One Pot Vegan Miso Ramen With Vegan Bacon & Corn
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.
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.