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Creamy Vegetarian Peanut Miso Ramen

Creamy Vegetarian Peanut Miso Ramen That Warms the Soul

Creamy Vegetarian Peanut Miso Ramen is a quick, nourishing dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 2 tablespoons Vegetable Oil Olive oil or sesame oil can be substitute.
  • 1 cup Onion, chopped Use yellow or white onions for best results.
  • 1 large Tomato, sliced Any large ripe tomato will do.
  • 1 cup Shiitake Mushrooms, sliced Dried shiitake can be used after rehydrating.
  • 2 cloves Garlic, minced Fresh minced garlic is preferred.
  • 4 cups Water For perfect soup consistency.
  • 3 tablespoons Organic Miso Paste Chickpea miso can be used for non-soy alternative.
  • 3 tablespoons Smooth Peanut Butter Sunflower seed butter for nut-free version.
Noodles and Toppings
  • 8 ounces Dry Ramen Noodles Any type works, whole wheat offers extra fiber.
  • 2 large Eggs Omit for vegan option.
  • 1 cup Frozen Sweet Corn Fresh corn or sweet peas can be used.
  • 1 cup Bean Sprouts Shredded carrots or zucchini are good alternatives.
  • 2 tablespoons Scallions, sliced Chives can be substituted or omitted.
  • 1 tablespoon White Sesame Seeds Black sesame seeds add visual appeal.

Equipment

  • large pot

Method
 

Preparation Steps
  1. In a large pot, heat vegetable oil over medium heat. Add chopped onion, sliced tomato, and sliced shiitake mushrooms. Sauté for about 5 minutes, until onions are translucent.
  2. Pour in water and bring to a gentle boil. Reduce heat to low, stir in miso paste and peanut butter, and stir for about 5 minutes until dissolved.
  3. Add dry ramen noodles directly into the pot. Cook for 2-3 minutes, stirring gently to prevent sticking.
  4. Prepare toppings by soft-boiling eggs for about 6-7 minutes and soaking in ice water. Measure out sweet corn, bean sprouts, and slice scallions.
  5. Ladle ramen into bowls, top with sweet corn, bean sprouts, soft-boiled eggs, and scallions. Sprinkle with sesame seeds and serve.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

To make the recipe vegan, omit the eggs. Store leftovers separately to maintain texture.

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