Saucepan@saucepan · Shared this recipeFollowAsian · dinnerEasy One-Pot Spicy Miso Ramen (Vegan)A quick and comforting one-pot vegan ramen with a rich, silky, and spicy miso broth.total25 minprep5 mincook20 minserving1Original recipe on thefoodietakesflight.comKeep this recipeAdd a copy of Easy One-Pot Spicy Miso Ramen (Vegan) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients1 servingBack to 1 serving1 tbsp sesame oil1 tsp minced or grated ginger2 clove cloves garlic, minced2 scallions makes 1/2 cup sliced), chopped (white and green parts separated1.5 tbsp miso paste, I used white miso1 tbsp plain peanut butter, or Asian sesame paste0.5 tbsp doubanjiang ), or other chili sauce/paste, adjust according to desired spice (see notes2 cup vegetable broth ), or water (see notes1 cup soy milk, or other plant-based milk like oat milk1 tbsp layu, japanese chili oil or other chili oil, adjust according to desired spice2 dried shiitake mushrooms1 tbsp soy sauce, or more to taste* see notesSalt, to taste, if needed1 head bok choy, or other greens of choice1 instant ramen brickSliced mushrooms, from the dried shiitake mushrooms0.5 cup corn kernelsChopped scallions, green partSesame seeds, I added a mix of black and toasted sesame seedsMore layu, japanese chili oil, to finishRoasted nori sheetsStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a medium sized pot over medium high heat.2Step 2: Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.3Step 3: Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they’re well combined.4Step 4: While stirring, add in the stock/water (and vegetable cube/bouillon, if using) and soy milk. Keep stirring over medium heat until the paste are diluted. Add in the rays or other chili oil and dried mushrooms. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.5Step 5: Taste the soup and season with soy sauce and salt, to taste, if needed.6Step 6: You can remove the mushrooms and slice these into thin strips.7Step 7: Meanwhile, you can add in the veggies of your choice into the soup. I simply sliced my bok choy head into half and cooked it down in the soup.8Step 8: When the veggies almost cooked to your liking, add in the instant ramen brick. You can already turn off the heat at this point especially if your instant ramen cooks very fast. If not, you can leave the noodles to cook until chewy before turning off the heat. Add in the corn and remaining chopped scallions along with the sesame seeds.9Step 9: Add more chili oil, if you’d like You can also enjoy this with some roasted nori.10Step 10: Enjoy immediately while hot!getsaucepan.com/r/8e575741-5f7e-41ff-8db7-884ce8d7db43 · Original: https://thefoodietakesflight.com/one-pot-spicy-miso-ramen-vegan/
