Vegetarian Miso Ramen #healthy #easy

Vegetarian Miso Ramen #healthy #easy

Veggie lover miso ramen is a simple, gut sound ramen formula loaded up with miso, garlic, ginger, shitake mushrooms, kale and a delicate bubbled egg. Effectively adjusted to veggie lover by swapping the egg for tofu, this ameliorating noodle bowl is prepared to eat in 15 minutes.

I don't think about you, yet in my books, there is nothing more consoling than a warm bowl of brothy noodles. One of my greatest indulgences – moment ramen noodles. For this formula, I needed to make something that was *almost* as simple as a moment bundle that was brimming with feeding fixings so I could like having a bowl. On my quest for the ideal noodle for the bowl I found these great ramen noodles at our neighborhood Asian market.

These noodles are certainly a stage up from the noodles that come in the moment noodle soup parcels, so on the off chance that you have an Asian staple close-by I profoundly recommend giving a search for them – I discovered them in the dried noodle path. They are not quite the same as the noodles that come in the moment ramen packs however – you should cook these noodles first before adding them to your soup since they are covered in starch.


Vegetarian Miso Ramen #healthy #easy


  • 1⁄2 tbsp sesame oil or other cooking oil
  • 1 clove garlic
  • 2 tsp ginger
  • 4 cups vegetable broth
  • 1 tbsp tamari
  • 2 eggs
  • 200 g ramen noodles or 2 packages instant ramen, noodles only
  • 1⁄2 cup shredded kale
  • 6 shitake mushrooms sliced (or cremini mushrooms sliced)
  • 2 tbsp miso paste
  • 1 green onion sliced


  1. Fill a medium pot with water and bring to a boil. You will use this pot to cook both the eggs and the ramen noodles.
  2. While waiting for the water to boil, place another pot on the burner over medium heat. Add the sesame oil and saute the ginger and garlic for a minute or two before adding the vegetable stock and tamari.
  3. When the pot of water has boiled, add the eggs one at a time using a spoon to slowly lower them into the water. Cook for 6 1/2 minutes for the perfect jammy egg. Remove from the pot using a spoon and place into a bath of cold water and ice to stop the cooking process.
  4. While the eggs are cooking, add the sliced mushrooms and kale to the broth pot. Cook for 3-4 minutes.
  5. While the vegetables are cooking in the broth, cook your ramen noodles in the pot of boiling water you used to cook the eggs. The directions on my package were to cook for 2 1/2 minutes. Strain the noodles from the water and place into large soup bowls.
  6. Bring the broth pot to a temperature just below boiling and remove from heat before stirring in the miso.
  7. ladle the broth over the noodles then top with the cooked vegetables, a sliced egg, and garnish with green onion.

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