143min 4 ppl
Vegan Miso Ramen
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 6 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 18g
Carbs 62g
Fats 12g
About this dish
A savoury kombu and shiitake broth loosened with dark miso paste, piled with crumbled fried tofu, sweetcorn and beansprouts in place of the usual pork. A plant-based take on Hokkaido's cold-weather bowl.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Garlic clovescrushed3
- Fresh Gingersliced15 g
- Beansprouts100 g
Dairy & Eggs
- Vegan butter20 g
Plant Proteins
- Firm tofucrumbled, for vegan mince250 g
Tins & Jars
- Kombu dashi2000 ml
- Sweetcorn80 g
Dried Goods
- Dried shiitake mushrooms30 g
- Ramen noodles600 g
Oils & Condiments
- Dark miso paste100 g
- Soy sauce20 ml
- Sesame Oil15 ml
Utensils
- Large saucepan
- Large frying pan
Method
1
Heat the sesame oil in a large saucepan and fry the garlic and ginger for 2 minutes until fragrant.
Approx. 2 minutes
2
Add the kombu dashi and dried shiitake mushrooms, bring to a simmer and cook for 15 minutes until the mushrooms have softened and the broth is fragrant.
Approx. 15 minutes
3
Fry the crumbled tofu in a dry frying pan over medium-high heat for 6 minutes until browned and crumbly, then toss with a little of the soy sauce.
Approx. 6 minutes
4
Lift the softened shiitake out of the broth and slice thinly, then whisk the miso paste with a ladleful of the hot broth in a small bowl until smooth and stir it back into the pot with the remaining soy sauce.
Approx. 6 minutes
5
Cook the ramen noodles in boiling water according to the packet instructions, then drain well.
Approx. 5 minutes
6
Divide the noodles between bowls, ladle over the miso broth, and top with the crumbled tofu, sliced shiitake, sweetcorn, a knob of vegan butter and beansprouts.
Approx. 8 minutes
