Mushroom Miso Ramen
- Prep Time: 20 minutes
- Cook Time: 30 minutes - 1 hour
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Scale
- 6 cups mushroom stock (store bought or homemade)
- 1 tbsp light vegetable oil or use water
- 5 cloves garlic, roughly chopped
- 1 3-inch piece of ginger finely grated or chopped
- 3 tbsps soya sauce or tamari for gluten-free (plus more to taste)
- 1/4 cup miso paste. (I like dark miso’s flavor. You can use your favorite)
- 1 medium yellow onion, coarsely chopped
- 2 1/2 cups mushrooms ( I used cremini, shiitake and enoki )
- 2 carrots cut into matchsticks
- 4 bunches of bok choy
- 1/2 cup lemon balm. (Can sub for a squeeze of lemon)
- 1/2 cup medium firm tofu, diced into small cubes
- Green onion for garnish
- 8 ounces ramen noodle (ensure gluten-free and vegan on the package)
Instructions
- Heat a large soup over medium-high heat.
- Once hot add oil (or water) mushrooms, onion, garlic and ginger. Sauté, stirring occasionally for 3-4 minutes or until the mushrooms have browned slightly and onion has turned translucent.
- Add 1 cup mushroom broth to deglaze the bottom of the pot. Use a wooden spoon to scrape up any bits that may have stuck to the bottom.
- Add remaining broth, soya sauce, mirin and vegetables and tofu (except green onion). Do not add the miso paste as cooking it at a high heat can destroy the probiotics.
- Simmer on low for 30min – 1 hour stirring occasionally. The longer it cooks the more the flavor will deepen and develop.
- Add miso paste. Taste the broth and add more soya sauce or miso paste if needed.
- Meanwhile make the ramen noodles according to package directions. Drain and set aside.
- Divide ramen noodles between the serving bowls. Top with broth, vegetables and top with green onion.
- Store leftover broth separate from the noodles in the refrigerator for up to 5 days or freeze for up to 2 months.
Find it online: https://susancooksvegan.com/mushroom-miso-ramen/