Imagine a bowl of pure comfort that transports you straight to the heart of Japanese cuisine, without using a single animal product. This Vegan Ramen with Miso Tahini Broth is not just a meal—it's a culinary adventure that will revolutionize your plant-based cooking. Creamy, rich, and bursting with umami flavors, this recipe proves that vegan dishes can be just as indulgent and satisfying as traditional recipes, if not more so!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 2 tablespoons tahini
- 200g ramen noodles
- 1 cup mushrooms, sliced
- 1 cup bok choy, chopped
- 2 green onions, sliced
- 1 tablespoon soy sauce
- Sesame seeds for garnish
Instructions
- Begin by gathering all the ingredients: vegetable broth, miso paste, tahini, ramen noodles, mushrooms, bok choy, green onions, soy sauce, and sesame seeds.
- In a medium saucepan, bring the 4 cups of vegetable broth to a gentle simmer over medium heat.
- While the broth is heating, prepare the miso tahini mixture. In a small bowl, combine the 2 tablespoons of miso paste and 2 tablespoons of tahini. Mix well until smooth and set aside.
- Once the broth is simmering, add the miso tahini mixture to the saucepan. Stir well to combine, ensuring that the miso paste is fully dissolved in the broth.
- Add the sliced mushrooms to the broth and let them cook for about 5 minutes, until they are tender.
- Next, add the chopped bok choy to the saucepan and cook for an additional 3-4 minutes until it has wilted.
- While the vegetables are cooking, prepare the ramen noodles according to the package instructions. Usually, this involves boiling them in a separate pot of water for about 3-4 minutes until they are al dente.
- Once the noodles are cooked, drain them and set aside. If desired, you can rinse them under cold water to prevent sticking.
- After the bok choy has wilted, stir in the 1 tablespoon of soy sauce for added flavor. Adjust the seasoning if necessary.
- To serve, divide the cooked ramen noodles into two bowls. Carefully ladle the miso tahini broth with mushrooms and bok choy over the noodles.
- Garnish each bowl with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.
- Enjoy your delicious vegan ramen with miso tahini broth while it’s hot!
Tips
- Use high-quality miso paste for the most authentic and deep flavor profile. White or yellow miso works best for this recipe.
- Don't overcook your vegetables - they should remain slightly crisp to maintain nutritional value and texture.
- For extra flavor, consider toasting your sesame seeds before garnishing to enhance their nutty aroma.
- If you want to add more protein, consider adding cubed tofu or edamame to the broth.
- Make sure to prepare all ingredients before starting to cook, as this recipe moves quickly once you begin.
- Adjust the broth's consistency by adding more vegetable broth if it becomes too thick.
- For a gluten-free version, use tamari instead of soy sauce and ensure your miso paste is gluten-free.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
