Description
Creamy Vegan Ramen is the kind of bowl I turn to when I crave comfort with a gentle, nourishing touch. It’s silky from miso and peanut butter, fragrant with ginger and garlic, and layered with tender noodles, mushrooms, and vibrant vegetables.
Ingredients
Units
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- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garlic, minced
- 1 medium carrot, shredded
- 6 cups hot water or vegetable stock
- 1/4 cup miso paste
- 2 tablespoons smooth peanut butter
- 2 cups shiitake or brown mushrooms, sliced
- 3 packs dried ramen noodles (about 200g)
- 1 tablespoon green onions, chopped
- 1/4 teaspoon black pepper (optional)
- 1/4 cup edamame
- 1/4 cup sweet corn
- 1/4 cup shredded carrot
- 2 tablespoons green onions
- 1 tablespoon sesame seeds
Instructions
- Heat the oil in a large pot over medium-high heat
- Sauté onion, ginger, and garlic for about 1 minute until fragrant
- Add shredded carrot and cook for 2 minutes until softened
- Pour in hot water or stock and bring to a gentle simmer (3–4 minutes)
- Stir in miso paste and peanut butter until fully dissolved and creamy
- Add mushrooms and simmer for 3–4 minutes until tender
- Cook ramen noodles directly in the broth for 2–3 minutes
- Stir in green onions and season with black pepper
- Serve by dividing noodles into bowls, adding broth, and topping generously
Notes
Don’t boil the miso keep it at a gentle simmer. Stir noodles gently to prevent sticking. Store noodles and broth separately in airtight containers in the fridge for up to 3 days. Reheat broth on the stovetop, then add noodles just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 520Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 135mg