If you love Japanese cuisine then look no further than this tasty vegan spin on the traditional Miso soup recipe from the Head Chef at Treacle Bar and Kitchen, with ramen noodles and comforting veggies. Miso soup is a traditional Japanese meal that is used to heal, warm and nourish, and as Miso is naturally fermented, it is packed with amazing health benefits alongside all of the nutritious veggies in this dish.
Vegan miso ramen soup
Recipe by the Head Chef of Treacle Bar and Kitchen.
- 6 litres water
- 4 cloves garlic, crushed
- 100g ginger
- 8 green onions
- 3″x1″ (8x3cm) dried kombu
- 400g Miso paste
- 6 Tbsp gluten free soy sauce
- 2 tsp sugar
- 12 kaffir lime leaves
- 2 Tbsp sesame oil
- 1 clove garlic, grated
- 500g rice noodles
- Julienne carrot
- Julienne courgette
- Thinly sliced radish
- Finely chopped spring onions
- Kale (pre blanched in ramen stock)
- Sesame seeds
- Thai basil
- Lime wedge
- Prepare the toppings (Julienne 1 carrot and courgette, thinly slice your 5 radishes wafer thin and finally finely chop the green of the spring onions, wash kale), before making the soup and noodles. You will need to add the soup and toppings right away or the noodles will get cold, so you won’t have time to prepare the toppings at the end.
- Put Ingredients A in a large pot and let boil for 15 minutes. Strain, then put the broth back in the pot.
- Add ingredients B to the broth and let it simmer at low heat. Cook the rice noodles according to the package.
- While cooking noodles, add ingredients C to the soup and stir. After cooking noodles, immediately cool under a cold tap.
- Add the washed kale to your soup leave it on a simmer for about 1 min to soften the kale now take out the kale and it’s ready to serve.
- Get a ramen bowls, divide the toppings evenly around the edges of the bowl.
- Add the hot ramen broth
- Garnish with wafer thin slices of radish, micro Thai basil, coriander, sesame seeds.
- Serve with a wedge of lime and chilli flakes.
This article contains affiliate links.