In this Article

• The Story Behind the Recipe
• Vegetarian Miso Ramen Ingredients
• How to Make Easy Vegetarian Miso Ramen
• Ideas for Making Your Miso Ramen More Fancy

The Story Behind the Recipe

I didn’t always know that ramen is so much more than from-a-packet noodles and broth … but I know better now. Ramen can be the most gorgeous bowlful of fresh noodles swimming in rich broth, topped with a soft-boiled egg half or two and artfully arranged piles of veggies.

On the other hand, making a fancy ramen at home with a gazillion beautiful toppings destroys my kitchen.

I came to the conclusion that I still craved the simplicity of the easy ramen – just broth and noodles, sir. So I came up with this super simple, easy miso ramen recipe. The end. Except not (keep scrolling!)

(Just to be clear, I’m not claiming an authentic ramen recipe here. Authentic ramen usually involves meat, for one, but more importantly, I’m SO not a ramen expert! I am a home cook who loves delicious food, and I tested and retested this one while doing my very best to keep it suuuuuuper super simple. So that I could enjoy delicious homemade ramen anytime, fast, and without destroying my kitchen.)

Vegetarian Miso Ramen Ingredients

This miso ramen recipe has just enough ingredients for a super flavorful soup, but it’s still very simple and easy to make. We’ve got:

• Fresh ramen noodles
• Sesame oil & olive oil
• Yellow onion & garlic
• Veggie broth
• Ginger
• Soy sauce (or Tamari, your preference)
• White miso paste
• Mirin
• Chili garlic sauce
• Salt
• Scallions

How to Make Easy Vegetarian Miso Ramen

For the most flavorful broth in the quickest amount of time, I start with charring the onion on the stovetop. I was inspired by Serious Eats’ vegan ramen recipe which starts with a variety of roasted and charred veggies. I love the slightly smoky, deep flavor a bit of charring adds via my shortcut approach. And then we have garlic (please don’t brown it or you’ll add yucky bitter notes!) and fresh ginger. A standard store-bought veggie broth, and then soy sauce, miso, and chili garlic sauce for umami and a smidge of heat. And also mirin, which adds just a touch of sweetness.

Many vegan ramen recipes call for shiitake mushrooms in some form or another, or kombu/seaweed, but this vegan ramen recipe goes without mushrooms and without seaweed. If you’d like to add those, go for it! I’ve found that I love this broth as-is and wanted to keep it as simple as possible.

Also, feel free to use this vegan miso ramen recipe as a base for all your toppings if you do want to go that route! Personally, I love it with a sprinkle of diagonally-sliced scallions and maybe a sprinkle of toasted sesame seeds. If I want more protein, I might add tofu or a soft-boiled egg (which, of course, is not vegan, but eggs are something I do still eat).

Ideas for Making Your Miso Ramen More Fancy

• Soft cubed tofu
• Roasted chickpeas
• Roasted sweet potatoes
• Roasted or steamed carrots
• Steamed broccoli or roasted broccolini
• Steamed spinach
• Edamame
• Thinly sliced baby boy choy
• Bean sprouts
• Anything else you want! Sky’s the limit!

I hope you like this Easy Miso Ramen as much as we do!

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Vegetarian Miso Ramen

A back-to-basics ramen that cooks up fast and flavorful – without destroying your kitchen!

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 76kcal

Author Kare

Ingredients

• 1 10-ounce package ramen noodles (I love Nona Lim fresh Tokyo ramen, found in the refrigerated section)
• 1 teaspoon sesame oil*
• 1 teaspoon olive oil
• 1/2 small yellow onion cut into strips
• 2 medium cloves garlic minced
• 4 cups low-sodium vegetable broth
• 1 thumb-sized hunk of ginger minced (about 1 tablespoon)
• 2 tablespoons soy sauce or Tamari
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1/4 – 1 teaspoon chili garlic sauce to taste
• Pinch kosher salt optional
• 4 scallions diagonally sliced

Instructions

• Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
• While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
• Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
• Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
• Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
• Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.

Notes

* Use sesame oil only, NOT toasted sesame oil.

Nutrition

Calories: 76kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 876mg | Potassium: 104mg | Fiber: 2g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 1mg

The post Vegetarian Miso Ramen appeared first on Kitchen Treaty.

They’re the perfect bring-it-along dish, from potlucks to BBQs to, heck, Thanksgiving even. And when it comes to fall holidays, these these Maple Miso Vegan Baked Beans reallllly fit the bill. Who doesn’t love maple in autumn?!

So here’s the situation. I’ve been sort of obsessed with maple syrup as an ingredient this fall, and thought a good dose of pure maple syrup might just be glorious in baked beans. But I knew we’d need something salty and umami-ish to offset all that sweetness. I’m not sure why, but miso popped into my mind first thing. You know, that Japanese fermented soybean paste that is a serious flavor bomb? I know, I know – “fermented soybean paste” might not exactly sound appetizing. Maybe especially not in baked beans. But if you’re feeling that way, take a leap of faith with me, won’t you? I promise you won’t regret it. 

These baked beans cook up the traditional way. First, soak your dried beans. Then, give them a flavor jolt right from the start by cooking them in veggie broth in a nice, thick, oven-safe dutch oven. Next, mix up your flavorings – miso, maple syrup, and more – in a bowl and stir them on in. Then transfer to the oven and let it bake until it’s bubbly, thick, rich, and quite possibly the best baked beans you’ve ever had. 

