Description
A quick, savory, and comforting vegan ramen with a spicy miso broth and tender vegetables.
Ingredients
- 2 packs of vegan ramen noodles
- 4 cups vegetable broth
- 2 tablespoons sesame oil
- 1 tablespoon miso paste (veggie)
- 1 cup sliced mushrooms
- 1 cup chopped bok choy
- 1 cup sliced bell peppers
- 1 teaspoon red pepper flakes (or to taste)
- 2 green onions, chopped
- Soy sauce to taste
- Tofu (optional, for protein)
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the sliced mushrooms and bell peppers. Sauté until they soften, about 4–5 minutes.
- Stir in the miso paste and red pepper flakes to coat the vegetables.
- Pour in the vegetable broth and bring to a boil.
- Add the ramen noodles and cook according to package instructions, usually 3–4 minutes.
- Add the bok choy and cook for an additional 2–3 minutes until wilted but still bright.
- Taste the broth and adjust seasoning with soy sauce as needed.
- Serve hot, garnished with chopped green onions and tofu if desired.
Notes
Use white or yellow miso for a mild umami base; red miso will be stronger. For gluten-free, use certified gluten-free ramen and tamari instead of soy sauce. Firm tofu pressed and cubed grills or pan-frys nicely for texture.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese