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–+ servings
miso ramen with mushrooms in a pale pink shallow bowl on a stripy rustic surface.

Vegetable & Mushroom Miso Ramen Bowl

An uncomplicated and 100% plant-based Miso Ramen Bowl, made with filling wholewheat noodles, a range of crunchy vegetables and crispy Shiitake Mushrooms! A hearty, satisfying and delicious vegan meal, that's a perfect choice for a cold winter day!
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Main Course
Cuisine Japanese, Vegan, Vegetarian
Servings 2 portions
Calories 566 kcal

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

Calories: 566kcalCarbohydrates: 84gProtein: 17gFat: 21gSaturated Fat: 11gSodium: 1155mgPotassium: 679mgFiber: 6gSugar: 11gVitamin A: 949IUVitamin C: 67mgCalcium: 67mgIron: 5mg
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