seasame miso ramen.


Behold this amazing 30(ish) minute ramen! Best ramen I have made to date!

  • 1 carton ginger miso broth from trader joes (or veg broth)
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 3 T tahini
  • 4 T miso
  • 2-4 cloves garlic, minced
  • ramen noodles
  • baby spinach
  • bok choy
  • tofu
  • corn
  • 2 T olive oil or melted earth balance
  • shitake mushrooms, sliced
  • seasame seeds
  • togarashi
  • green onions 

    In a pot, combine the broth, 1-2 cups water, soy sauce, vinegar, tahini, miso, ginger and garlic. Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer about 20 minutes or so.

    Cook the ramen noodles according to package directions and set aside.
    Prepare your tofu as well. I cube mine and throw it in the air fryer, but you can fry it, bake it or throw it in raw.

    To make the shitake mushrooms nice and crispy – Preheat the oven to 425 degrees. On a baking sheet, combine the earth balance or oil, mushrooms, sesame seeds, and some sprinklings of togarashi. Add a pinch of salt. Transfer to the oven and roast for 15 minutes, stirring halfway through cooking, until the mushrooms are crispy and cooked a bit.

    I know this probably makes more dishes and a big mess, but i usually ladle what I am going to eat into a smaller bowl and add the bok choy, spinach, tofu, corn and green onions and let it cook a little bit to soften the veggies and make sure its heated through. add the noodles at the end so they dont get too overcooked- and Ladle the soup into bowls and top with the crispy mushrooms. sprinkle more togarashi on top.



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