Discovering the Perfect Comfort Food
My Favorite is Quick Vegan Spicy Miso Ramen and One chilly evening, I found myself craving something warm and satisfying, but I wanted it to be quick and easy. That’s when I remembered a recipe I had stumbled upon—Quick Vegan Spicy Miso Ramen. I had always been a fan of Japanese cuisine, especially ramen, but making a vegan version that was both hearty and packed with flavor seemed like a dream come true. The idea of creating a dish that could be comforting yet healthy was exactly what I needed. With just a few simple ingredients, I knew I could whip up something that would warm me from the inside out.
A Burst of Umami and Spice
As I started preparing the miso broth, the kitchen filled with the rich aroma of umami. The combination of white miso paste and almond butter created a silky, smooth base that felt luxurious. To add a kick, I stirred in a spoonful of doubanjiang—my favorite fermented chili bean paste. The spicy scent immediately made my mouth water, and I couldn’t wait to taste the final dish. The broth came together so quickly, and I was amazed at how such simple ingredients could create such depth of flavor.
Noodles and Toppings Galore
With the broth ready, I tossed in the instant ramen noodles, letting them soak up all the delicious flavors. While the noodles cooked, I prepared the toppings—bok choy, shiitake mushrooms, corn, and scallions. The vibrant colors of the vegetables made the dish look as good as it smelled. Once the noodles were tender, I assembled the ramen bowls, layering each one with the beautifully cooked vegetables, a sprinkle of sesame seeds, and a sheet of roasted nori for that perfect finishing touch.
The Ultimate Vegan Comfort Food
As I sat down to enjoy my Quick Vegan Spicy Miso Ramen, I couldn’t help but feel a sense of accomplishment. In just 25 minutes, I had created a dish that was not only visually appealing but also bursting with flavor. The spicy miso broth was comforting, the noodles were perfectly chewy, and the variety of toppings added great texture and taste. This ramen quickly became my go-to recipe for a quick, comforting meal that didn’t compromise on flavor or nutrition. Now, whenever I need a little warmth and comfort, I know exactly what to make.
Table of Contents
Chef’s Notes-Quick Vegan Spicy Miso Ramen
- While white miso is mild and sweet, using yellow or red miso can add a stronger umami flavor. Adjust the quantity if using a stronger miso to avoid overpowering the broth.
- If you don’t have almond butter, tahini or Asian sesame paste can be excellent substitutes, adding a creamy texture to the broth. Peanut butter can also be used, but it will introduce a different flavor profile.
- Doubanjiang can be quite spicy. Start with 1/2 tablespoon if you’re unsure about the spice level, and add more to taste. If you prefer a different spice level, gochujang or sriracha can offer a sweeter, less intense heat.
- Avoid overcooking the ramen noodles by turning off the heat and letting them cook in the hot broth. This method ensures the noodles are tender without becoming mushy.
- For a creamier broth, consider blending a portion of the soy milk with the miso paste and almond butter before adding it to the pot. This will ensure a smooth and well-incorporated base.
- Customize the toppings based on seasonal vegetables or what you have on hand. Spinach, kale, or even roasted sweet potatoes can add unique textures and flavors.
- Toast the nori sheets lightly before adding them as a garnish. This will enhance their flavor and make them more aromatic.
- If the broth is too salty, add a splash of water or more soy milk to balance it out. If it’s too bland, a dash of soy sauce or a pinch of salt can help.
Quick Vegan Spicy Miso Ramen
4
bowls10
minutes15
minutes350
kcal25
minutesDive into a bowl of this Quick Vegan Spicy Miso Ramen! It’s incredibly easy to whip up, packed with rich umami flavors, and customizable with your favorite veggies and toppings. Perfect for those busy days when you crave something comforting yet nutritious. This one-pot wonder will become your go-to for a hearty, satisfying meal. Get ready to impress your taste buds!
Ingredients
- Silky Miso Broth
3 tablespoons white miso paste
2 tablespoons almond butter or Asian sesame paste
4 cups soy milk (or oat milk)
- Spiciness
1 tablespoon doubanjiang (fermented chili bean paste) or gochujang
- Ramen Noodles
4 packs of plain instant ramen noodles (no sauce packets)
- Ramen Toppings
2 cups bok choy or other greens of choice
1 cup sliced mushrooms (use dried shiitake mushrooms rehydrated in broth)
1 cup corn kernels
1/2 cup chopped scallions (green part)
2 tablespoons mixed sesame seeds (black and toasted)
Roasted nori sheets for garnish
Additional chili oil (rayu) to finish
Directions
- Prepare the Broth – In a medium pot over medium-high heat, combine the white miso paste and almond butter with soy milk. Stir until the mixture is smooth and well combined. This should take about 3-4 minutes.
- Add Spiciness – Stir in the doubanjiang or your chosen chili paste into the broth. Adjust the amount based on your desired spice level. Let it simmer for another 2-3 minutes.
- Cook the Noodles – Add the instant ramen noodles to the pot. Turn off the heat and let the noodles cook in the hot broth for about 5 minutes until they are tender.
- Assemble the Ramen – Once the noodles are ready, divide them into bowls. Pour the hot broth over the noodles and top with bok choy, mushrooms, corn kernels, scallions, sesame seeds, and nori sheets.
- Finish and Serve – Drizzle additional chili oil over the top if desired and serve immediately.
Equipment
- chef’s knife
- cutting board
- medium pot
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 6g
- Protein: 12g
- Vitamin A: 20IU
- Vitamin C: 15mg
- Calcium: 25mg
- Iron: 15mg
FAQ-Quick Vegan Spicy Miso Ramen
Can I make this ramen gluten-free?
Yes! Simply use gluten-free ramen noodles or rice noodles, and ensure that the miso paste and doubanjiang are gluten-free.
How can I make the broth creamier?
For a richer, creamier broth, blend the soy milk with the miso paste and almond butter before heating. You can also use full-fat coconut milk as an alternative.
What other toppings can I use?
You can add tofu, tempeh, roasted sweet potatoes, spinach, kale, or even edamame for extra protein and variety. Pickled vegetables also add a nice tangy contrast.
Can I make this ramen in advance?
The broth can be made in advance and stored in the refrigerator for up to 3 days. However, cook the noodles fresh when you’re ready to serve to prevent them from becoming mushy.
Is there a way to reduce the spice level?
Yes, simply reduce the amount of doubanjiang or substitute it with a milder chili paste like gochujang. You can also omit the chili oil garnish for a less spicy finish.
