Vegetarian Miso Ramen Recipe
Vegetable broth with miso base, yellow thick noodle, cabbage & carrot, menma, corn, bean sprout, kikurage, scallion(not contains egg)
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Ingredients
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Broth
Noodles and Vegetables
Method
Broth Preparation
- 1
Simmer the Broth
In a large pot, pour in the vegetable broth and bring it to a simmer over medium heat.
- 2
Incorporate Miso
Add the miso paste and soy sauce to the pot. Stir well until the miso fully dissolves.
- 3
Add Sesame Oil
Drizzle in the sesame oil for additional flavor and let the broth simmer gently while you prepare the noodles and vegetables.
Noodle and Vegetable Assembly
- 4
Cook Ramen Noodles
In a separate pot, boil water and cook the yellow ramen noodles according to package instructions until al dente. Drain and set aside.
- 5
Blanch Vegetables
In the same pot of boiling water, blanch the chopped cabbage, julienned carrot, bean sprouts, and kikurage for about 2-3 minutes, until just tender.
- 6
Set Aside Vegetables
Remove the vegetables from the pot and drain, then set aside for assembly.
Final Assembly
- 7
Noodle Base
In a large bowl, place a serving of the cooked ramen noodles at the bottom.
- 8
Add Toppings
Top the noodles with the blanched vegetables, menma, corn, and sliced scallions.
- 9
Pour Broth
Ladle the hot miso broth over the noodles and vegetables until everything is submerged.
- 10
Serve and Enjoy
Serve hot and enjoy your vegetarian miso ramen!