An uncomplicated and vegan Miso Ramen With Mushrooms, made with filling wholewheat noodles and a range of crunchy vegetables! Packed full of delicious and nutritious ingredients, like baby corn, mange tout and crispy shiitake, this vegan mushroom ramen is a hearty, satisfying and delicious plant-based meal, that’s a perfect choice for a cold winter day!
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Miso Ramen For Cold Winer Days
It’s midway through winter here in the UK, and we even had some snow in North Wales today! It’s not going to last, never does, but I’ve enjoyed every minute of it! When the weather is cold and it’s snowing outside, there is nothing better than a tasty warming broth. And Ramen is just that, with some tasty veggies and noodles added.
Using miso and star anise instead of more traditional fish-based broth is a wonderful way to make a delicious Vegan Mushroom Ramen. With the addition of crispy shiitake mushrooms, this Ramen is certainly more than just a soup!
Shiitake Mushrooms: Best Topping for Vegan Ramen
I can’t contain myself and absolutely HAVE TO talk about shiitake mushrooms. It’s devasting that I only discovered this wonderful ingredient a few years ago (during my first Veganuary, actually), but ever since it’s been my favourite mushroom! Also known as oriental mushrooms, shiitake have a deep earthy flavour and firm, slightly chewy texture (honestly, there’s nothing like shiitake mushrooms). These mushrooms lend themselves perfectly to a variety of Asian-inspired dishes, including stir-fries, donburis and South-Asian curries.
Whilst shiitake mushrooms don’t grow in the UK (they’re native to Japan and Korea mainly, but are cultivated in the US as well), they aren’t readily available in every supermarket. However, you can often find them in large Sainsbury’s and sometimes Tesco.
What is Miso?
Miso is a sweet and salty fermented soybean paste that adds an umami flavour to various Japanese dishes. It is primarily used in Japanese cuisine but has gained immense popularity across the world in the past decade. Miso is typically made from cultured soybeans, grain (like rice or barley) and a mould called koji.
There are many varieties of miso, but generally the lighter in colour, the sweeter and milder tasting the miso is. White or yellow miso is, therefore, typically used for dressings and in desserts to add a salty umami taste (think salted caramel), and dark miso (red and brown) lends itself better for stews and richer dishes, otherwise dark miso will overpower all the other flavours.
Method
Start by preparing all of your vegetables and mushrooms. Trim the ends of the mange tout and slice the baby corns in haf lengthways. Wash, thoroughly dry and slice the shiitake mushrooms into thick slices. Smaller mushrooms can be left whole.
Chop your garlic and ginger very finely. Alternatively, you can grate or crush them into a paste. Chop chilli finely and slice spring onion on the diagonal.
Heat a tablespoon of vegetable oil in a frying pan. Add mange tout and baby corn and fry for approx. 3 minutes on high heat to slightly soften. Place the vegetables in a bowl and set aside for later.
Add 4 tablespoon of vegetable oil to the frying pan used for the vegetables. Whilst the oil heats up, add the mushrooms to a large bowl and mix with cornflour to coat well. When the oil is sizzling hot, add the mushrooms in a single layer, and fry for 4-5 minutes until crispy. You may want to do them in batches if your pan isn’t large enough. Place the fried mushrooms on a paper towel to absorb any excess oil.
Wipe the mushroom pan clean and use it to make the broth for your miso ramen. Add 1 tablespoon of sesame oil. Tip in ginger and garlic and fry for a minute until fragrant. Add the miso paste, tamari (or soy sauce), sugar and star anise and stir to combine. Pour 750ml of boiling water over and bring to a boil.
Add the wholewheat noodles to your broth and cook following the time stated on the packet. Ours took 4 minutes to cook.
Add the mange tout and baby corn to the broth for 30 seconds to warm through.
Divide the miso ramen between two bowls, top the noodles with crispy shiitake mushrooms and sprinkle everything with spring onion and chilli. Dig in!
Other Noodle Dishes To Try
If you love noodles, we have plenty of other 100% plant-based noodle dishes for you to try, including:
Recipe Card
Vegetable & Mushroom Miso Ramen Bowl
Ingredients
- 100 g mange tout ends trimmed
- 100 g baby corn halved lengthways
- 5 tablespoon vegetable oil
- 120 g shiitake mushrooms thickly sliced
- 2 tablespoon cornflour
- 1 tablespoon sesame oil
- 2 garlic cloves finely chopped or grated
- 15 g ginger finely chopped or grated
- 2 tablespoon miso paste
- 2 star anise
- 1½ teaspoon sugar we used caster
- 1 tablespoon soy or tamari sauce
- 120 g wholewheat noodles, approx. 2-3 nests
- 1 red chilli finely chopped
- 1 spring onion sliced
Instructions
- Heat a tablespoon of vegetable oil in a frying pan. Add mange tout and baby corn and fry for approx. 3 minutes on high heat to slightly soften. Place the vegetables in a bowl set aside.
- Add 4 tablespoon of vegetable oil in the frying pan used for the vegetables. Add the mushrooms to a large bowl and mix with cornflour to coat well. When the oil is sizzling hot, add the mushrooms in a single layer, and fry for 4-5 minutes until crispy. You may want to do them in batches if your pan isn't large enough. Place the fried mushrooms on a paper towel to absorb any excess oil.
- Wipe the mushroom pan clean and use it to make the broth. Add 1 tablespoon of sesame oil. Tip in ginger and garlic and fry for a minute until fragrant. Add the miso paste, tamari (or soy sauce), sugar and star anise and stir to combine. Pour 750ml of boiling water over and bring to the boil.
- Add the wholewheat noodles to your broth and cook following the time stated on the packet. Ours took 4 minutes to cook.
- Add the mange tout and baby corn to the broth for 30 seconds to warm through.
- Divide the ramen between two bowls, top the noodles with crispy shiitake mushrooms and sprinkle everything with spring onion and chilli. Dig in!
Nutrition
Hannah
Love Shiitake mushrooms but never tried them coated in cornflour before.Game changer.Lovely broth too.Will make again,but might experiment with different type of noodles.Whole-wheat a bit too filling for us…
Ieva
That’s great! Let us know if you find a good lighter noodle option for this dish 😉