Ramen seems to be a growing trend lately and it’s definitely one that I’m following. I tend to go through phases of eating the same food/combinations because I just cant get enough of them. Once I discover a new dish that blows my taste buds, I’m hooked. Lately I’ve been totally addicted to big bowls of ramen soup filled with any veggies I can find in my fridge. I’ve been frequently visiting a Japanese restaurant called Ryoji on College West in Toronto just for their amazing ramen. To be honest I’ve really only ordered one flavour and it’s the spicy miso one which of course inspired me to recreate my own “healthified” version of it. So here it is my spicy miso ramen recipe which I’m sure you’re going to make again and again.
I recently bought miso paste for the first time from my local health food store in the attempt to create ramen heaven. It’s crazy the options we have nowadays. You can quite literally recreate any childhood favourite dish and turn it into a healthier version. In my case I use to love those little Mr. Noodle packages you could buy for like 5 for a dollar. I’m pretty sure they’ve gone up in price since then but they have not gotten any healthier, that’s for sure. Lets just say that this ramen is a grown up version of Mr.Noodles and will be one that you can feel good eating since its packed with veggies and doesn’t have a bazillion amount of sodium.
The next thing I picked up were a some brown rice ramen noodles which are gluten free and just a great, lighter option than the typical wheat/egg noodles used in most western Asian dishes. Both the miso paste and ramen noodles were mentioned in my last grocery haul, which you can watch here.
One of the best things about this recipe is that you can really adapt the flavours and use the veggies you already have in your fridge and it will still taste great. As long as you’ve got your base (miso and noodles) the combinations are endless when it comes to soup, and ramen is no exception.
Click below to watch this Vegan Ramen recipe video over on my YouTube channel.
You can definitely sauté your veggies like I did with the mushrooms before you toss them into your soup but I love the added crunch you get when they are still slightly raw.
- 1 package of brown rice ramen noodles
- 2 cups filtered water
- 2 tablespoons of miso paste (+ 2 extra tablespoons of warm water)
- 2 tablespoons of filtered water
- 1 teaspoon vegan Worcestershire sauce
- 1 teaspoon coconut aminos (you can also use soya sauce)
- 1-2 teaspoons of hot sauce
- 1 cup sliced mushrooms
- 1 de-stemmed and chopped kale leaf
- 1/4 cup chopped broccoli
- 1/4 cup sliced red cabbage
- 1/2 shredded carrots
- 1 sliced green onion
- 2 tablespoons dried seaweed (I used kombu)
- 1 teaspoon black sesame seeds
- optional: 1 teaspoon sesame oil
- Marinate mushrooms with the coconut aminos and Worcestershire sauce and set aside for 5-10 minutes.
- In a frying pan add sesame oil and saute the mushrooms for 3-5 min until theyre are browned and tender.
- Add package of brown rice noodles to 2 cups of boiling water and cook for 3 minutes.
- In a small bowl dissolve the miso paste with warm water.
- Next in a big bowl pour in your cooked noodles with the water.
- Add in your dissolved miso paste and hot sauce to your noodles and broth.
- Throw in all your chopped veggies, sautéed mushrooms and top with sesame seeds and seaweed.
I hope you make this recipe and try it out. Leave me a comment below and tell me, what foods have you been addicted to recently?