Description
A simple recipe for vegetarian ramen featuring a rich peanut and miso broth.
Ingredients
Scale
- 4 cups vegetable broth
- 1/4 cup smooth peanut butter
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 8 ounces ramen noodles
- 1 cup sliced mushrooms
- 1/2 cup shredded carrots
- 2 green onions, sliced for garnish
- 1 tablespoon sesame oil
Instructions
- Combine vegetable broth, peanut butter, miso paste, soy sauce, rice vinegar, ginger, and garlic in a medium pot.
- Bring the mixture to a simmer over medium heat, whisking until the peanut butter and miso are fully dissolved. Keep warm.
- Cook the ramen noodles according to package directions. Drain well.
- While noodles cook, heat sesame oil in a separate small skillet. Sauté mushrooms and carrots until tender-crisp, about 3 minutes.
- Divide the cooked noodles between two bowls.
- Ladle the hot broth over the noodles.
- Top with the sautéed vegetables and sliced green onions.
Notes
- For extra protein, add cubed firm tofu to the simmering broth for the last 5 minutes of cooking.
- Adjust the amount of miso paste to control the saltiness of the broth.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8
- Sodium: 1200
- Fat: 28
- Saturated Fat: 4
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 7
- Protein: 25
- Cholesterol: 0
Keywords: vegetarian ramen, peanut miso, vegan noodles, quick soup, Asian recipe