Vegetarian Spicy Miso Ramen
Warm up your soul with this bold and comforting Vegetarian Spicy Miso Ramen! Packed with rich umami flavor from miso paste and a touch of heat from red chili paste, this hearty dish is a plant-based twist on the classic ramen recipe. Featuring tender cubes of tofu, earthy shiitake mushrooms, and vibrant baby bok choy swimming in a luscious vegetable broth, this ramen is both nourishing and satisfying. Perfectly cooked ramen noodles serve as the base, while garnishes like green onions, nori strips, and a drizzle of chili oil add layers of texture and spice for the ultimate ramen experience. Ready in under an hour, this recipe is ideal for cozy dinners or easy weeknight meals, offering a delectable combination of flavors that vegetarians and spice lovers alike will adore!
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Recipe Information
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)
Instructions
Cook the ramen noodles according to package instructions. Drain, rinse with cold water, and set aside.
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.
Stir in the red chili paste and miso paste, cooking for another 1-2 minutes to enhance their flavors.
Slowly pour in the vegetable broth, whisking to dissolve the miso paste completely. Add soy sauce and bring the mixture to a gentle simmer.
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.
If using corn, stir it into the broth during the last few minutes of cooking.
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.
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
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 16.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8423 mg | 366% | |
| Total Carbohydrate | 264.9 g | 96% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 51.5 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2465 mg | 190% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 5983 mg | 127% | |
*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.
