Dairy-Free Spicy Miso Ramen
Dive into a bowl of bold and hearty Dairy-Free Spicy Miso Ramen, where rich flavors and creamy textures meet plant-based perfection. This comforting recipe features a velvety coconut milk-infused miso broth spiked with chili paste and red chili flakes for a vibrant kick. Tender ramen noodles mingle with shiitake mushrooms, bok choy, and protein-packed tofu, creating a satisfying and nourishing meal. Crafted with sesame oil, ginger, garlic, and tamari or soy sauce, this dish is ideal for anyone seeking a vegan or dairy-free alternative to traditional ramen. Quick to prepare in just 40 minutes, this customizable ramen can be topped with green onions, nori strips, corn, and sesame seeds for the ultimate restaurant-style experience at home. Perfect for weeknight dinners or cozy weekend meals, this recipe is gluten-free adaptable and full of irresistible umami goodness.
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Recipe Information
Ingredients
- 2 tablespoons sesame oil
- 4 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 4 stalks green onions, sliced (white and green parts separated)
- 1 teaspoon dried red chili flakes
- 3 tablespoons miso paste
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon chili paste (such as sambal oelek)
- 14 ounces ramen noodles (gluten-free if needed)
- 1 cup shiitake mushrooms, sliced
- 8 ounces firm tofu, cubed
- 2 heads bok choy, cut into quarters
- 1 cup corn kernels (optional)
- 1 sheet nori sheets, cut into strips
- 1 tablespoon sesame seeds (optional)
Instructions
Heat sesame oil in a large pot over medium heat.
Add minced garlic, grated ginger, and the white parts of the sliced green onions. Cook for 1-2 minutes until fragrant.
Stir in the dried chili flakes and miso paste. Cook for another minute, stirring constantly to prevent burning.
Add the soy sauce, vegetable broth, coconut milk, and chili paste. Stir to combine and bring to a simmer.
Once the broth begins to simmer, add shiitake mushrooms and cubed tofu. Cook for 5-7 minutes until the mushrooms are tender.
Add the ramen noodles and bok choy to the pot. Cook according to the noodle package instructions (about 3-5 minutes), or until the noodles are soft and the bok choy is tender but still vibrant.
Taste the broth and adjust seasoning with additional chili paste, soy sauce, or salt if needed.
Ladle the ramen into bowls, dividing the noodles, broth, and toppings evenly.
Garnish with the green parts of the green onions, corn kernels, nori strips, and sesame seeds, if using. Serve immediately.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10487 mg | 456% | |
| Total Carbohydrate | 292.8 g | 106% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 47.9 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1979 mg | 152% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 4917 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