Seriously, they really are that good. AND they’re vegetarian and vegan! Doesn’t get any better than that!

I adapted the miso & molasses baked beans recipe from The First Mess (which is from the cookbook “Modern Potluck” by Kristin Donnelly). I love the light sweetness yet seasonal vibe the maple lends to the equation instead of molasses. I also made a few tweaks to the spice situation, messing around until I felt I got it just right for this particular baked bean situation.

Maple + miso = mmmmahhhvvvelous baked beans. 

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Maple Miso Vegan Baked Beans

Miso, maple, garlic, and other seasonings make for a flavor bomb of a baked bean situation. The perfect vegan potluck dish!

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Author Kare

Ingredients

• 1 pound navy beans small white beans
• 6-8 cups low-sodium vegetable broth
• 1/3 cup white miso
• 1/3 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons dry mustard
• 3 tablespoons soy sauce or Tamari use the latter for gluten-free beans
• 4 medium cloves garlic grated or finely minced (I use a Microplane zester to grate)
• 1 tablespoon fresh grated ginger from about 1 thumb-size piece (I use a Microplane for this too)

Instructions

• Rinse and sort beans. Soak by placing in a large pot and covering with 8 cups of water and then letting sit overnight. You can also use the quick-soak method: Place in a large pot, cover with water, and bring to a rolling boil over high heat. Boil for two minutes, then remove from heat and cover. Let sit for one hour.
• Drain soaked beans and place in a large, oven-proof stock pot along with 6 cups vegetable broth. Bring to a rolling boil. Reduce heat to medium and a gentle boil. Cook, uncovered, for about 45 minutes, until the beans are tender and the skins peel when you blow on them.
• While the beans cook, stir together the remaining ingredients: To a small bowl, add the miso, maple syrup, apple cider vinegar, smoked paprika, dry mustard, soy sauce, garlic, and ginger. Whisk until smooth.
• Heat oven to 350 degrees Fahrenheit.
• Once the beans are cooked, remove from heat. Stir in the miso-maple mixture right into the bean and cooking broth.
• Set uncovered in oven and cook for about 90 minutes. Check every 30 minutes, and if the beans are looking too dry, stir in a bit more broth. The beans are done when the sauce has thickened and the batch of beans has browned somewhat around the edges.

The post Maple Miso Vegan Baked Beans appeared first on Kitchen Treaty.

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One of the many fun (yet challenging) things about having a kid is the fact that they don’t, you know, just inherently know the same things you do. I mean, I’m stating the obvious here, but sometimes this fact still comes as a surprise to me.

Like the other day, when Joan Jett’s “I Love Rock & Roll” came on the car radio, and I suddenly called out “yowwwwww!” because that’s what you do when I Love Rock & Roll is on the radio.

My kid was startled. “MOM! What happened?! Are you okay?!!” “What? Oh, I’m fine! Just singing a song.” Sigh of (confused) relief on my kid’s part; cue Joan Jett lesson on mine.

There are worse teaching moments, I suppose.

A few days later, when we were picking out a watermelon for this recipe, I was more prepared for the lesson.

I told my daughter all about how you look for a big yellow spot. Lots of scars are good. Give it a good knock and if it sounds a bit hollow, you’re good to go. But then I realized … every single time, I’m the only one in the produce section rapping on watermelons. Knocking watermelons is something my mom taught me; was she wrong? Was she messing with me? Have I been making a fool of myself all this time?!

So much power, parenthood. So much power.

So, about this recipe for Watermelon & Marinated Tofu “Feta” Skewers. This was yet another appetizer I made for my plant-based canapé party (yep, I’m sharing them all!).

I really wanted to share a tasty tofu recipe with my friends at the party, most of whom are actually meat-eaters. I don’t push vegetarian eating on my friends, but I do take satisfaction when I can give them a plant-based food that they previously thought weird or gross and perhaps convince them that’s it not so bad or, even, quite delicious.

For the tofu “feta,” you use extra-firm tofu, squeeze all of the water out of it, then let it rest it in a highly-flavored marinade so all that flavor soaks back into it. The result is a pretty feta-like cube of tofu. It’s not the exact texture or flavor of feta, but to be honest, I actually find this tofu far more delicious than actual feta.

I used this recipe from Green Evi as a starting point. While usually I shy away from “weirder” ingredients, I wanted to go all the way for my party, so I dove headlong into using nutritional yeast and miso in the marinade. Which, really, aren’t that strange as far as ingredients go, but they’re a little off the beaten path for me.

I love the result. I could seriously just nibble on the tofu feta straight out of the jar. But it’s also perfect joined up with some cool, sweet watermelon.

Sweet and salty, my friends, that’s the name of the game.

These Watermelon & Marinated Tofu “Feta” Skewers are seriously the simplest, easiest little appetizer around. Just get the tofu feta going, let it sit for awhile in the fridge, then take 10 minutes – if that – to assemble. It’s also fun to add a few little bits of mint for color and a bit of extra flavor, though entirely optional.

How do I feel about this appetizer? In the confusing-out-of-context words of Joan Jett: “Yooowwwwwww!”

(more…)

The post Watermelon & Marinated Tofu “Feta” Skewers appeared first on Kitchen Treaty.