Vegan Miso Coconut Ramen

• vegan
• ramen
• asian-cuisine
• miso
• coconut
• Hiroshi

Introduction

Embark on an umami-rich journey with this vegan Asian-inspired dish, where the savory depth of miso meets the subtle sweetness of coconut in a delightful symphony of flavors. This recipe not only satisfies your taste buds but also nurtures your soul with its wholesome ingredients.

Ingredients

• 4 cups vegetable broth
• 2 cups coconut milk
• 3 tablespoons white miso paste
• 200 grams ramen noodles (vegan)
• 1 cup sliced mushrooms
• 1 small broccoli, cut into florets
• 1 carrot, thinly sliced
• 1 bell pepper, thinly sliced
• 2 green onions, chopped
• 1 tablespoon ginger, minced
• 2 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Fresh cilantro, for garnish
• Sesame seeds, for garnish
• Lime wedges, for serving

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant.
2. Add the vegetable broth, coconut milk, and miso paste to the pot. Stir until the miso is dissolved.
3. Bring the mixture to a simmer, then add the sliced mushrooms, broccoli, carrots, and bell pepper. Cook until the vegetables are tender.
4. In a separate pot, cook the ramen noodles according to the package instructions, then drain and add to the soup.
5. Stir in the soy sauce and simmer for an additional 5 minutes.
6. Serve the ramen hot, garnished with chopped green onions, fresh cilantro, sesame seeds, and a wedge of lime on the side.

Enjoy this warming, savory dish that's perfect for a cozy evening or a special dinner. It's a testament to how plant-based ingredients can come together to create a meal that's both nutritious and full of flavor.

Hiroshi