vegan food blog

vegetable miso ramen

vegetable miso ramen

The first vegetable-based ramen I ever had was at Ramen Jinya in Vancouver; I remember being skeptical because when the bowl arrived it had a mountain of broccoli and spinach on top.  Broccoli? In ramen?

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The answer is yes!  The broccoli soaks up the flavours from the broth, and adds a slight crunch to the soup.  Adding the bok choy and broccoli to this ramen also give this soup two servings of cruciferous vegetables.  Cruciferous vegetables are the nutrient superstars of the vegetable world; they are high in vitamin A, vitamin C, and folic acid.  Using these awesome veggies as an addition to ramen, you can indulge while still getting a nutrient boost.

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Yields: 1 large or 2 small servings (but you won’t want to share this)

Broth Ingredients:

  • 2 cups water
  • 1 chunk ginger (approx 1 tsp)
  • 1 tbsp miso paste
  • 1 tsp sesame oil
  • 1/2-1 tsp sambal oelek*
  • 1 package dry vegan ramen noodles (our favourite is sapporo ichiban miso flavour)

Ramen Toppings:

  • 1/2-1 cup broccoli, chopped into small quartered florets, raw or lightly steamed
  • 1 cup bok choy (or spinach, kale)
  • 1/2 can of sliced bamboo shoots
  • 1/2 cup thinly sliced mushrooms
  • 3 radishes, thinly sliced
  • 1/4 cup bean sprouts
  • 1-2 tbsp green onions, finely chopped
  • 1/2 sheet seaweed, cut into ribbons

*sambal oelek is the chunky version of sriracha hot sauce, usually located in the asian foods sections of the grocery store

Directions:

1. Bring the 2 cups of water to a boil in a small pot.  Add the soy sauce, ginger, miso paste, sesame oil, and sambal oelek; whisk together so the miso breaks apart.

2. Add the noodles and half of the seasoning package that comes with the noodles.  Boil the noodles in the broth covered for 3 minutes, stirring with a fork occasionally to break apart the noodle block.  Remove the chunk of ginger.  Taste the broth and add more of the seasoning package to your preference.

3. Place the broccoli and bok choy at the bottom of your ramen bowl, then pour all of the noodles and broth over top.  The heat from the broth with soften the broccoli and wilt down the bok choy.

4. If using the bamboo shoots and mushrooms, pan fry for a few minutes in a small pan, adding a dash of soy sauce to soften the mushrooms.

5. Arrange the remaining toppings on top of the ramen noodles, and enjoy!

Notes:

Inspired by the vegetable ramen at Ramen Jinya in Vancouver.

Vegetable Miso Ramen

References:

Nutrition facts from: CRON-O-Meter

George mateljan foundation. (2016) Eating healthy with cruciferous vegetables. Retrieved from: http://www.whfoods.com/genpage.php?tname=btnews&dbid=126