Speedy Vegan Spicy Miso Ramen
This fragrant ramen broth is packed with fresh vegetables, umami-rich miso, and protein-rich tofu.
March 19, 2024
Working from home? Lunchtime just got a lot easier (and tastier) thanks to this quick and easy noodle soup from the Vegan Everything cookbook. Add thinly sliced mushrooms like enoki, shiitake, or button mushrooms for a boost of nutrients and umami flavor.
What you need:
8 cups vegetable broth
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
10½ ounces egg-free ramen noodles
2 carrots, peeled and shaved into thin strips
7 ounces firm tofu, cut into ¾-inch cubes
2 scallions, thinly sliced
1 cup fresh bean sprouts
2 red jalapeños, finely chopped
½ teaspoon ground pink peppercorns
½ teaspoon black pepper
¼ cup yellow miso paste
What you do:
- In a large pot over high heat, bring broth, soy sauce, and sesame oil to a boil. Add noodles and cook for 5 minutes, until just tender. Remove noodles with tongs and divide among four serving bowls, leaving broth at a boil.
- Add carrots, tofu, scallions, and bean sprouts to broth and boil for 3 minutes, until softened. Using a slotted spoon, remove from pot and divide among soup bowls.
- Add jalapeños, peppercorns, and pepper to broth. Bring to a rapid boil. Remove from heat and stir in miso. Divide broth among soup bowls and serve immediately.
For more plant-based recipes like this, read:
JUMP TO ... Latest News | Recipes | Guides | Health | Shop
Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.
