Vegan Miso Sesame Ramen
Ingredients
Soup Base
- 1 tbsp white miso
- 1/2 tsp Gochugaru (Korean red chili flakes)
- 1 tbsp tahini
- 1 cube vegan instant ramen
- 1 cup boiling water
Ramen and Toppings
- 1 ramen noodle block
- toppings: scallions, nori, etc.
Instructions
For the Soup
- In the bottom of the ramen bowl add the miso, chili flakes, and tahini. Mix them to form a paste for the soup base.
- Add the intant miso cube on top of the soup base paste and then pour over 1 cup of boiling water. Stir till completely disolved and incorporated.
For the Noodles
- In a pot on the stove, bring 1 liter of water to a boil. Add your ramen noodles cooking to the package instructions. Fresh ramen will take 2 minutes to cook.
- Drain the noodles and then quickly transfer to your ramen bowl placing them gently in the soup.
To Serve
- Once your ramen and soup are ready, add your toppings of choice. Here I have used nanami togarashi which is a Japanese spice blend, sliced scallions, and nori pieces.
- Serve while hot and enjoy!