Creamy Vegetarian Peanut Miso Ramen Recipe
Creamy Vegetarian Peanut Miso Ramen features a rich and velvety vegan soup base made with miso paste and peanut butter, combined with fresh vegetables, tender noodles, and perfectly soft-boiled eggs. Ready in just 20 minutes, this comforting Asian-inspired ramen is a flavorful and satisfying meal for vegetarians seeking a quick, nutritious, and delicious noodle dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 large ramen bowls
- Category: Noodles
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Peanut Miso Soup Base:
- 1 tablespoon vegetable oil
- ½ large onion, chopped
- 1 large tomato, sliced
- ½ cup shiitake mushrooms (rehydrated if dried)
- 1 tablespoon garlic, minced (about 4 cloves)
- 5 cups water
- 2 tablespoons organic miso paste
- 1 tablespoon smooth peanut butter
Ramen Toppings:
- 2 packages dry ramen noodles
- 2 eggs, soft-boiled
- ⅓ cup frozen sweet corn, thawed (175 g)
- ½ cup bean sprouts
- 1 teaspoon scallions, chopped
- 1 teaspoon white sesame seeds (for garnish)
Instructions
- Make the Peanut Miso Soup Base: Heat the vegetable oil in a large pot over medium heat for 2 minutes. Add the chopped onion, sliced tomato, shiitake mushrooms, and minced garlic. If using dried shiitake mushrooms, ensure they are rehydrated by soaking them in water for at least 20 minutes prior. Stir and cook the mixture for about 5 minutes until the tomatoes become soft and mushy.
- Add Water and Seasonings: Pour in 5 cups of water and bring to a boil. Stir in the miso paste and peanut butter, stirring well to dissolve both into the soup. Reduce to a simmer and cook uncovered for 5 minutes to meld the flavors.
- Cook the Ramen Noodles: Add the dry ramen noodles directly into the simmering soup. Cook for 2 to 3 minutes until the noodles are soft, stirring occasionally with chopsticks to prevent sticking.
- Prepare the Soft-Boiled Eggs: In a separate small pot, bring water to a boil. Gently add the eggs and boil for 6 minutes, stirring the eggs clockwise continuously for the first minute to center the yolks. Once cooked, immediately transfer the eggs to an ice water bath to cool. Peel the shells and cut each egg in half.
- Assemble the Ramen Bowls: Divide the ramen soup with noodles evenly into two large bowls. Top each bowl with thawed sweet corn, bean sprouts, chopped scallions, and halves of the soft-boiled eggs. Sprinkle white sesame seeds on top for garnish. Serve hot and enjoy.
Notes
- Equipment used includes a large pot, ramen bowls, and chopsticks for stirring.
- To intensify the soup base flavor and increase creaminess, add an extra tablespoon of peanut butter.
- For a vegan version, simply omit the eggs; the soup base and toppings are otherwise vegan-friendly.
- Store the peanut miso soup base separately from the noodles to prevent noodles from becoming soggy; keep the soup base refrigerated in a sealed container for up to 3 days.
