From the Kitchen
Ginger Miso Vegan Ramen
Charred shiitake, frozen veggies and a ginger miso broth — a deep, warming bowl and no chopping at all.
▶ Watch the reel on Instagram
Before you start — thaw the frozen veggies so they char instead of steaming. If you're using bean curd, start that first too: either boil it in water for 20 minutes, or soak it in cold water for 3 hours.
Ingredients
For the broth
- Sesame oil (or any oil of your choice) 1/2 tbsp
- Garlic cloves 7
- Shiitake mushrooms (frozen, thawed) 1.5 cups
- Broccoli (frozen, thawed) 1 cup
- Roasted corn (frozen, thawed) 3/4 cup
- Salt to taste
- Ginger miso broth (Trader Joe's) 1 carton
- Bean curd (optional) 20 g
For the bowl
- Japanese noodles, or any noodles of your choice 100 g
- Soft tofu (about 3/4 block) 250–280 g
- Chilli oil, to season to taste
Method
The broth
- Cook the garlic — heat 1/2 tbsp sesame oil in a pan. Add the garlic cloves whole and cook on high heat. Once browned, mash them with a fork. You can also chop the garlic before adding it to the oil.
- Char the mushrooms — add the thawed shiitake right after the garlic is done, and char them properly before anything else goes in.
- Add the rest of the veggies — add the thawed broccoli and corn, cook for 2 minutes, and season with salt.
- Pour in the broth — add the carton of ginger miso broth, along with the cooked bean curd if you're using it. Bring everything to a boil.
The noodles
- Boil the noodles — while the broth simmers, cook 100 g of noodles in boiling water. Drain.
Assembly
- Build the bowl — add pieces of soft tofu and the noodles to a bowl, then pour the hot broth over the top.
- Season and serve — finish with chilli oil and enjoy.
Notes & Swaps
- All the veggies here are frozen, so there is no chopping. Thaw them before they hit the pan — thawed veggies cook faster and char properly instead of steaming in their own water.
- Charring the shiitake before the other veggies go in is what gives the broth its depth. Don't rush this step.
- Cooking the garlic whole and mashing it leaves sweet, jammy pockets of garlic in the broth. Chopping it first spreads the flavor more evenly — either works.
- Cook the noodles separately and add them at the end so they stay springy and don't cloud the broth.
- The broth is the ginger miso carton from Trader Joe's. No Trader Joe's nearby? Any ginger miso broth will work here.