This Vegan Ramen with miso is a soul-warming dish which can help your gut and overall health. This soup is easy and so tasty. It’s make with noodles, tofu, bok choy, carrots, and miso soup.
Why we love Vegan Ramen
Ramen comes from Japan and China it’s really popular soup art and contains noodle, all kind of topping and warm stock like miso. Ramen has also great health benefits for our body, for instance is high in fiber that’s mean it is good for our gut health, also contains healthy fats that can give us more energy. It can reduce inflammation and lower cholesterol.
Miso paste
The Japanese have long known about miso health benefits, and they are also eating miso soup every day. Miso is high in enzymes, can help maintains digestion and healthy gut, also contains minerals such as magnesium, zinc, copper, vitamin B12.
Miso paste health benefits
How to make Vegan Ramen
Miso soup – In wok health sesame oil, add sliced garlic and ginger simmer for 3 minutes then add sliced scallions, tamari sauce, rice vinegar, soy sauce, tahini pour over vegetables stock. Bring everything to boil then turn heat on medium. Place a strainer on top of the soup, add miso paste and stir until miso paste absorb.
Topping – In pan heat oil, add sliced tofu season with salt, pepper, red pepper powder and fried for 5 minutes, then set a side. Cooke noodles in salt water so long as the instruction on the package say. Then set a side. In bowl add your topping, noodle, bok choy, carrots, Edamame, tofu, pour over hot miso soup and top with some scallions.
Vegan Ramen
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Ingredients
Miso soup
- 1 tbsp Sesame oil
- 1 clove Garlic
- 1 tbsp Ginger
- 1/2 cup Scallions
- 1 tbsp Tamari sauce
- 1 tbsp rice vinegar
- 2 tbsp Soy sauce
- 1 tbsp Tahini
- 1000 ml Vegetables stock
- 2 tbsp Miso paste
Topping
- 200 g Tofu
- 250 g Noodle
- 1 cup Edamame
- 1 medium Bok choy
- 2 small Carrots
- 1/2 cup Scallions
Instructions
Miso soup
- In wok heat sesame oil, add sliced garlic and ginger simmer for 3 minutes then add sliced scallions, tamari sauce, rice vinegar, soy sauce, tahini pour over vegetables stock. Bring everything to boil then turn heat on medium. Place a strainer on top of the soup, add miso paste and stir until miso paste absorb. Let it simmer for 10 minutes.
Topping
- In pan heat oil, add sliced tofu season with salt,pepper, red pepper powder and fried for 5 minutes, then set a side.
- Cook noodles in salt water so long as the instruction on the package say. Then set a side.
- In bowl add your topping, noodle, bok choy, carrots, Edamame, tofu, pour over hot miso soup and top with some scallions.
Video
@inspirationhunters You need to try my vegan ramen ✌🏻 #vegan #ramen #veganramen #vegansoup
♬ Sunroof – Nicky Youre & dazy
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