Creamy Vegetarian Miso Ramen

Name: Creamy Vegetarian Miso Ramen
Cook time: 25 min
Ingredients: 2 leaves Baby bok choy (about 40g); 4 Shiitake mushrooms (about 40g); 1/4 block Firm tofu (about 80g); 1 1/2 tbsps Shelled edamame (green soybeans); 0.5 Eggs (omit for vegan option); 1/2 tbsp Sesame oil; 1 serving Ramen noodles (approximately 150g); 200 ml Unsweetened soy milk; 1 tbsp plus 1 tsp ORGANIC DASHI FLAVOURED MISO SOUP BASE & SEASONING (about 20g); 180 ml Water; 1 tsp Grated garlic; Vegetable Stock (appropriate amount for 400 ml of water)

A Creamy Vegetarian Miso Ramen that You can Make at Home!

Experience restaurant-quality creamy vegetarian miso ramen made right in your own kitchen! This comforting bowl of savoury broth, noodles and vegetables is quick, easy and utterly satisfying.

Recipe

Cook Time 25

Servings 1

Ingredients

2 leaves Baby bok choy (about 40g)
4 Shiitake mushrooms (about 40g)
1/4 block Firm tofu (about 80g)
1 1/2 tbsps Shelled edamame (green soybeans)
0.5 Eggs (omit for vegan option)
1/2 tbsp Sesame oil
1 serving Ramen noodles (approximately 150g)

SOUP

200 ml Unsweetened soy milk
1 tbsp plus 1 tsp ORGANIC DASHI FLAVOURED MISO SOUP BASE & SEASONING (about 20g)
180 ml Water
1 tsp Grated garlic
Vegetable Stock (appropriate amount for 400 ml of water)

Instructions

Boil the baby pak choi leaves in a pot of water until tender, about 3-4 minutes. Remove and set aside. In the same pot of boiling water, cook the eggs for 6-7 minutes for a soft-boiled. Cool under running water, peel and cut in half.
Prepare the tofu by draining and pressing to remove excess moisture, Cut the tofu into cubes. Heat the sesame oil in a frying pan over medium heat. Add tofu cubes and shitake mushrooms. Cook until tofu is golden and mushrooms are tender. Set aside.
n a bowl, combine the ORGANIC DASHI FLAVOURED MISO SOUP BASE & SEASONING, grated garlic and vegetable stock. Mix well to dissolve the miso paste.
Combine 180ml water and soy milk in a pot and heat until almost boiling. Add the miso, garlic, vegetable stock mixture to the pot and mix thoroughly.
In a separate pot, cook the ramen noodles according to package directions. Once cooked, drain and set aside.
Put cooked noodles in a bowl and pour the hot soup over the noodles.
Arrange the baby pak choi, shitake mushrooms, tofu, edamame and half boiled egg (if using) on top of the bowl.
Serve hot and enjoy!

Product used in this recipe

Organic Dashi Flavoured Miso Soup Base and Seasoning
340 g

Our Organic Dashi Flavoured Miso is made from organic rice and soybeans. We blend shiitake mushroom and kelp dashi stock together to create a liquid miso with a mild, umami-rich flavour, conveniently packaged in an easy-to-use bottle. Enjoy miso soup in just one minute. Additionally, use the Organic Dashi Flavoured Miso as a base to create your own sauces, ramen soup and dressings.

Check out Organic Dashi Flavoured Miso Soup Base and Seasoning
340 g