#SoupSZN: Spicy Miso Vegan Ramen
It hits all the right flavors (spicy + creamy), it’s vegan, & only takes 20 minutes to make!
Measurements (serves 2-3):
1/2 yellow onion chopped
4 cloves garlic sliced
1 inch ginger sliced
6 shiitake mushrooms sliced
3 tbsp sriracha (adjust to taste)
2 cups unsweetened soy milk
2 cup water
1 cup coconut milk
3 tbsp red miso paste
3 tbsp brown sugar
1 package noodles (I used udon)
For toppings: green onions, chili oil, soft boiled egg (optional)
Step 1
Finely chop yellow onion then slice garlic, ginger, mushrooms, and green onions (for topping)
Step 2
Add onion, ginger, and garlic to a pot with some olive oil over medium heat – sauté until fragrant
Step 3
Add mushrooms and cook for another few minutes, then add sriracha and cook for another minute
Step 4
Pour in soy milk and water, then bring to a boil
Step 5
Once boiling, turn down heat to low and add miso pasta and sugar. Stir very well until miso paste is completely dissolved, then bring back to a boil
Step 6
Cook udon noodles according to package in a separate pot
Step 7
Turn off heat, then add coconut milk to broth and strain
Step 8
Time to assemble! Add cooked noodles to a bowl and pour broth over. Add your favorite toppings!
