Vegan Miso Ramen Recipe – Japanese Cooking Series

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Today I made a very easy and quick Miso Ramen, with a very rich broth and amazing toppings. It had all flavours in the perfect combination – sour, sweet, salty and spicy. Also, it is so easy and fast to make – only 30 minutes, including the mushroom soaking time.

✦ Ingredient list (this recipe is for 2 servings):
10 dry Skiitake mushrooms
1 strip on dry Konbu kelp (about 10 cm)
1 tbs brown sugar
2 tbs light Miso paste
1 tbs Gochujang
1/3 cup soy sauce
1/3 cup rice vinegar
1 tbs mushroom/vegetable soup seasoning broth powder (I use Japanese vegan Shiitake dashi)
1/4 cup coconut cream
1 tbs coconut oil
4 large slices of tofu
1 tbs soy sauce
1 big bunch of spinach
2 packages of vegan instant Ramen noodles
2 tbs roasted & crushed sesame seeds
chopped scallions
pinch of chili flakes
1 nori sheet, cut into small slices

✔ The Ramen is slightly spice. You can’t eat spicy at all? Don’t add the Gochujang paste and the chilli flakes – it will be as good.

✦ Do you have any questions? Ask me in the comments.


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