Veggie Packed Vegan Miso Ramen
This veggie packed vegan miso ramen is packed with goodness and is so comforting! It’s the perfect winter soup and will leave you feeling amazing! It is salty, tangy, loaded with flavor and totally customizable to what you have on hand!
How to make Veggie Packed Vegan Miso Ramen:
This Veggie Packed Vegan Miso Ramen takes a few steps to make but it is so worth it! Slice your veg and press and cube your tofu. You can use a tofu press or press it with a kitchen towel and a few heavy objects. Sauté your sesame oil, ginger, garlic and green onions for a couple minutes then add in the rest of your veggies and cook for a further 5 minutes. Meanwhile, pan fry your tofu in a separate pan for about 5 minutes to brown on each side. You can season the tofu with coconut aminos or soy sauce if you’d like. Add the broth ingredients together and whisk until combined. Cook your noodles separately in boiling water, adding in your chopped bok choy so it can wilt. Strain and add to the broth along with the veggies and tofu. Garnish and enjoy!
What makes this ramen healthier?
This ramen is one of the healthiest soups you can have! It is jam packed with a ton of veggies and tastes amazing! Plant diversity is the number one driver of producing a healthy gut, as different plant foods feed different good bacteria in your gut! The broth is also made of miso which is a fermented food! Fermented foods are rockstars in promoting gut health as they contain live bacterial cultures which contribute to a well balanced gut microbiome. This ramen is healthier then your usual ramen because it is meat free, fish free, and oil free. Since ramen is usually packed with animal products and oil, this a much healthier option!
- For more info on how to build a healthy gut check out the amazing book Fiber Fueled by Dr. Will Bulsiewicz
- You can also check out his Instagram page @theguthealthmd
Substitutions/Additions:
- Feel free to swap the veggies for anything you have on hand!
- Make this ramen gluten free by using a gluten free noodle. My absolute favorite noodles are the brown rice and millet noodles from Lotus foods. These noodles are gluten free and they don’t stick together like a lot of other rice noodles I have tried.
- Miso is made from soy so this recipe cannot be made soy free, unless you remove the miso and tofu.
- You can use red miso or white miso. I prefer white miso, but both taste great!
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Veggie Packed Vegan Miso Ramen
Ingredients
Sautéed Veggies
- 2 tsp Sesame Oil
- 3 Cloves Garlic grated
- 1 inch Ginger grated
- 3 Sprigs Green Onions sliced
- 1 Bell pepper julienned
- 1 Carrot cut into sticks
- 250 g Mushrooms sliced
Tofu
- 400 g Extra Firm Pressed Tofu Cubed
- 1 tbsp Coconut Aminos or soy sauce
Broth
- 1½ liters Veggie Stock
- 2 tbsp Soy Sauce
- 2 tbsp Miso Paste white or red
- 2 tsp Sriracha
Noodles
- 200 g Ramen Noodles
- 3 cups Bok Choy Roughly Chopped
Final Touches
- 2 Nori Sheets
- 1 cup Purple Cabbage shredded
- 1 tbsp Sesame Seeds
Instructions
- Sauté your sesame oil, garlic, ginger, and green onions over med-high heat for 1-2 minutes. Reserve some green onions for garnish.
- Add in the bell pepper, carrot and mushrooms (or any veggies you'd like) and cook for about 5 minutes.
- In a separate pan add your cubed tofu and cook for about 5 minutes until browned on each side. I like to cook it in coconut aminos or soy sauce for some extra flavor.
- Add your veggie stock, soy sauce, miso and sriracha to a large pot big enough to fit the whole ramen. Whisk until the miso is dissolved. I usually boil water before and mix in veggie powder. This way you do not have to wait for the broth to come to a boil.
- Add your noodles of choice into a pot of water and cook according to instructions. Add in your chopped bok choy for the last few minutes of cooking so it can wilt.
- Strain the noodles and bok choy and add them to the broth.
- Add the veggies and tofu to the broth and crumble in two nori sheets. Stir to combine.
- Garnish your ramen by topping it with shredded cabbage, sesame seeds and some reserved greed onions.
- You could also add cilantro, lime, or fresh chilies.