Search icon

Blog

Speedy Spicy Miso Ramen

Read more

News Icon 3/16/2021

Miso soup in a white bowl with a wooden ladle laying horizontally above the bowl
Credit: VegNews

Spicy Miso Ramen

This recipe was originally created by Nadine Horn and Jörg Mayer and published on VegNews.

Makes 4 servings
Prep Time: 10 minutes

Ingredients:

  • 8 cups vegetable broth
  • 1 tablespoon soy sauce
  • 2 teaspoons toasted sesame oil
  • 10½ ounces egg-free ramen noodles
  • 2 carrots, peeled and shaved into thin strips
  • 7 ounces firm tofu, cut into ¾-inch cubes
  • 2 scallions, thinly sliced
  • 1 cup fresh bean sprouts
  • 2 red jalapeños, finely chopped
  • ½ teaspoon ground pink peppercorns
  • ½ teaspoon black pepper
  • ¼ cup yellow miso paste

Instructions:

  1. In a large pot over high heat, bring broth, soy sauce, and sesame oil to a boil. Add noodles and cook for 5 minutes, until just tender. Remove noodles with tongs and divide among four serving bowls, leaving broth at a boil.
  2. Add carrots, tofu, scallions, and bean sprouts to broth and boil for 3 minutes, until softened. Using a slotted spoon, remove from pot and divide among soup bowls.
  3. Add jalapeños, peppercorns, and pepper to broth. Bring to a rapid boil. Remove from heat and stir in miso. Divide broth among soup bowls and serve immediately.

 

Make this recipe? Take a photo, use #EatPlantsForAChange, tag us @CompassionUSA, and we just might share it! 

And don't forget to sign up to Eat plants. For a change. for more recipes like this one right to your inbox!

Globe

You are using an outdated browser which we do not support. Please upgrade your browser to improve your experience and security.