This Vegan Soy-Free Miso Ramen has been getting me through these chilly(ish) LA November days. We developed it for the SOUP Cleanse, and it’s been a MAJOR hit. It’s entirely gluten-free, plant-based, and contains more veggies than any other ramen we’ve ever made. It has zucchini, cabbage, cauliflower, scallion, carrot, and nori – I like to think it’s the most nutrient-dense ramen out there! We use Vegan Jade Noodles, which I highly recommend. They have the perfect ramen noodle texture and taste delicious! If you use a bit of dried kombu for the broth, I guarantee you’ll fool your whole family into thinking the dish isn’t vegan.
Ingredients
1 pack of Vegan Jade Noodle
1 cup water
4 cup vegetable broth
1 T minced garlic
1 T chopped scallions
1 cup carrots, diced
1/2 cup onion, diced
1/2 cup fennel, diced
1/3 cup leeks, diced
1/2 cup celery, diced
1/2 cup cauliflower, diced
1/2 cup zucchini, diced
1/3 cup red cabbage, shredded
1 piece dried Kombu
1 1/2 cups white chickpea miso
1 cup red miso paste
1 T vegan fish sauce
2 T of olive oil
Directions:
Heat a medium sized pot over medium heat and add 1 cup of water. Add the miso paste, dried kombu, and vegan fish sauce to the boiling water to make a miso base. After you finish boiling all the ingredients turn off the fire and let sit for 30 minutes.
While the broth cools down chop all your vegetables and thinly slice the red cabbage.
In a different medium size pot heat up the olive oil for 1-2 minutes. Add in the garlic, onions, leeks, fennel, carrots and celery then mix until an aroma releases.
While stirring add in the vegetable stock and miso base. Once it boils, lower the hear and let simmer for 25-30 minutes.
Once the stock cools down blend on high until smooth.
Taste the soup and add salt if needed. Set aside.
Meanwhile add in your blanched cauliflower and zucchini.
In a separate pot cook the Lotus Foods Organic Jade Pearl Rice Ramen for 4-5 minutes in boiling water.
Once all you ingredients are done. Pour 8 oz of miso ramen broth to a bowl, add you cooked noodles, chopped scallions and your blanched veggies. Enjoy!
