Vegetarian Spicy Miso Ramen
Dive into a bowl of soul-warming comfort with this Vegetarian Spicy Miso Ramen, a savory fusion of bold flavors and wholesome ingredients. Perfect for cozy dinners, this recipe features chewy ramen noodles swimming in a velvety broth made with aromatic garlic, ginger, miso paste, and a kick of red chili paste. Packed with plant-based delights like tender bok choy, earthy shiitake mushrooms, sweet corn, and protein-rich tofu, every spoonful is a nourishing treat. Topped with crunchy nori strips, vibrant green onions, sesame seeds, and a drizzle of optional chili oil for added heat, this ramen is as customizable as it is satisfying. Ready in just 45 minutes, it’s an easy yet impressive dish for any ramen lover. Whether you're searching for a hearty vegetarian dinner or simply craving a spicy, broth-based noodle dish, this recipe is guaranteed to hit the spot!
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Ingredients
- 8 oz Vegetarian ramen noodles
- 2 tbsp Sesame oil
- 3 Garlic cloves, minced
- 1 tbsp Ginger, minced
- 2 tbsp Red chili paste
- 3 tbsp Miso paste (red or white)
- 6 cups Vegetable broth
- 2 tbsp Soy sauce
- 1 block Firm tofu, cubed
- 2 Baby bok choy, halved
- 1 cup Shiitake mushrooms, sliced
- 1 cup Corn kernels (optional)
- 2 Green onions, chopped
- 1 sheet Nori sheets, sliced into strips
- 1 tbsp Sesame seeds (optional)
- 1 tsp Chili oil (optional, for garnish)
Directions
Step 1
Cook the ramen noodles according to package instructions. Drain, rinse with cold water, and set aside.
Step 2
Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Step 3
Stir in the red chili paste and miso paste, cooking for another 1-2 minutes to enhance their flavors.
Step 4
Slowly pour in the vegetable broth, whisking to dissolve the miso paste completely. Add soy sauce and bring the mixture to a gentle simmer.
Step 5
Add the cubed tofu, halved bok choy, and sliced mushrooms to the broth. Let simmer for 10-12 minutes, allowing the vegetables to cook through but remain tender.
Step 6
If using corn, stir it into the broth during the last few minutes of cooking.
Step 7
To serve, divide the cooked ramen noodles evenly among four bowls. Ladle the hot broth over the noodles, ensuring each bowl gets an even portion of tofu and vegetables.
Step 8
Top each bowl with chopped green onions, nori strips, sesame seeds, and a drizzle of chili oil for extra spice, if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (2848.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2174.6 |
| Total Fat 88.1g | 0% |
| Saturated Fat 13.8g | 0% |
| Polyunsaturated Fat 16.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8423.1mg | 0% |
| Total Carbohydrate 264.9g | 0% |
| Dietary Fiber 46.7g | 0% |
| Total Sugars 51.5g | |
| Protein 105.9g | 0% |
| Vitamin D 36IU | 0% |
| Calcium 2465.2mg | 0% |
| Iron 27.0mg | 0% |
| Potassium 5983.3mg | 0% |
Source of Calories