso Ramen, a soul-warming dish perfect for any season. This recipe combines chewy ramen noodles with a rich, umami-packed miso broth made from low-sodium vegetable stock, white miso paste, and soy sauce. Topped with crispy golden tofu, tender shiitake mushrooms, vibrant bok choy, sweet corn kernels, and a garnish of green onions, sesame seeds, and nori, every bite is a perfect balance of texture and flavor. Ready in under an hour, this wholesome ramen is ideal for weeknight dinners or satisfying a craving for Japanese-inspired cuisine. Whether you're a seasoned ramen lover or a curious beginner, this vegetarian twist on a classic delivers restaurant-quality results straight to your table.
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Ingredients
- 400 g ramen noodles
- 200 g firm tofu
- 2 tablespoons vegetable oil
- 1.5 liters low-sodium vegetable broth
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 150 g shiitake mushrooms, sliced
- 200 g bok choy, chopped
- 100 g corn kernels
- 2 pieces green onions, chopped
- 1 tablespoon sesame seeds
- 2 sheets nori sheets, shredded
Directions
Step 1
1. Begin by pressing the tofu to remove excess moisture. Wrap it in paper towels and place a heavy object on top for about 15 minutes.
Step 2
2. While the tofu is pressing, bring a large pot of water to a boil. Cook the ramen noodles according to the package instructions, then drain and set aside.
Step 3
3. Once the tofu is pressed, cut it into cubes. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat and add the tofu cubes. Fry until all sides are golden brown and crispy. Remove from the skillet and set aside.
Step 4
4. In a large pot, heat the remaining tablespoon of vegetable oil over medium heat. Add the minced ginger and garlic, and sauté for about 1 minute until fragrant.
Step 5
5. Add the sliced shiitake mushrooms to the pot and cook for another 3-4 minutes until they start to soften.
Step 6
6. Pour the vegetable broth into the pot and bring to a simmer. Stir in the white miso paste and soy sauce until fully dissolved.
Step 7
7. Add the bok choy and corn kernels to the broth and cook for an additional 5 minutes until the vegetables are tender.
Step 8
8. Divide the cooked ramen noodles into serving bowls. Ladle the hot miso broth over the noodles, ensuring each bowl gets a fair share of the vegetables.
Step 9
9. Top with crispy tofu, chopped green onions, a sprinkle of sesame seeds, and shredded nori sheets.
Step 10
10. Serve hot and enjoy your vegetarian miso ramen!
Nutrition Facts
| Serving size | (2735.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2286.8 |
| Total Fat 50.7g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 18.9g | |
| Cholesterol 0mg | 0% |
| Sodium 5296.7mg | 0% |
| Total Carbohydrate 382.4g | 0% |
| Dietary Fiber 30.3g | 0% |
| Total Sugars 34.4g | |
| Protein 96.2g | 0% |
| Vitamin D 27IU | 0% |
| Calcium 660.3mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 3320.0mg | 0% |
Source of Calories