Vegan Miso Ramen With Bean Sprouts & Corn
This is the miso ramen for the "but vegan broth is thin" skeptics. The base is just kombu dashi and miso — which on its own would read as miso soup — but sweet simmered long green onion, fresh garlic and fresh ginger push the flavor surprisingly close to a proper ramen-shop miso broth.
Fifteen minutes, one pot and one skillet. A mountain of sesame-fried bean sprouts and sweet corn on top, and dinner is solved.
Ingredients
- Fresh ramen noodles5.6 oz (2 portions)
- Toasted sesame oil1 Tbsp
- Coarse salt2 pinches
Broth
- Long green onions (naganegi)or 1 leek2
- Water3 1/3 cups
- Kombu dashi powder1 Tbsp
- Garlicgrated2 cloves
- Gingergrated1 knob
- Miso3 Tbsp
- Raw cane sugar2 tsp
- Light soy sauceto taste
Toppings
- Bean sprouts14 oz (2 bags)
- Corn kernelsto taste
- Shredded green onionto taste
- Nori seaweedto taste
Nutrition
per serving🛒 Ingredient notes & substitutions
Fresh ramen noodles: Dried ramen or even spaghetti cooked with a spoonful of baking soda in the water will do the job.
Kombu dashi powder: Simmer a 4-inch (10 cm) piece of kombu in the water for 10 minutes instead, or use vegan dashi packets.
Long green onions: One leek (white and light-green parts) or a whole bunch of scallions.
Instructions
Cut the long green onions into pieces and simmer them in a pot with the water and kombu dashi powder over medium heat.
Stir in the grated garlic, grated ginger and miso, then add the sugar to round out the flavor.
Heat the sesame oil in a skillet, sprinkle in the salt, and stir-fry the bean sprouts about 3 minutes over medium heat.
Boil the ramen noodles in plenty of water according to the package time and drain.
Put the noodles in bowls and ladle the broth over, green onions and all. Top with the stir-fried bean sprouts, corn, shredded green onion and nori.
Tips
Miso plus kombu dashi alone tastes like miso soup — what pushes it into ramen-shop territory is the trio of long green onion, fresh grated garlic and ginger. Tube pastes work, but freshly grated makes the broth noticeably punchier.
If you have shiitake soaking liquid, swap it in for half the water (400 ml) and the broth gets even deeper.
The only oil in the bowl is the spoonful used for the bean sprouts, so this eats much lighter than it tastes.