This delicious vegetarian miso ramen is made with a miso broth base, which is filled with chewy noodles, lots of vegetables, and jammy (soft-boiled) eggs. The toppings complete this umami flavoured dish— kimchi, nori, fresh herbs, chillies, and sesame seeds!
Dairy-Free • Nut-Free • Vegetarian
Jump to:
- Ingredient list
- Step-by-step instructions
- How to make jammy eggs (or soft-boiled eggs)
- Prepping tip
- More bowl recipes to try
Ingredient list
- Miso paste – I use organic dark red miso paste because of its strong umami flavour, which means you don’t need much of it— 1 to 2 tablespoons per serving! It’s important not to use boiling water when making it into a broth— instead let the water cool down a bit before whisking it together. Boiling water kills all the good bacteria and can alter the taste.
What are the health benefits of miso?
Miso paste is made from fermented soybeans and can be very beneficial for the gut. This fermented paste is full of probiotics, which are live microorganisms, aka the good bacteria we want for our digestive tract! Kimchi (or kimchee) also has probiotics— it’s made from fermented cabbage.
- Noodles – I use ramen noodles in this recipe, but you don’t actually have to! Udon and soba noodles are fantastic alternatives.
- Vegetables – This recipe is filled with sautéed oyster mushrooms and kale. I like adding a splash of soy sauce to the vegetables for some saltiness, but it’s optional. Mushrooms are soft and chewy and perfect for ramen bowls. The kale wilts down and is one of my favourite vegetable add-ins.
- Eggs – I like jammy eggs (also called soft-boiled eggs) in ramen bowls because their mild flavour pairs well with the saltiness and umami flavours of the broth and toppings. If you don’t know how to make a jammy egg, be sure to read— how to make jammy eggs.
- Toppings – The “must have” toppings (in my opinion) are kimchi and nori. Kimchi may not be a traditional topping, but the spicy/tanginess makes it one of the best parts of this bowl. The nori—well, if you like nori, you already know this is a must. I also added fresh coriander, spring onions, sesame seeds, and chillies for extra spice!
Step-by-step instructions
How to make jammy eggs (or soft-boiled eggs)
Step 1. Boil the water for the eggs. (Or prep the eggs ahead of time.) Once the water has come to a boil, carefully place the eggs in the boiling water and set a timer for exactly 6 1/2 minutes. I use medium sized eggs, but adjust the time to your liking— try 5 to 6 minutes for a runnier yolk or 7+ minutes for a cooked-through yolk. Next, prepare an ice bath— a bowl with cold water and ice cubes. Once the timer goes off, carefully transfer the eggs to the ice bath. Set aside.
Step 2. Boil the water for the noodles. Cook according to the packet of noodles you are using. When they are done, drain and place straight into the bowls you are serving the ramen in.
Step 3. Bring water to a boil for the miso paste, but do not add directly to the paste. Measure out the water into a large measuring jar or mixing bowl. Set aside and let it cool down for 10 minutes.
Step 4. While the water is cooling, sauté the mushrooms and kale in a pan on low heat for 5-8 minutes. Add a splash of soy sauce (optional) and a splash of water if the pan gets too hot. This helps gently steam and cook the vegetables. Then, add them to the bowls you’re serving the ramen in (on top of the noodles).
Step 5. Next, stir the miso paste into the water. The best way to do this is to scoop out some water into a small bowl and whisk in the paste until it dissolves. Then, pour it back into the hot water and mix it together. Now is a good time to taste test it— add more paste if you like it saltier or stronger in flavour.
Step 6. Pour the miso broth over the noodles and vegetables. Then, add the rest of the toppings— the jammy eggs sliced in half, kimchi, nori, spring onion, coriander, chillies, and sesame seeds. Enjoy!
Prepping tip
The only prepping tip I have for ramen is to have the jammy (or soft-boiled) eggs ready ahead of time (how to make jammy eggs). The eggs not only have to be timed perfectly for 6 to 7 minutes, but they have to be transferred to an ice bath to cool down before peeling away the shell. If this step is prepped, it takes away that “waiting” time. This also means one less pot to use— because you will also be using a pot for the noodles, sautéing the vegetables, and boiling water for the miso all around the same time.
More bowl recipes to try
- Ginger and Soy Glazed Salmon Poke Bowl
- Sticky Tofu Poke Bowl
- Crunchy Cabbage Salad with Toasted Ramen Noodles
- Lime Roasted Salmon and Coconut Rice
- Peanut Sesame Lime Noodles with Garlic Prawns
Vegetarian Miso Ramen
Ingredients
- 3 tbsp miso paste (red) with ½ litre / 2 cups hot (not boiling) water
- 120 g ramen noodles (or 2 portions according to packet) measured uncooked
- kale 2 handfuls
- oyster mushrooms 2 handfuls
- 1 tbsp soy sauce optional
- 2 eggs
- 3-4 tbsp kimchi
- 2 tbsp nori
- 2 tbsp spring onion / green onion chopped
- 2 tbsp coriander / cilantro chopped
- 1 tbsp sesame seeds
- green chillies optional
Instructions
- Boil the water for the eggs. (If you have prepped the eggs, skip this step.) Once the water has come to a boil, carefully place the eggs in the boiling water and set a timer for 6 1/2 minutes. Next, prepare an ice bath— a bowl with cold water and ice cubes. Once the timer goes off, carefully transfer the eggs to the ice bath. Set aside.
- Boil the water for the noodles. Cook according to the packet of noodles you are using. When they are done, drain and place straight into the bowls you are serving the ramen in.
- Bring water to a boil for the miso paste, but do not add directly to the paste. Measure out the water into a large measuring jar or mixing bowl. Set aside and let it cool down for 10 minutes.
- While the water is cooling, sauté the mushrooms and kale in a pan on low heat for 5-8 minutes. Add a splash of soy sauce (optional) and a splash of water if the pan gets too hot. This helps gently steam and cook the vegetables. Then, add them to the bowls you’re serving the ramen in (on top of the noodles).
- Next, stir the miso paste into the water. The best way to do this is to scoop out some water into a small bowl and whisk in the paste until it dissolves. Then, pour it back into the hot water and mix it together. Now is a good time to taste test it— add more paste if you like it saltier or stronger in flavour.
- Pour the miso broth over the noodles and vegetables. Then, add the rest of the toppings— the jammy eggs sliced in half, kimchi, nori, spring onion, coriander, chillies, and sesame seeds. Enjoy!
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