Name: Vegan Ramen with Roasted Red Miso Veggies
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 2 tbsp. vegetable oil -; 1 medium yellow onion, chopped -; 1 large carrot, peeled and sliced -; 10 cloves garlic, peeled, smashed -; 1 4" piece ginger, cut into 1/4" slices -; Kosher salt -; 5 oz. fresh shiitake mushrooms (stems removed, caps reserved for later) -; 2 3" segments kombu (the more dusty, white powder, the better!) -; 1/2 oz. dried shiitake mushrooms -; 2 heads baby bok choy, quartered -; 6 green onions, chopped -; 4 cups vegetable stock -; 6 oz. baby portobello mushrooms, quartered, stems removed and discarded -; 5 oz. shiitake mushrooms (reserved caps only) -; 1 large carrot, thinly sliced -; 2 heads baby bok choy, quartered -; 1/2 c. shelled edamame -; 1 tbsp. red miso paste -; 2 cloves garlic, grated -; 1 tsp. ginger, grated -; 2 green onions, whited minced, greens thinly sliced and reserved -; 1 tbsp. vegetable oil -; Kosher salt -; 1/4 c. soy sauce -; 1/4 c. mirin -; 1 tbsp. toasted sesame seeds -; 1 (10 ounce) pack dry ramen wheat noodles -; Sesame oil -; Sesame seeds -; Green onions -

Vegan Ramen with Roasted Red Miso Veggies

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Ramen with Roasted Red Miso Veggies

1. 2 tbsp. vegetable oil -

2. 1 medium yellow onion, chopped -

3. 1 large carrot, peeled and sliced -

4. 10 cloves garlic, peeled, smashed -

5. 1 4" piece ginger, cut into 1/4" slices -

6. Kosher salt -

7. 5 oz. fresh shiitake mushrooms (stems removed, caps reserved for later) -

8. 2 3" segments kombu (the more dusty, white powder, the better!) -

9. 1/2 oz. dried shiitake mushrooms -

10. 2 heads baby bok choy, quartered -

11. 6 green onions, chopped -

12. 4 cups vegetable stock -

13. 6 oz. baby portobello mushrooms, quartered, stems removed and discarded -

14. 5 oz. shiitake mushrooms (reserved caps only) -

15. 1 large carrot, thinly sliced -

16. 2 heads baby bok choy, quartered -

17. 1/2 c. shelled edamame -

18. 1 tbsp. red miso paste -

19. 2 cloves garlic, grated -

20. 1 tsp. ginger, grated -

21. 2 green onions, whited minced, greens thinly sliced and reserved -

22. 1 tbsp. vegetable oil -

23. Kosher salt -

24. 1/4 c. soy sauce -

25. 1/4 c. mirin -

26. 1 tbsp. toasted sesame seeds -

27. 1 (10 ounce) pack dry ramen wheat noodles -

28. Sesame oil -

29. Sesame seeds -

30. Green onions -

How to cook deliciously - Vegan Ramen with Roasted Red Miso Veggies

1. Stage

In a large Dutch oven, heat canola oil over medium heat. Add onion, carrot, ginger, garlic, and a heavy pinch of salt. Cook for 7 minutes, stirring occasionally, or until veggies begin to take on some color.

2. Stage

Add shiitake stems, kombu, 1/2 ounce dried shiitake mushrooms, bok choy, and green onions. Add vegetable stock and 4 cups of water. Bring to a boil over high heat then reduce to a simmer.

3. Stage

Cover and cook 25 minutes while your roast your vegetables.

4. Stage

After broth has simmered 25 minutes, strain broth through a fine-mesh strainer or chinois into a large clean bowl. With the back of a wooden spoon, press the liquid out of the stock veggies, mashing them with the spoon. Some mashed veggies will collect on the bottom of the strainer, scrap those from the strainer into the bowl and discard the rest of the veggies.

5. Stage

Return broth to the Dutch oven and season to taste with salt, keeping in mind soy sauce will be added later.

6. Stage

Preheat the oven to 425°. In a medium bowl, combine miso paste, oil, green onion, ginger, and grated garlic.

7. Stage

Toss carrots and mushrooms, separately, in miso mixture, then transfer to a foil-lined rimmed baking sheet, keeping each vegetable separate. Leave enough room to add bok choy and edamame. Roast for 5 minutes.

8. Stage

In a medium bowl, toss bok choy and edamame with oil and season with salt. Add bok choy and edamame to baking sheet and cook for another 15 minutes or until all veggies are tender and golden.

9. Stage

In a large pot of salted boiling water, cook ramen noodles according to package instructions, then drain.

10. Stage

In a small bowl, whisk together mirin and soy sauce.

11. Stage

Add 1½ cups hot broth to each bowl. Divide noodles between each bowl then top each with carrots, mushrooms, and bok choy. Drizzle each bowl with soy-mirin, then garnish with roasted edamame, green onions, sesame oil, and sesame seeds before serving.