Vegan Miso Ramen Soup

Vegan Miso Ramen soup can be enjoyed as a complete meal. It is healthy and packed with umami flavors. Miso paste mixed with vegetables, tofu, ramen in vegetable stock bring a hearty meal that can be had in any season. The texture of the soup plays an important role. The crunchy flavor of vegetables, adding protein to the simple ingredients with the touch of your own vegetables makes the best ramen at home.

The star ingredient of the soup is Miso, make sure you use a good vegan miso paste. Use shitake mushrooms for the best flavor. Tips for making perfect Vegan Ramen miso soup

• Choose the vegetables. Fry the vegetables until crunchy. Do not mix all the vegetables. It may lose its texture and color.
• Fry each vegetable separately and keep them in a separate bowl.
• Choose any protein you like.
• For fresh flavor use fresh vegetable stock prepared at home.
• Make sure you don’t overheat the stock after miso is added.
• Boil the noodles and make sure you rinse in cold water and drain the water completely.
• Add sriracha, chili garlic sauce, or any hot sauce for spicy ramen.
• Last but not least, do not forget roasted sesame seeds.

Food for the thought

“Great thoughts speak only to the thoughtful mind, but great actions speak to all mankind.”

-Theodore Roosevelt

Benefits of the ingredients (source)

Vegetables contain minerals, vitamins, and nutrients.
Sesame seeds: It has a good source of fiber, a good source of protein, sesame seeds are high in magnesium, which may help lower blood pressure. Additionally, their antioxidants may help prevent plaque buildup.
Tofu: Tofu is rich in calcium and vitamin D. It provides a good source of protein.
Miso Paste: It is good on your tummy since it contains probiotics that support the gut. Good for the immunity.

Video

Steps for preparing Vegan Miso Ramen Soup

Though it looks like it has a lot of steps you can do it quickly if everything is handy.

1. Frying the vegetables

• Heat a pan and add oil and fry broccoli seasoned with pepper and salt and cook covered for 2-3 minutes. The broccoli should remain crunchy.
• Follow the same step for corn.
• To fry mushrooms, choose a flat griddle to make it crispy. Add oil and fry mushrooms on both sides by adding pepper and salt.
• To fry tofu, press the tofu first. Follow the directions on the guide to tofu. Fry the tofu on both sides and keep them aside.

2. Cooking Ramen

• Heat the water in a saucepan and cook Ramen as per the package instruction and drain them. Once drained keep them in a bowl.

3. Flavoring the vegetable stock

• In a saucepan add oil and add chopped garlic, ginger, and onions and fry until brown. Add the vegetable stock and allow it to boil for few minutes.
• Once boiled drain them and discard the onions, garlic, and ginger.
• Bring back them to heat and add miso paste and combine well. Heat until hot. Switch it off.

4. To serve

• In a bowl, add the miso-flavored vegetable stock, broccoli, corn, mushrooms, tofu, and ramen.
• Top them with roasted sesame seeds and chili sauce on top.

Variations

Vegetables: You may add dried mushrooms, shitake mushrooms. Add scallions or cilantro for toppings.
Vegetable stock: While flavoring vegetable stock by adding onions, ginger, and garlic. You can chop them finely and leave them in your stock.
Flavors: Add soy sauce, chili sauce for more flavors.

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• Creamy butternut squash soup
• Chickpeas and kale soup
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Questions/Tips

What kind of miso paste should I use?

Miso paste is generally a fermented paste usually made from grains, soybeans. There are three major types of miso categorized. They are white, red, and yellow.

• White Miso is usually sweetish with a high rice-soybean ratio and fermented for a shorter period of time.
• Red miso is chunky and uses more soybeans with some the ingredients like rice, barley, or rye. It is fermented for a longer period like 2-3 years.
• Yellow miso is a combination of both white and red miso. They are kind of sweetish and sharp taste.

Whatever you choose make sure it has the vegan label on it.

What type of noodles can I use in Miso ramen soup?

I used Ramen whole wheat noodles. You can use a combination of rice and wheat noodles or any Ramen.

What are the best vegetables I can use in soup?

I use broccoli for the crunchy flavor. You can use bok choy too. Furthermore, I added corn and mushroom. Whatever vegetable you use make sure you make it crunchy.

Should I flavor the vegetable stock?

Not necessarily. The flavor of garlic, ginger, and onion induced in vegetable stock gives more taste.

Can I use water instead of vegetable stock?

If you are using miso paste mixed in water it will not taste good. So I strongly suggest using vegetable stock. It is okay if you are not flavoring vegetable stock.

How can I use tofu in soup?

You can follow the detailed post on a guide to tofu to know how it can be fried. Use any one of the steps to fry the tofu.

What can I use instead of tofu?

You can use edamame instead of tofu for protein.

Meal prep/ How to store Vegan miso ramen

As per the recipe, you can prepare everything ahead and store vegetables, vegetable stock separately. When ready to heat warm and serve. It can refrigerate for 2 days and the vegetable stock can be frozen in cubes and stored in a freezer bag. When you like to have soup defrost in the refrigerator overnight and heat in the microwave or stockpot and serve.

Recipe card for Vegan miso ramen soup