Vegan Mushroom Miso Ramen
Cozy, rich, and silky, this vegan Mushroom Miso Ramen is the definition of comfort meets classy! With a smooth, umami broth dressed up with some sauteed veggies, soba noodles, tofu and truffle oil, this is the simplest cold weather recipe you can make this winter!
Ingredients
- 16 oz mushrooms , chopped (approx 400 grams)
- 1 medium shallots (onions) , diced
- 4 cloves garlic , minced
- 3 tbsp olive oil
- 3 tbsp white miso paste
- 2 tbsp light soy sauce
- 3 cups vegetable stock , or 3 cups water or 3 bouillon cubes
- 1 cup coconut milk , or use regular milk
- 1 tsp rosemary , dried
- 2 tsp red chili flakes
- 1 tsp thyme , dried
- salt , to taste
- black pepper , to taste
Garnishes:
- truffle oil
- soba (buckwheat) noodles
- bok choy , sautéed
- tofu , sautéed
- mushrooms , sautéed
- microgreens
- chili oil
Instructions
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Heat olive oil in a heavy-bottomed saucepan. Sauté onions and garlic until translucent. Add in mushrooms and sauté until golden brown, about 5-6 minutes.
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Add in vegetable stock, rosemary, red chili flakes, thyme, salt, and black pepper. Simmer for 10-15 minutes on medium-low heat.
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Switch off the gas and blend to your desired consistency using an immersion blender or mixer.
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Add in milk (or coconut milk for vegan) and soy sauce and let come to a slow boil.
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In a small bowl, add a few spoons of the warm soup and mix in miso paste until smooth. This will prevent any clumps from forming. Add this mixture back to the soup and stir gently.
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To serve, add some soba noodles in a bowl. Fill the bowl with our Mushroom Miso Soup and top with a drizzle of truffle oil, sauteed tofu, mushrooms, bok choy, microgreens, and chili oil. Enjoy!