Vegan Miso Ramen

These delicious noodles in a spicy broth are topped with soft tofu, kimchi, cucumber, and seaweed, but you can choose your favorite toppings to create your own bowl of dreams!

Vegan Miso Ramen

These delicious noodles in a spicy broth are topped with soft tofu, kimchi, cucumber, and seaweed, but you can choose your favorite toppings to create your own bowl of dreams!

Course

Main
Prep time

10 Mins
cook time

10 Mins
servings

3-4
Author

@veganeverytime
Video & Images by

@sncxkitchen

Ingredients

4 cakes Lotus Foods Organic Millet & Brown Rice Ramen
1 tbsp olive oil
2 cloves garlic, minced
2 tsp fresh ginger, minced
6 cups vegetable broth
2 tbsp sambal oelek chili sauce
½ tbsp sesame oil
1 tbsp maple syrup
½ tbsp rice vinegar
½ tbsp soy sauce
¼-½ tsp red pepper flakes
2-4 tbsp miso paste

Toppings

kimchi
cucumber/zucchini
tofu
Korean roasted seaweed
sesame seeds

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

1

Cook noodles according to directions on package. Drain and rinse in cold water.
2

Meanwhile, heat olive oil in a large pot over medium-high heat. Add garlic and ginger and cook for 1 min or until fragrant, stirring frequently to avoid burning.
3

Add broth, sambal oelek, sesame oil, maple syrup, rice vinegar, soy sauce, and red pepper flakes. Stir well, bring to a simmer, and cook for 5-7 mins.
4

Turn off heat, add miso paste, and stir well. Adjust seasoning to taste, adding a little more soy sauce, depending on preference.
5

To serve, divide noodles between bowls, ladle the hot broth, and top as preferred.