Easy One Pot Spicy Miso Ramen Vegan Food

ONE-POT SPICY MISO RAMEN

Steps:

• Use a pestle and mortar to grind the toasted sesame seeds. It does not need to be finely ground; some whole seeds leftover are fine.
• Add onion, garlic, and ginger to a large pot and sauté in a bit of sesame oil or water for 2 minutes.
• Add carrots and cabbage and stir to combine.
• Pour in dashi and bring to a simmer. Simmer until cabbage is tender.
• Add zucchini, mushrooms, toasted sesame seeds, tahini, and gochujang. Simmer until mushrooms and zucchini start to soften (but not completely soft since they will continue to cook), about 3 minutes.
• Add ramen noodles and cook according to package directions, or until noodles are tender and chewy.
• Once noodles are cooked, turn off the heat and add tofu and green onions and stir to combine.
• Now mix in the miso until evenly dispersed**. Taste and add more miso if needed, or chili flakes if not spicy enough.
• Ladle into large bowls and add toppings of choice.

EASY ONE-POT SPICY MISO RAMEN (VEGAN)

Steps:

• Heat a medium sized pot over medium high heat.
• Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.
• Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they're well combined.
• While stirring, add in the stock/water (and vegetable cube/bouillon, if using) and soy milk.Keep stirring over medium heat until the paste are diluted. Add in the rays or other chili oil and dried mushrooms. Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.
• Taste the soup and season with soy sauce and salt, to taste, if needed.
• You can remove the mushrooms and slice these into thin strips.
• Meanwhile, you can add in the veggies of your choice into the soup. I simply sliced my bok choy head into half and cooked it down in the soup.
• When the veggies almost cooked to your liking, add in the instant ramen brick. You can already turn off the heat at this point especially if your instant ramen cooks very fast. If not, you can leave the noodles to cook until chewy before turning off the heat. Add in the corn and remaining chopped scallions along with the sesame seeds.
• Add more chili oil, if you'd like You can also enjoy this with some roasted nori.
• Enjoy immediately while hot!

SUPER SIMPLE VEGAN MISO RAMEN

Steps:

• Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
• While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
• Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
• Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
• Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
• Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.