Vegan Mushroom Miso Ramen
It's gotten colder and colder in Chicago as we near the first day of fall and it's probably obvious how ready I am for warm meals. Last week I shared Sesame Peanut Noodles that's my new go-to comfort food when I'm feeling lazy and need something filling. Then I shared my Vegan Dirty Chai Latte which will save you time and money by making it at home yourself!
One of my all time favorite foods, though, is ramen. I love how warming and savory it is. I've even reviewed my personal Favorite Ramen Spots in Chicago in case you want to check out a few local spots yourself.
Today, though, I'm going to show you how to make your own! It's surprisingly easy and much more affordable than going out to a ramen shop - the typical bowl averages at $14 (yikes!). The best part is this recipe is 100% vegan! Pretty much every ramen ever is made with pork broth and egg noodles, just to name a few of the non-vegan friendly ingredients. So how will we emulate the savory, salty flavor that traditional ramen broths maintain?
The most important ingredient we'll use is miso paste. Miso paste is a vital ingredient in Asian cooking but particularly so when trying to imitate a salty-meat-originating flavor. Miso paste is made of fermented soybeans which are then mashed to create the paste consistency. It provides an umami flavor which is where the savory aspect of this dish comes from.
We'll also use shiitake mushrooms which provide an earthy flavor but can also be a substitute for pork belly or chashu chicken - two other common meats used in traditional ramen. For those who aren't mushroom fans, don't worry, we're going to marinate these in teriyaki sauce which will completely transform their flavor.
This recipe is
- 30 minutes or less
- 8 grams of protein!
- 2 Lotus Foods Millet & Brown Rice ramen cakes
- 2.5 cups of Imagine Vegetarian No-Chicken Broth
- 1/2 of one large shallot, chopped
- One clove of garlic, finely minced
- 1 tbsp white miso
- 1 tbsp Sriracha sauce
- 2 shiitake mushrooms, sliced thinly
- 2 tbsp roughly chopped green onions
- 2 tbsp teriyaki sauce
- 1 tbsp sesame oil
- 2 tsp coconut aminos
- Slice two shiitake mushrooms about a centimeter thin and place in a bowl with 2 tbsp of teriyaki sauce. Toss until each slice is coated and let sit while you prep the other ingredients.
- Mince the garlic and and chop the shallot. Add to a medium sized pot with the tbsp of sesame oil on low heat. Stir occasionally to prevent burning.
- Once the garlic and shallot are fragrant, add one tbsp of miso paste and allow to melt. If the garlic or shallot look like they may begin to burn, you can add a little more sesame oil or a tbsp of water. You want the miso the melt almost completely.
- Add the 2.5 cups of no-chicken broth, 2 tsp of coconut aminos, and 1 tbsp of Sriracha to the pot and stir. Add the mushrooms and ramen, stirring again, increasing the heat to medium high. Cover and let cook for about three to four minutes.
- While the noodles and mushrooms cook, chop the green onions roughly. These are to help balance the salt from the miso and other salty ingredients.
- Remove the lid from the pot and stir, checking the noodles have cooked completely. Serve a portion in a deep bowl and sprinkle green onions on top. Eat immediately and enjoy!