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Authentic Miso Ramen with Vegetables: 1 Soothing Bowl

Miso Ramen with Vegetables
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Warm up with this hearty Miso Ramen packed with fresh vegetables. This recipe brings a comforting, flavorful bowl to your table, perfect for a chilly day.

Ingredients

Scale
  • 1 quart vegetable broth
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 4 ounces ramen noodles (fresh or dried)
  • 1 cup sliced shiitake mushrooms
  • 1 cup shredded carrots
  • 1 cup chopped bok choy
  • 1/2 cup sliced scallions (for garnish)
  • 1 soft-boiled egg per serving (optional)
  • 1 teaspoon sesame oil

Instructions

  1. In a medium pot, bring the vegetable broth to a simmer.
  2. In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until smooth. Pour the miso mixture back into the pot.
  3. Add the soy sauce, ginger, and garlic to the broth. Keep the broth at a gentle simmer.
  4. Cook the ramen noodles according to package directions. Drain well.
  5. While the noodles cook, add the shiitake mushrooms and carrots to the simmering broth for about 3 minutes.
  6. Add the bok choy during the last minute of cooking the vegetables.
  7. Divide the cooked noodles among serving bowls.
  8. Ladle the hot broth and vegetables over the noodles.
  9. Drizzle each bowl with sesame oil and top with sliced scallions and a soft-boiled egg, if using.

Notes

  • Adjust the amount of miso paste to control the saltiness and depth of flavor.
  • Feel free to substitute other hearty vegetables like spinach, edamame, or thinly sliced bell peppers.
  • For a richer broth, you can use mushroom broth instead of standard vegetable broth.

Nutrition

Find it online: https://sundayflavor.com/miso-ramen-with-vegetables-recipe/