Guests coming over? Serve this Japanese miso ramen
Ramen, a beloved dish from Japan, is known for its savory broth, noodles, and diverse toppings. Traditional recipes often feature meat or fish, but this vegetarian twist on Japanese miso ramen uses plant-based ingredients. It retains the classic flavor while being suitable for vegetarians. Embrace this version and enjoy a meat-free rendition of the iconic dish. Let's start cooking.
Gather the following ingredients
For this vegetarian miso ramen, gather four cups vegetable broth, two tablespoons vegan miso paste, one tablespoon soy sauce or tamari, one teaspoon sesame oil, two minced garlic cloves, one inch of grated ginger root, 200 grams eggless ramen noodles, one cup sliced mushrooms, one cup spinach leaves, one-half cup corn kernels, and green onions and sesame seeds to garnish.
Preparing the broth
Begin by heating the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger to the pot and saute for about two minutes until fragrant. This step is crucial as it forms the flavor base for your broth. Next, add the vegetable broth to the pot along with soy sauce or tamari. Stir well to combine all ingredients.
Incorporating miso paste
In a small bowl, mix the miso paste with a little bit of warm water until it becomes smooth and well combined. This prevents clumps in your soup. Add this mixture to your broth on low heat; ensure not to boil as high temperatures can destroy miso's beneficial properties. Simmer gently for five minutes to allow flavors to meld together.
Cooking noodles and veggies
As the broth simmers, begin cooking the eggless ramen noodles on a separate burner, following the package's instructions. It should take about a four-minute boil before draining. Simultaneously, in a different pan, saute mushrooms until they are soft and have developed a slight browning. Then, add the spinach leaves to the mushrooms, stirring them together just until the spinach wilts and combines with the mushrooms.
Assembling your ramen bowl
To assemble your vegetarian miso ramen bowl, start by placing cooked noodles at the bottom of each bowl, followed by ladling generous amounts of hot miso-flavored broth over them. As you do that, ensure even distribution of liquid and solids alike. Then top with sauteed mushrooms, spinach, corn kernels, and finely chopped green onions, and sprinkle sesame seeds over the top. Serve immediately while hot; enjoy every slurp!
