Indulge in Irresistible Creamy Vegan Miso Ramen Made Easy

Experience the delightful flavors of this Irresistible Creamy Vegan Miso Ramen, ready in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

4 cups vegetable broth choose low-sodium for a healthier option
3 tablespoons miso paste white or yellow works best
2 tablespoons soy sauce opt for a low-sodium version

For the Noodles

16 ounces ramen noodles fresh noodles provide the best texture

For the Protein

14 ounces firm tofu ensure it's pressed and cubed

For the Vegetables

2 cups bok choy feel free to swap with spinach
1 medium carrot julienne for even cooking
2 pieces scallions for garnish

For Garnish

2 sheets nori sheets tear into strips for topping

Equipment

large pot
separate pan

Method

Steps

In a large pot, heat 4 cups of vegetable broth over medium heat. Stir in the miso paste until fully dissolved.
Cook the ramen noodles according to package instructions until al dente, typically about 3-4 minutes.
In a separate pan, sauté chopped bok choy and julienned carrots in soy sauce over medium heat for about 5 minutes.
Gently fold the sautéed vegetables into the pan with cubed tofu.
Start layering a generous serving of noodles in each bowl, pour the broth over the noodles, and top with the veggie-tofu mixture.
Garnish with fresh scallions and torn nori sheets, then serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 400IUVitamin C: 20mgCalcium: 300mgIron: 5mg

Notes

Feel free to customize the vegetables and proteins used in this recipe.

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