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Vegan Ramen with Roasted Red Miso Veggies

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Fantastic ramen can take various forms, sizes, and flavors, but the most renowned version is the rich, creamy, and porky variety. However, in this completely vegan adaptation, we employ layers of umami-packed flavors to replicate the complex depth of traditional ramen, while edamame adds a protein boost. The best part is that you can have it ready in about an hour, making it the perfect weeknight go-to. This recipe essentially centers around an enhanced vegetable stock, accompanied by impeccably cooked noodles and roasted vegetables, and there are plenty of opportunities to amplify the taste even further.
To fortify the vegetable stock, we add more aromatic vegetables and dried kombu, a type of sea kelp readily available at Asian grocers among other dried vegetables. The white powdery substance on the surface of dried kombu is a treasure trove of glutamic umami, which lends our broth an exceptionally delightful flavor in a short amount of time. As the kombu dries, water evaporates, leaving behind this powdery goodness, enriching the broth with its depth.
The next layer of flavor emerges from the roasted vegetables. Roasting is a superb technique to extract concentrated, profound flavors from fresh vegetables. Tossing them in a mix of salty red miso paste, garlic, and ginger encourages browning and introduces another dimension of classic ramen taste. Moreover, roasting allows for relatively hands-free cooking, saving you even more time.
The last component is non-negotiable. A delectable balance of salty soy sauce and sweet, tangy mirin is what brings the warm, earthy, and slurp-worthy noodle bowl together, ensuring a truly satisfying experience.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine world cuisine
Servings 4

Ingredients
  

FOR THE BROTH:

  • 2 tbsp. vegetable oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, peeled and sliced
  • 10 cloves garlic, peeled, smashed
  • 1 4" piece ginger, cut into 1/4" slices
  • Kosher salt
  • 5 oz. fresh shiitake mushrooms (stems removed, caps reserved for later)
  • 2 3" segments kombu (the more dusty, white powder, the better!)
  • 1/2 oz. dried shiitake mushrooms
  • 2 heads baby bok choy, quartered 
  • 6 green onions, chopped
  • 4 cups vegetable stock

FOR THE ROASTED RED MISO VEGGIES:

  • 6 oz. baby portobello mushrooms, quartered, stems removed and discarded
  • 5 oz. shiitake mushrooms (reserved caps only)
  • 1 large carrot, thinly sliced
  • 2 heads baby bok choy, quartered
  • 1/2 c. shelled edamame
  • 1 tbsp. red miso paste
  • 2 cloves garlic, grated
  • 1 tsp. ginger, grated
  • 2 green onions, whited minced, greens thinly sliced and reserved
  • 1 tbsp. vegetable oil
  • Kosher salt

TO FINISH:

  • 1/4 c. soy sauce
  • 1/4 c. mirin
  • 1 (10 ounce) pack dry ramen wheat noodles
  • Sesame oil
  • Sesame seeds
  • Green onions

Instructions
 

MAKE BROTH:

  •  In a large Dutch oven, heat canola oil over medium heat. Add onion, carrot, ginger, garlic, and a heavy pinch of salt. Cook for 7 minutes, stirring occasionally, or until veggies begin to take on some color. 
  • Add shiitake stems, kombu, 1/2 ounce dried shiitake mushrooms, bok choy, and green onions. Add vegetable stock and 4 cups of water. Bring to a boil over high heat then reduce to a simmer. 
  • Cover and cook 25 minutes while your roast your vegetables. 
  • After broth has simmered 25 minutes, strain broth through a fine-mesh strainer or chinois into a large clean bowl. With the back of a wooden spoon, press the liquid out of the stock veggies, mashing them with the spoon. Some mashed veggies will collect on the bottom of the strainer, scrap those from the strainer into the bowl and discard the rest of the veggies. 
  • Return broth to the Dutch oven and season to taste with salt, keeping in mind soy sauce will be added later. 

MAKE ROASTED MISO VEGGIES:

  • Preheat the oven to 425°.  In a medium bowl, combine miso paste, oil, green onion, ginger, and grated garlic. 
  • Toss carrots and mushrooms, separately, in miso mixture, then transfer to a foil-lined rimmed baking sheet, keeping each vegetable separate. Leave enough room to add bok choy and edamame. Roast for 5 minutes. 
  • In a medium bowl, toss bok choy and edamame with oil and season with salt. Add bok choy and edamame to baking sheet and cook for another 15 minutes or until all veggies are tender and golden.

ASSEMBLE:

  • In a large pot of salted boiling water, cook ramen noodles according to package instructions, then drain. 
  • In a small bowl, whisk together mirin and soy sauce. 
  • Add 1½ cups hot broth to each bowl. Divide noodles between each bowl then top each with carrots, mushrooms, and bok choy. Drizzle each bowl with soy-mirin, then garnish with roasted edamame, green onions, sesame oil, and sesame seeds before serving.
Keyword Vegan Ramen with Roasted Red Miso Veggies
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