This vegan miso ramen is full of rich, warming flavors and signature toppings, such as corn, shiitakes, enoki, menma, and a tasty fried sesame tofu. Low fat and gluten free options are available.
Comfy cozy vegan miso ramen
The rain is back out here in Oregon, and with it comes endless bowls of this vegan miso ramen.
This ramen is perfect for fall, and perfect for quarantine! Not only is it healthier than most other comfort food, it’s also pretty quick to make. It contains a lot of good bacteria for your gut from the fermentation process of the miso. And of course, it’s very aesthetic for all the anime you may (or may not) be binge watching right now.
Simply make the broth, cook the noodles, and prepare whatever toppings you like. Mix it all together, and Voila! Miso ramen done.
If you want to benefit the most from the good bacteria in the miso, add the miso paste to the broth last after it’s cooled down a bit.
So, if you like ramen and are looking for something easy and soothing to satisfy your cravings, you’ve certainly come to the right place. It’s time to cozy down on the couch with you favorite snuggly blanket and a BIG bowl of this stuff.
Where to find the ingredients
Pretty much all of the ingredients can be found at the Asian market. A good majority of them can only be found at an Asian market.
Of course, you can also shop for them online.
At the bottom of the recipe, I compiled a list of links to certain ingredients that are key to the ramen’s success, but may be harder to find in your typical grocery store.
You can also try using Udon, Sommen, or Soba noodles if you’re really in a pinch and can’t find plain ramen noodles anywhere.
Or, (like a boss), you can make the ramen yourself.
If you can’t get ahold of dried shiitakes and are thinking of substituting with fresh ones, I’d urge you to rethink. After drying, the mushrooms offer completely different flavors completely than fresh ones would.
Let me know if you have any specific questions about the ingredients, and I’d be happy to help you out.
A HCLF friendly vegan miso ramen
To make this ramen HCLF (high carb, low fat) friendly really isn’t that hard.
Wherever you see sesame oil, you can simply omit the oil completely. I would suggest following the options to air fry the tofu, and would choose a whole grain soba or udon noodle instead of the typical quick cooking ramen.
Cook the garlic, ginger, and shallot in a half cup or so of water instead of oil. It won’t make much of a noticeable difference anyways since it’s all going in to soup broth.
See! Pretty easy.
Gluten free miso ramen is possible too!
This one is a bit trickier, but doable.
You have to be very particular about the kind of miso paste you buy. Fortunately, my favorite miso paste brand, Hikari, is actually the only brand to receive all three certifications. They are gluten free, additive free, and contain no MSG or GMOs. Some of their pastes are even organic.
I would also suggest switching out the soy sauce for something like tamari or coconut aminos. Soy sauce naturally has a high gluten content, as wheat is one of the key ingredients.
And of course, you’ll have to find gluten free ramen noodles. It’s probably much easier to find a gluten free Soba or Sommen noodle. These may have a slightly different texture from ramen though, and if you’re truly a ramen purist then your best bet is to make them yourself.
I found this recipe for you if you want to attempt making gluten free ramen yourself at home. The recipe has great reviews, and the noodles look fantastic!
And lastly, gochujang. This one isn’t gluten free for the same reasons as soy sauce. Instead, I would recommend switching it out for some sriracha and a little coconut sugar. I haven’t seen a GF gochujang yet myself, but there might be some hiding somewhere!
Making this ramen your own
Making ramen is kind of like making a sandwich. It’s easily customizable, and will differ greatly from person to person. Some people love menma, others (like Naurto) hate menma. You get the idea.
However you change the toppings won’t greatly affect the flavor. The majority of the flavor is coming from the broth. These are just fun little add ins that you can completely change to your own tastes and liking.
What are your favorite miso ramen toppings?
I love the corn in this miso, as is traditional to this particular style of ramen. The fried tofu is also a great addition, which is lightly adapted from Tim Anderson’s “Vegan Japaneasy” cook book. It’s one of my absolute favorite books I use on a weekly basis when cooking at home.
What are your favorite toppings, sauces, or additions for ramen? What is your favorite ramen broth style?
Let me know in the comments section below, and be sure to ask if you have any questions about anything at all.
Snap some pictures of your yummy ramen and share using #alderspirit. Feel free to tag me @alderspirit so I can see your tasty creations!
