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Miso Mushroom Ramen

A rich ramen with flavoursome mushrooms and miso. Served with soba noodles, sticky tofu, sesame carrots and a selection of Asian vegetables.
Course: Main Course
Cuisine: Japanese
Keyword: Asian, Vegan Ramen
Servings: 4 People
Author: Emma Harrel

Ingredients

  • 1 tbsp Coconut Oil
  • 2cm Fresh Ginger Grated
  • 3 Garlic Cloves Chopped
  • 2 Red Chillies Deseeded & chopped
  • 1 Bunch of Spring Onions White parts sliced
  • 300g Mixed Mushrooms including Shitake and Oyster Roughly sliced - the little ones can be left whole
  • 1 ½ Litres Vegetable Stock 
  • 1 ½ Nori Sheets Cut into small pieces
  • 1 ½ tbsp Miso Paste
  • Juice of ½ a Lemon
  • 2 tsp Hot Water
  • 250g Soba Noodles

To Serve (Optional)

  • 4 Baby Pak Choi Halved
  • 2 Carrots Peeled and julienned
  • 2 tsp Sesame Oil
  • Juice & zest of ½ a Lime

Sticky Tofu

  • 2 tsp Ginger Paste
  • 1 Garlic Clove Minced
  • 2 tbsp Soy Sauce
  • 1 tbsp Cider Vinegear
  • 2 tsp Maple Syrup
  • 1 tsp Smoked Paprika
  • 2 tsp Coconut Oil
  • 300g Firm Tofu

Instructions

  • MAKE THE BROTH - Heat the oil in a large saucepan, add the grated ginger, chopped chillies, garlic and white parts of the spring onion. Fry for 3 minutes then add the mushrooms and cook for a further 5 minutes.
  • Add the stock and nori sheet pieces, bring to the boil then simmer for 10 minutes.
  • Stir the miso, lemon juice and hot water in a bowl into a smooth paste then add this to the broth. Let it continue to simmer.
  • MAKE THE TOFU - Drain and pat dry the tofu then cut into 2cm cubes. Stir the ginger paste, garlic, soy sauce, vinegar, maple syrup and smoked paprika together.
  • Heat the oil in a pan and fry the tofu until golden brown - roughly 5 minutes on each side. Add the sauce, let it bubble and reduce a little. Set aside.
  • SIDES - Heat a frying pan with a little oil on a high heat and place the pak choi sliced side down. Let it cook for 5 minutes until it starts to char then turn them over and fry for a couple more minutes. 
  • For the sesame carrots, stir together the carrots, lime juice, zest and sesame oil in a bowl and set aside until ready to serve.
  • In a saucepan, cook your soba noodles in boiling water for the time recommended on the packet. Drain, rinse and add to the broth
  • Serve the ramen with the charred pak choi, sesame carrots and sticky tofu. Garnish with a few sesame seeds.