Description
This creamy shoyu miso ramen with coconut milk delivers deep umami flavor from red miso, shiitake mushrooms, and toasted sesame oil. Balanced with the richness of coconut milk and spiced with harissa or chili oil, it’s a nourishing, vegan-friendly ramen perfect for cozy nights.
Ingredients
- 1/2 red onion, finely diced
- 5 garlic cloves, grated
- 1 inch ginger root, grated
- 8 oz shiitake caps, thinly sliced (fresh or frozen)
- 1 Tbsp harissa chili paste or pinch of red pepper flakes (to taste)
- 14 oz can coconut milk (reduced fat)
- 6 cups salt-free veggie broth or plain water
- 4 Tbsp Shoyu or Tamari
- 2 Tbsp red miso paste dissolved in 1/2 cup hot water
- 2 cups bok choy, thinly sliced (or kale or collard greens)
- 1 Tbsp toasted sesame oil
- 10.5 oz Chinese ramen noodles (more or less as desired)
- Garnish: scallions, sesame seeds, chili pepper slices, toasted sesame oil, nori seaweed, chili flakes or chili crisp oil
Instructions
- Preheat a heavy-bottomed stock pot over medium heat. Add a drizzle of olive oil and sauté the onion with a pinch of sea salt until softened.
- Push the onion to the side, add a little more oil in the center, and sauté the garlic and ginger for about 20 seconds until fragrant.
- Stir in the shiitake mushrooms and cook until softened. Add the harissa chili paste or chili flakes and stir to combine.
- Pour in the shoyu, coconut milk, and vegetable broth (or water), and bring the mixture to a boil. Reduce to a simmer for 5 minutes.
- Add the ramen noodles and cook according to package instructions (usually about 5 minutes). Once the noodles start to separate, add the bok choy or greens and cook until wilted.
- In a small bowl, whisk the miso paste with hot water until smooth. Stir it into the pot with the noodles and mix well.
- Drizzle in toasted sesame oil. Serve hot, garnished with scallions, sesame seeds, chili pepper slices, chili oil or crisp, and nori as desired.
Notes
- Use tamari for a gluten-free version of this ramen.
- Adjust spice level by increasing or decreasing chili paste or flakes.
- Fresh or frozen shiitake mushrooms work well in this recipe.
- If you can’t find red miso, white or yellow miso can be used, but flavor will be milder.
- Add tofu or edamame for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
