Do you ever try something at a restaurant and just go back home wishing you could have it every day? That’s me with ramen every. single. time. So I finally tackled this obsession and made this 30 min Spicy Miso Ramen with soba noodles (cause you know... celiac disease) but you can use any noodles of your choice!
This Spicy Miso Ramen with a creamy coconut miso broth is the perfect recipe for a lazy night in. It is quick and easy and a great healthy dinner idea you can throw together in less than 35 min making it the perfect winter soup.
I love making it in big batches and store in the fridge for an easy ready to go dinner. If you are not a fan of buckwheat try to substitute with rice or udon noodles!
Spicy Miso Ramen
Prep time: 10 min
Cooking time: 25
Bunch broccolini or
2 Portobello mushrooms, chopped
1 Red bell pepper, roughly chopped
1 tbsp Minced ginger
2 Tbsp Sesame seed oil
1/2 white shallot, chopped
1 Garlic clove, minced
1 Lemon grass stick, roughly chopped
1 Tbsp miso paste
1/2 Tbsp chilli paste or red curry paste
1/4 Cup Light soy sauce
6 Cups Vegetable broth
1 Can Light coconut milk
Soba or ramen noodles
4 Ounces Firm Tofu
2 Spring onion, chopped.
1 Tbsp Black sesame seeds, to top
Heat up a large pot. Add oil, minced garlic, shallot, lemongrass and ginger. Cook until fragrant, about 5 min.
Add mushrooms and peppers and cook for an- other 3 min. Add chilli and miso paste and mix until everything is coated.
Add vegetables broth and coconut milk mix un- til well combined and then add soy sauce and give it another stir. Bring mixture to a boil and then lower heat to simmer and cook for 20 min.
While your soup is simmering add broccolini to another pot with 2 cups of water and steam for 5-8 min. ( Broccolini should be tender on the outside but crunchy on the inside).
Drain tofu and slice into strips, add to a pan with 1 Tbsp of sesame seed oil and fry for 3-5 min each side or until slightly browned.
Add noodles to the broth and cook for 5-6 min. until the noodles are cooked al dente.
Remove from heat, serve into bowls top with broccolini, tofu, sesames seeds and chopped spring onions. Add extra toppings like pickled ginger, bamboo shoots, chilli slices.