Spicy Vegan/GF Miso Ramen

Spicy Vegan/GF Miso Ramen

Prep Time: 10 min Cook Time: 30 min Total Time: 40 min Servings: 4

Winter has definitely stepped up its game! By the time we get home from our freezing commutes, we are desperate for a warming, hearty dinner that we can pull together quickly - and this ramen is becoming our go-to dinner for the coldest of nights. Traditionally, ramen broth takes several painstaking hours to make, but with our busy schedules, we absolutely need a version that can be made quickly when we get home from work without sacrificing any amazing flavor. If you are not a fan of spicy food, we also have our regular Vegan Miso Ramen, but for those of you that enjoy spicing things up, this recipe brings the perfect level of heat without burning a hole in your face! With just 30 minutes of cook time, this broth hits all the right savory and spicy notes. Be warned though, this ramen is addictive, and if you are anything like us, you will find yourself making it every week!

Ingredients:

For Broth:

  • 2 tbsp sesame oil

  • 2 tbsp fresh ginger, minced

  • 4 cloves garlic, minced

  • 2 tbsp red chili garlic sauce (we use Huy Fong Chili Garlic Sauce!)

  • 4 tbsp miso paste

  • 4 tbsp soy sauce (use tamari if GF!)

  • 2 tsp rice vinegar

  • 2 tsp cane sugar

  • 2 quarts low-sodium vegetable broth

  • 3-4 cakes of ramen noodles (we use Lotus Brown Rice Ramen, which happens to be GF!) 

For Topping:

  • 8 oz oyster mushrooms

  • 3 green onions, julienned

  • 6-8 small sweet peppers, sliced

  • 1 tsp chili oil

  • 1 block silken tofu, cubed

  • 1 cup bean sprouts

  • Sesame seeds

Instructions:

  1. To make the broth, add the sesame oil, ginger, red chili garlic sauce, and garlic to a large pot on medium-high heat. Allow to sauté for 1-2 minutes until fragrant. Add the miso paste and whisk to break it down as much as possible. Add the soy sauce, rice vinegar, salt, and sugar and stir to combine. Begin to slowly pour in your veggie broth, whisking to continue to break down the miso paste. 

  2. Bring the broth to a boil. Once boiling, reduce to a simmer on medium-low heat for 20 minutes. 

  3. While the broth simmers, toss the julienned green onions in the chili oil until fully coated and set aside. Carefully separate the oyster mushroom bunches into bite-sized clusters of mushrooms.

  4. After the broth has been simmering for about 20 minutes, add the clusters of oyster mushrooms and leave them simmering for 2-3 minutes. Remove mushrooms and set aside.

  5. Add noodles to the broth and allow to simmer until the noodles are soft. Remove the pot with broth and noodles from the stove and dish out into large bowls. Arrange your toppings on top of the ramen and allow to sit for a couple of minutes. Tip: Letting the toppings sit in the broth for a few minutes allows veggies and tofu to cook a bit in the broth! 

  6. Grab some chopsticks, and slurp away!

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