Vegan Miso Ramen

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

Prep time

10 Mins
cook time

15 Mins
servings

3-4
Author

@veganeverytime

Ingredients

1 tbsp olive oil
2 tsp fresh ginger, minced
2 cloves garlic minced
2 tbsp miso paste
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
4 cakes Lotus Foods Organic Millet & Brown Rice Ramen

Optional Toppings

kimchi
cucumber
cilantro
tofu
Korean roasted seaweed
sesame seeds
chilli sauce

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

1

In a large pot, heat olive oil over medium-high heat. Add ginger and garlic and cook for 1 min or until fragrant, stirring frequently to avoid burning.
2

Reduce heat, add miso paste and stir well. 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.
3

Adjust seasoning to taste, adding a little more soy sauce, depending on preference.
4

Cook noodles according to package directions. Drain and rinse in cold water.
5

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