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Miso Veg Ramen

Miso Veg Ramen

Involved · 180 min · Serves 2 · Japanese

Dietary: vegetarian, vegan, pescatarian, dairy-free, nut-free

Ramen in a slow-simmered shiitake and miso broth, topped with flash-fried tofu, miso-glazed carrot, and pak choi.

Ingredients

For 2 servings

Broth

  • 0.5 tbsp vegetable oil
  • 3 clove garlic, roughly chopped
  • 20 g ginger, peeled and diced
  • 0.5 onion, coarsely chopped
  • 750 ml vegetable stock
  • 1 tbsp tamari, or soy sauce
  • 15 g dried shiitake mushroom
  • 1 tbsp miso paste, white or yellow
  • 1 tsp sesame oil, toasted

Toppings

  • 150 g firm tofu, patted dry and cubed
  • 1 carrot, sliced 5 mm (¼ inch) thick on an angle
  • 2 pak choi, halved lengthwise
  • 1 tbsp miso paste, white or yellow

Noodles

  • 115 g ramen noodle, or angel hair pasta

To serve

  • 2 scallion, thinly sliced

Steps

Broth

  1. Heat a large pot over medium-high heat. Add the oil, garlic, ginger and onion and cook, stirring now and then, for 5 to 8 minutes, until the onion is browned at the edges.
  2. Pour in about 240 ml (1 cup) of the stock and scrape the bottom of the pot with a wooden spoon to lift every browned bit: that's where much of the broth's flavor comes from.
  3. Add the rest of the stock, the tamari and the dried shiitake and stir. Bring to a simmer over medium heat, then turn the heat to low, cover, and simmer for at least 1 hour and up to 2 to 3, stirring occasionally. The longer it goes, the deeper the broth.
  4. Taste and adjust the seasoning, then stir in the miso and sesame oil until the miso dissolves. Keep the broth warm over the lowest heat.

Toppings

  1. About 30 minutes before serving, heat the oven to 200°C (400°F) and line a baking sheet with foil. Stir the miso with 1 tablespoon of water into a loose glaze. Toss the carrot with half of it, spread in an even layer, and roast for 20 to 25 minutes, stirring halfway, until tender when pierced and deep golden.
  2. Meanwhile, heat a thin film of oil in a cast-iron or nonstick skillet over medium heat. Add the tofu and cook for 4 to 5 minutes, until golden underneath, then turn and brown the other sides until light golden and crisp. Move to a plate.
  3. Brush the cut sides of the pak choi with the rest of the glaze and lay them cut-side down in the same skillet. Sear for 1 to 2 minutes, until browned, then flip and cook for 1 to 2 minutes more, until just tender.

Noodles

  1. Bring a large saucepan of water to a boil and cook the noodles according to the packet, usually 4 to 5 minutes, then drain.

To serve

  1. Strain the broth through a sieve, discarding the aromatics. Divide the noodles between two deep bowls, ladle over the hot broth, and top with the tofu, carrot, pak choi and scallion.
  2. It's best fresh, but leftover broth keeps separately in the fridge for up to 5 days or the freezer for 1 month.

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