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Vegan Miso Ramen Noodles

Vegan Miso Ramen Noodles

Ingredients

Scale

1 packet of brown rice noodles

1 tablespoon tomato paste

2 tablespoons low sodium Tamari

1/41/2 inch fresh ginger, grated

1 large clove garlic, grated

Pinch of chili flakes – depending on how hot you like your ramen

1/2 tablespoon rice vinegar

1 teaspoon date syrup

Juice of a lime

1 tablespoon tahini – optional – add if you would like a more “creamy” broth

1 tablespoon Miso

Your Choice Of Additions:

Carrot ribbons

Edamame

Peas

Corn

Sliced radish

Tofu

Small or thinly sliced mushrooms

Toppings:

Fresh cilantro

Spring onions

Sesame seeds

Hot sauce

Instructions

  1. Cook the noodles according to the package directions.
  2. In a large bowl combine the tomato paste, Tamari, freshly grated ginger, freshly grated garlic, chili flakes, rice vinegar, date syrup, lime juice, and tahini if using. Mix to make a paste.
  3. Pour over approximately 2 cups boiling water, and stir well. Add any vegetables and tofu as desired. Add the miso and stir well until dissolved. Pour in another 1-2 cups of hot water.
  4. Add the cooked noodles. Top with plenty of fresh cilantro, a scattering of spring onions, and sesame seeds. Serve with hot sauce and lime wedges.

Keywords: Vegan Miso Ramen Noodles

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