I’m a noob when it comes to ramen.
Unless we’re counting Top Ramen (we’re not), which I consumed regularly as a child.
Instant noodles have a time and place…
But homemade ramen can come together relatively quickly as well!
And boy it’s worth it.
We’re talking umami-rich sauteed shiitake mushrooms, zingy ginger, wholesome vegetable broth, protein-packed soba noodles, fresh baby spinach, pleasantly salty white miso, and tamari (or liquid amios) for another kick of savory flavor.
But wait, it gets better.
Half the fun involves colorful, fresh toppings!
Herbaceous cilantro, sliced green onions aka scallions, shredded purple cabbage, naturally sweet grated carrot, plus a generous drizzle of toasted sesame oil and a sprinkle (or two) of Gomasio really take this bowl of steamy comfort to the next level.
Add some spice if you like!
Then consume while hot—slurp if solo, otherwise please refrain…
P.S. This recipe makes one hearty serving. And I suggest consuming your big ole bowl right away before the noodles become sadly sog. If you’re wanting a smaller portion, simply half the recipe. Or, add half of the noodles, and cook the remaining noodles when you reheat the leftover broth. Does that makes sense?? If not, just make + eat the whole thang, it’s pretty light after all.
P.P.S. Wanting more protein? The noodles in this dish contain 11 grams of protein alone, but feel free to add small cubes of firm tofu to the broth when you stir in the noodles, or top your finished bowl with baked tofu, tempeh, edamame, or whatever your choice of protein may be. We like options over here.
P.P.P.S. No, most soba noodles are not gluten-free! So, if you’re wanting a gluten-free ramen, choose gf noodles—like 100% buckwheat. Make sure your tamari is gluten-free too, as well as your miso. I know I knowww.
P.P.P.P.S. I use a low-sodium vegetable broth because we have a lot of potentially sodium heavy characters up in here… tamari, miso, and Gomasio all contain salt. So. Be aware of these factors when choosing your pantry items. We don’t want to raise anyone’s blood pressure now. (I’d rather OD on sugar personally.)
P.P.P.P.P.S. Fellow PNW gal Traci has a lot of tasty plant-focused recipes over on her blog, Vanilla and Bean. I used her scrumptious Mushroom Ramen Noodles with Miso and Spinach for inspiration. Her Smashed Chickpea Salad Sandwich is also yums. Thank you Traci!
Easy Vegan Miso Ramen
Ingredients
- 1 tablespoon unrefined coconut oil, or avocado oil
- 5 ounces shiitake mushrooms, stems removed, thinly sliced
- 1 1/2 teaspoons microplaned or minced fresh ginger
- 3 cups low-sodium, high quality vegetable broth (I used Pacific Foods)
- 90 grams soba noodles (I used 1 bundle Hakubaku organic soba)
- 2 cups fresh baby spinach
- 1 tablespoon white miso paste (I use Miso Master Organic Mellow White Miso)
- Tamari or liquid aminos, to taste
Toppings:
- Fresh cilantro
- Thinly sliced green onion
- Shredded purple cabbage
- Grated carrot
- Toasted sesame oil
- Sesame seeds or Gomasio (seasoned sesame)
Instructions
- In a medium-large pot, heat the oil over medium.
- Reduce the temperature to medium-low, then add the mushrooms. Let the mushrooms sit for about 5 minutes, then add the ginger, stir, and continue to cook until the mushrooms are tender, about 3 minutes—stirring occasionally.
- Add the broth and bring to a low boil. Remove a half cup of broth and set aside. Add the noodles to the boiling broth, then simmer until the noodles are tender, about 4 minutes. Remove from heat.
- Add the miso to the reserved broth, whisking to combine. Add the miso mixture to your noodles.
- Add the spinach to your noodles, along with tamari or liquid aminos to taste.
- Carefully spoon the broth and noodles into a large bowl, then top with fresh cilantro, thinly sliced green onion, shredded purple cabbage, grated carrot, toasted sesame oil, and sesame seeds.