There's something incredibly comforting about a steaming bowl of ramen. This One Pot Vegan Miso Ramen with Vegan Bacon & Corn is an easy recipe that will quickly become your go-to for a healthy meal. Bursting with umami flavor from the miso and dried shiitake mushrooms, this ramen bowl is both satisfying and nourishing. Plus, it’s a one-pot recipe, making cleanup a breeze.
Why You'll Love This Recipe
This easy vegan ramen recipe is perfect for anyone making ramen for the first time. The creamy broth, made from miso and almond butter, offers a depth of flavor that will leave your taste buds singing. The addition of vegan bacon and corn provides a delightful texture contrast, making each bite interesting and delicious.
This was inspired by my Miso Tahini Ramen and Vegan Ramen. The possibilities are endless! so feel free to make your version.
Ingredients
- Sesame Oil: Adds a nutty aroma and rich flavor to the broth.
- Corn Kernels: Provides a sweet and crunchy texture.
- Miso Paste: A fermented soybean paste that adds deep umami flavor to the broth.
- Dried Shiitake Mushrooms: Contributes a meaty texture and rich, earthy taste.
- Vegetable Broth: Forms the base of the broth, providing a savory depth.
- Soy Sauce: Enhances the umami flavor and adds a salty, savory taste.
- Sugar: Balances the flavors with a hint of sweetness.
- Spring Onions: Adds freshness and a mild onion flavor.
- Lemon: Adds brightness and a touch of acidity to balance the broth.
- Almond Butter: Adds creaminess and a subtle nutty flavor to the broth.
- Instant Ramen Noodles: The main component of the ramen, providing a chewy texture.
Instructions
- Prepare the Broth: In a large pot, heat sesame oil over medium heat. Add the chopped spring onions and cook until fragrant.
- Add Mushrooms and Corn: Stir in the dried shiitake mushrooms and corn kernels, cooking until the mushrooms are tender.
- Combine Liquids: Pour in the vegetable broth, soy sauce, and sugar. Bring to a gentle simmer.
- Add Miso and Almond Butter: Stir in the miso paste and almond butter until fully dissolved, creating a creamy broth.
- Cook the Noodles: Add the instant ramen noodles and cook until they are tender.
- Finish and Serve: Squeeze in the lemon juice and give the broth a final stir. Serve hot with your favorite toppings like vegan bacon, chili oil, and toasted sesame seeds.
Hint:
Use a small mixing bowl to dissolve the miso paste with a bit of broth before adding it to the pot. This ensures it mixes evenly and prevents clumping.
Enjoy this One Pot Vegan Miso Ramen with Vegan Bacon & Corn for a comforting, flavorful meal that’s sure to become a household favorite. Happy cooking!
Substitutions & Variations
- Tofu: Add crispy tofu for extra protein.
- Vegetables: Feel free to include baby bok choy, bell peppers, or sweet potatoes.
- Noodles: Substitute udon noodles for a chewier texture or use rice noodles for a gluten-free option.
- Peanut Butter: Swap almond butter for peanut butter for a different nutty flavor.
- Coconut Milk: Add a splash for a richer, creamier broth.
Top tip
For an extra burst of flavor, drizzle some chili garlic sauce over your ramen bowl just before serving. It adds a nice kick that complements the umami flavor of the broth perfectly.
FAQ
Q: Can I make this recipe gluten-free?
A: Yes, just use gluten-free noodles and soy sauce.
Q: Can I prepare this in advance?
A: Yes, but keep the noodles separate to avoid them becoming mushy.
Q: What can I use instead of vegan bacon?
A: Crispy tofu cubes or tempeh are great alternatives.
Q: Can I use fresh mushrooms instead of dried shiitake mushrooms?
A: Yes, you can use fresh mushrooms. However, dried shiitake mushrooms provide a more intense umami flavor. If using fresh, you may need to adjust the cooking time and potentially add a bit more soy sauce or miso to enhance the flavor.
Q: How can I store leftovers?
A: Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stove and add the noodles just before serving to prevent them from becoming soggy.
Q: Can I make this recipe without oil?
A: Yes, you can sauté the spring onions and other vegetables in a small amount of vegetable broth instead of sesame oil. Keep in mind that this will slightly alter the flavor and texture of the dish.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
One Pot Vegan Miso Ramen With Vegan Bacon & Corn
Ingredients
- 2 tablespoons sesame oil
- 1 cup corn kernels
- 2 tablespoons miso paste
- 1 cup dried shiitake mushrooms
- 4 cups vegetable broth
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 4 spring onions chopped
- 1 lemon juiced
- 2 tablespoons almond butter
- 1 package instant ramen noodles seasoning packet discarded
Instructions
- Add Mushrooms and Corn on the cob : boil the dried shiitake mushrooms and sliced corn on the cob using 4 cups of veg stock, cooking until the mushrooms are tender.
- Combine Liquids: Pour in the, soy sauce, and sugar. Bring to a gentle simmer.
- Add Miso and Almond Butter: Stir in the miso paste and almond butter until fully dissolved, creating a creamy broth.
- Cook the Noodles: Add the instant ramen noodles and cook until they are tender.
- Finish and Serve: Squeeze in the lemon juice and give the broth a final stir. Serve hot with your favorite toppings like vegan bacon, chili oil, and toasted sesame seeds.