Vegan Miso Ramen
Ingredients
Miso Broth
- 2 tbsp sesame oil
- 6 cloves garlic
- 1/2" piece ginger, fresh
- 1 large shallot
- 1/4 cup sake
- 7 cups water (filtered preferred)
- 2 tbsp vegan bouillon ("Better than Bouillon's No Chicken")
- 1/2 cup miso paste (any kind is okay, I use white)
- 1 tbsp gochujang
- 1 5" x 3" piece kombu
- 12 ea. dried shiitake mushrooms
- 2 pinches white pepper
- 2 tbsp coconut sugar (optional) (will add slight sweetness)
Fried Sesame Tofu
- 1 16oz pack extra firm tofu
- 1/4 cup sake
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp 50/50 sesame seeds (50/50 is half black (toasted), half white)
- 1 tsp salt
- 1 cup corn starch (omit if air frying)
- 1/4 cup neutral oil
Noodles & Toppings
- 4 servings ramen noodles
- 6 medium green onions
- 2 cups napa cabbage,
- 1½ cups bean sprouts
- 1 pack enoki mushrooms
- 1 cup shiitake mushrooms (these can be the rehydrated dried ones used in making the broth)
- 2 cups cooked corn (canned, frozen, or home cooked)
- 1/4 cup pickled ginger
- 1/2 cup menma (fermented bamboo shoots)
Instructions
Ramen Dashi Broth
- Prep the ingredients. Measure each item out. Mince the garlic and ginger. Finely dice the shallot.
- Heat the sesame oil in a large saucepan over medium high heat. Once the oil is hot, add the garlic, ginger, and shallot. Sauté for 3-5 minutes, or until the shallot starts to turn translucent.
- Add the sake to the pan and cook for 3 minutes.
- Add 2 cups of the water to the pan with the bouillon, miso paste, and gochujang. Stir until each item is dissolved and well mixed.
- Add the remaining water with the kombu, dried mushrooms, and white pepper. Bring the broth to a boil. Cover the pan and remove from the heat. Allow to steep for at least 30 minutes before using. (This is when I would then prepare the tofu and the other toppings)
Fried Sesame Tofu
- Using a tofu press, or any weighted objects and a plate, press the tofu block for at least 15 minutes.
- In a medium bowl, combine the sake, soy sauce, rice vinegar, and sesame seed oil. In a separate bowl, combine the sesame seeds, salt, and cornstarch (If air frying, mix the sake, oil, soy sauce, vinegar, seeds, and salt in a bowl, omitting the cornstarch).
- Remove the tofu from the tofu press and slice into 16 even rectangles.
- Place the tofu rectangles in the bowl with the marinade and gently shuffle them around to coat. Dredge each tofu piece in the cornstarch mixture, and place them onto a mat or sheet to await frying. (If air frying, skip this step)
- Heat the neutral oil in a large saucepan over medium high heat. When the oil is hot and shimmery (2 – 3 minutes), add the tofu rectangles to the pan in a single flat layer. Cook on each side for approximately 4-6 minutes, or until browned and crispy. Remove the tofu from the pan when it's finished cooking and drain on paper towels. Repeat the process until all of the tofu is cooked.(if air frying, transfer the marinated tofu pieces to the air fryer basket and fry at 380° for 7 minutes on each side. Check 5 minutes in to see how the tofu is progressing.)Set aside the cooked tofu to keep warm.
Assembly, Noodles & Toppings
- Bring a large pot of water to a boil. Cook the ramen noodles according to their package instructions. (for me, this is usually 1-2 minutes.)
- Prepare the toppings: finely slice the cabbage into strips, slice the shiitake mushrooms from the broth (if finished steeping), break apart the enoki mushrooms, and thinly slice the green onions and pickled ginger.
- To assemble, place a serving of ramen noodles in a large ramen bowl. Add the sesame tofu, corn, cabbage, bean sprouts, mushrooms, and menma over the top of the noodles. Pour/ladle the broth into the dish as desired. Garnish with green onions and pickled ginger. Enjoy!Any leftover broth will keep in the fridge for 5 – 7 days. Remove the kombu from the broth before storing, as it can get to taste a little too "oceany". Store the toppings and noodles separately. (Ideally, prepare the toppings and noodles fresh each time, the broth is easily reusable.)
Notes
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Ramen what can I say. Delicious easy perfect for a chilly day.