Easy Creamy Miso Mushroom Ramen
Dive into a bowl of pure comfort with this Easy Creamy Miso Mushroom Ramen! This vegan recipe is quick, easy, and bursting with flavour. Miso paste and peanut butter create a creamy broth that's simply irresistible. Plus, it's ready in under 30 minutes!
Equipment
Ingredients
- 2 Cloves Garlic
- 1 Chunk Ginger About thumb sized
- 1.5 Tbsp Miso Paste
- 1.5 Tbsp Peanut Butter
- 1 Tbsp Soy Sauce
- 800 ml Veg Stock
- 150 ml Soy Milk
- 160 g Ramen Noodles
- 1 Tbsp Oil I used sunflower
- 1 Tsp Sesame Oil
- 140 g Sweetcorn
- 360 g Extra Firm Tofu
- 2 Whole Spring Onions
Instructions
- Cook Mushrooms: Make the miso mushrooms.
- Cook Noodles: Cook noodles according to package directions, minus a minute.
- Prep Ingredients: Make ginger garlic paste. Chop spring onion, separating green and white parts. Slice tofu.
- Cook Tofu: Cook tofu in air fryer at 180˚C (350˚F) for 8 minutes.
- Make Broth: Combine veg stock, miso, peanut butter, and plant milk in a container. Mix well.
- Sauté and Simmer: Sauté white parts of spring onion in oil. Add ginger garlic paste. Then, add broth and simmer.
- Assemble and Serve: Add noodles to bowl. Top with broth, mushrooms, sweetcorn, tofu, and green onion greens. Drizzle with sesame oil.
Notes
- If you don't have a pestle and mortar, mince the ginger and garlic with a knife.
- Coconut milk makes the broth extra creamy.
- If you want to reduce the calories you can reduce the oil to 1/2 Tbsp and omit the sesame oil
Nutrition
Calories: 734kcal | Carbohydrates: 87g | Protein: 30g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Sodium: 4394mg | Potassium: 819mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1302IU | Vitamin C: 12mg | Calcium: 208mg | Iron: 7mg
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