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creamy vegan miso ramen

Creamy Vegan Miso Ramen

Let's get down and slurpy with this creamy vegan miso ramen! It's easy to make and super satisfying with over 31g of protein.
4.93 from 14 votes
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Course: Main Course, Soup
Cuisine: Japanese
Keyword: Creamy Vegan Miso Ramen
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 2
Calories: 598kcal
Author: Richard

Equipment

  • Oven or air fryer
  • Medium Bowl
  • 2 Medium Saucepans

Ingredients

For the tofu

  • 280 g extra firm tofu
  • 2 teaspoon reduced sodium soy sauce or tamari for gf version
  • ½ tablespoon sesame oil
  • 1 teaspoon agave syrup
  • 1 teaspoon rice vinegar

For the broth

  • 1 teaspoon olive oil
  • 4 spring onions chopped
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 6 shiitake mushrooms sliced
  • 200 ml vegetable stock or broth
  • 400 ml boiling water
  • 2 teaspoon white miso paste
  • 120 ml soy milk

To serve

  • 1 pak choi halved
  • 100 g sweetcorn frozen or fresh
  • 200 g noodles wheat ramen or soba/rice noodles for a gf version
  • 1 spring onion finely chopped for serving
  • crispy chilli oil (optional)
Metric - US Customary

Instructions

To Make the Tofu

  • Preheat oven or air fryer to 200 °C.
  • Slice the tofu into cubes then place in a medium bowl. Add the remaining tofu ingredients and stir to coat.
    280 g extra firm tofu, 2 teaspoon reduced sodium soy sauce, ½ tablespoon sesame oil, 1 teaspoon agave syrup, 1 teaspoon rice vinegar
  • Spread the tofu on a baking sheet or the basket of your air fryer and bake or air fry for 15-20 mins.

To make the broth

  • Place a medium saucepan over medium heat and add the olive oil. Add the spring onions, garlic and ginger and fry for 3-5 minutes. Add a splash of water if the ingredients start to catch.
    1 teaspoon olive oil, 4 spring onions, 2 cloves garlic, 1 tablespoon ginger
  • Add the remaining ingredients to the pan except for the miso paste and soy milk. Bring to a simmer then reduce the heat to low. Leave to simmer for 10 minutes.
    6 shiitake mushrooms, 200 ml vegetable stock, 400 ml boiling water
  • Bring a separate saucepan of water to the boil. When you’re almost ready to serve, cook your pak choi and sweetcorn until just cooked. Remove from the water then cook your noodles in the same pan.
    1 pak choi, 100 g sweetcorn, 200 g noodles
  • Divide the miso and soy milk between two bowls. Spoon in a little broth then stir together until smooth. Divide the noodles between the two bowls and then stir in more broth.
    2 teaspoon white miso paste, 120 ml soy milk
  • Top with the cooked pak choi, the shiitake mushrooms, the tofu and some chopped spring onions. If desired, add a little crispy chilli oil. Serve hot and enjoy.
    1 spring onion

Nutrition

Calories: 598kcal | Carbohydrates: 103g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 1719mg | Potassium: 936mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1088IU | Vitamin C: 14mg | Calcium: 197mg | Iron: 6mg