Looking for a hearty, versatile and delicious meal that can be ready in 20 minutes? Look no further than my Tahini Miso Vegan Ramen recipe! This simple and easy plant-based dish is not only quick to prepare but also packs a punch of flavor and nutrition in every bowl. Whether you’re in need of a satisfying lunch or a cozy dinner option, this ramen has got you covered. This is the eating proof that vegan cooking can be quick, delicious, and oh-so-satisfying!
Jump to RecipeWhy miso shouldn’t be boiled
Miso, a traditional Japanese seasoning made from fermented soybeans, brings a depth of flavor to dishes that is hard to replicate. My easy and quick Tahini Miso Vegan Ramen recipe really highlights the amazing umami-rich flavor of miso that is comforting and complex.
But, as more and more people discover the wonderful world of miso, few know that this incredible ingredient shouldn’t be boiled. Miso is a delicate ingredient packed with enzymes, probiotics, and nutrients. Boiling miso at high temperatures can destroy these beneficial components and alter its flavor profile. It’s better to incorporate miso into your dish at the end of cooking or when the heat is turned off, to make sure you retain its full nutritional value and enjoy its authentic umami taste.
Ramen : a versatile recipe, suitable for all diets
Ramen has evolved from its traditional Japanese roots into a beloved global dish with endless variations. Whether you follow a vegan, vegetarian, or omnivorous diet, ramen can be customized to suit your preferences while still delivering a satisfying and flavorful meal. Feel free to customize your Tahini Miso Vegan Ramen with your favorite toppings. This plant-based recipe offers a delicious blend of flavors without compromising on texture or taste, allowing you to create a bowl of ramen that suits your preferences perfectly. By incorporating tahini and miso into the broth, the base of the ramen is creamy, umami-rich, comforting and so easy to love! The sautéed and deglazed mushrooms are so full of flavor they are a delicious addition to the depth and substance of the dish. Whether you’re looking for a nourishing vegan meal or simply want to explore new flavors, this recipe invites you to experience the versatility and deliciousness of ramen in a way that aligns with your dietary choices. Dive into the world of customizable and inclusive ramen!
How to make Tahini Miso Vegan Ramen with Mushrooms
Creating a flavorful Tahini Miso Vegan Ramen with Mushrooms is easier than you might think! This recipe combines the creamy richness of tahini with the deep umami flavors of miso, all complemented by hearty mushrooms for a satisfying vegan meal. Follow along as I guide you through each step, so you can enjoy a quick and delicious bowl of vegan ramen that will leave you wanting more. Let’s get started on this culinary adventure!
Two Misos Tahini Ramen with Seafood Mushrooms
Course: Lunch, dinnerCuisine: JapaneseDifficulty: Easy2
servings20
minutesLooking for a hearty, versatile and delicious meal that can be ready in 20 minutes? Look no further than my Tahini Miso Vegan Ramen recipe! This simple and easy plant-based dish is not only quick to prepare but also packs a punch of flavor and nutrition in every bowl. Whether you’re in need of a satisfying lunch or a cozy dinner option, this ramen has got you covered. This is the eating proof that vegan cooking can be quick, delicious, and oh-so-satisfying!
Ingredients
180 grams organic soba noodles
- For the seafood mushrooms
150 grams seafood mushrooms
A dash canola oil
A dash sesame oil
Saké to deglaze
Soy sauce to deglaze
- For the broth
4 minced cloves of garlic
1/2 teaspoon saké
1 tablespoon tahini
1,3 liters water
1 tablespoon white miso
1 tablespoon red miso
1/4 lime
1 teaspoon soy sauce
Directions
- Set water to boil for your noodles.
- Seafood mushrooms
- Add a small amount of canola and sesame oil to your pot; be cautious not to add too much, as it may make your ramen overly oily.
- Add your mushrooms and cook them for 5 to 7 minutes over medium to high heat, tossing them regularly.
- Deglaze with sake, making sure to scrape the pan well to incorporate all the flavorful bits.
- When half evaporated, deglaze with soy sauce.
- When evaporated, set aside your delicious mushrooms, leaving any excess oil in your pan.
- Ramen Broth & Noodles
- On low heat, add 4 minced cloves of garlic to the remaining oil in the pan and toss.
- Add 1 tablespoon of tahini and combine with 1/2 teaspoon of saké and the juice of a 1/4 lime.
- Add your water and bring to a boil.
- If the water in the separate pot for your noodles is boiling, add them to that pot and follow the cooking time instructions. When straining your noodles, rinse them in cold water and divide them evenly between two serving bowls!
- When the water is hot, remove it from heat and add your miso paste and teaspoon of soy sauce. To dissolve the miso more easily, spoon the two tablespoons of your miso pastes into a ladle, pour some hot water into the ladle, and stir until combined. Then, add this mixture to your hot water!
- Divide your broth between your two serving bowls, then add your seafood mushrooms and any additional toppings you prefer! I added fresh parsley and some crispy tofu I had in my fridge. Serve and enjoy!
Notes
- Adjust the liquid quantity based on your preference for the noodle-to-broth ratio in your ramen bowls! I used 1300ml of filtered water for two servings of ramen.
- Your ramen broth is only as good as the water you use!