Here’s a quick and healthy ramen recipe that’s ready in 15 minutes but tastes like it’s been simmering for hours!
- 2 tbsp avocado oil (can sub vegetable oil)
- 4 scallions, chopped
- 1 tbsp grated ginger
- 2 garlic cloves, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1 1/2 tbsp white miso paste
- 2 tbsp tahini
- 4 cups vegetable broth
- 1–2 tbsp tamari* (can sub soy sauce)
- 2 tsp Sririacha (optional)
- 2 packs of ramen noodles
- 1 pack soft tofu (optional)
- Heat the avocado oil in a large pot on medium-high heat, then add the scallions and ginger and sauteé for 1-2 minutes.
- Next, add the shiitake mushrooms and garlic and let sauteé for another 2-3 minutes. (Don’t mix the mushrooms around in the pot too much, let them sit so they’ll brown.)
- Add the miso paste and tahini and mix everything together.
- Then add the vegetable broth, tamari and Sriracha and bring to a light boil.
- Add the ramen noodles and cook for 2-3 minutes until the noodles are soft.
- Add the soft tofu and serve.
*start with one tablespoon of tamari and add more if it needs more salt.
Store leftovers in the fridge for up to 3 days. Store the noodles and broth separately.
Want to make this soup gluten-free? Use gluten-free ramen noodles, or you can substitute the ramen noodles with rice noodles. Make sure your soy sauce is also gluten-free.
Add the noodles to the broth right before serving. The longer the noodles sit in the broth, the more liquid they will absorb. If you add the noodles in too early and let the soup sit on the stovetop, you’ll end up with less broth.
- Serving Size: 1/2 of the recipe
- Calories: 405
- Sugar: 5g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
Keywords: miso ramen, vegan miso ramen, miso ramen vegetarian, ramen with miso