One-Pot Spicy Veggie Miso Ramen
The ultimate Japanese comfort food: a creamy, hearty veggie broth infused with miso and sesame for the BEST vegan ramen. So good you won't believe it's completely plant-based, gluten-free, and oil-free!
- ¼ cup roasted/toasted sesame seeds
- ¼ cup tahini
- 2 tbsp gochujang
- 1 tbsp mirin
- 4 cups kombu dashi*
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 3 small carrots** sliced
- 1 cup shredded cabbage**
- 2 small zucchini** sliced
- 3 servings of ramen noodles
- 3 tbsp red or white miso add more to taste
- 1 14oz block soft tofu cubed
- 2 green onions sliced
- 1 cup cooked corn kernels**
Use a pestle and mortar to grind the toasted sesame seeds. It does not need to be finely ground; some whole seeds leftover are fine.
Add garlic, ginger, and carrots to a large pot and sauté in a bit of sesame oil or water until fragrant, about 1-2 minutes. Add cabbage and kombu dashi and bring to a boil.
Mix in ground sesame seeds, tahini, gochujang, and mirin. Add zucchini and ramen noodles and cook as indicated on package instructions.
Once noodles are cooked, turn off the heat and add tofu and half the green onions and stir to disperse.
Now mix in the miso until evenly dispersed*. Taste and add more miso if needed, or chili flakes if not spicy enough.
Place cooked noodles in a large bowl and pour in soup. Top with corn and remaining green onions. Store leftovers in air-tight containers in the fridge, storing the noodles and soup separately.
*KOMBU DASHI: See paragraphs above on ingredients and tips & tricks if you don't know what kombu dashi is.
*VEGGIES: You can sub with other veggies of your choice or omit if you don't want as many vegetables in your soup.
*MISO: You can add the miso using a miso muddler. OR take a large ladle and add a tablespoon of miso, spoon up some of the hot broth, and mix the miso into the broth in the ladle first, then mix this into the soup.
* This recipe is based off of my Sesame Miso Soup