Now for our second vegan ramen, a creamy miso ramen. This recipe builds on our first recipe for a vegan shoyu ramen, in which we described how to prepare the basic broth.
We also strongly recommend reading this short post on the basic structure of a ramen. We won’t repeat all that here.
To give our basic broth a new texture and additional flavours, we peel pumpkin (butternut for us) and onions, clean button mushrooms (or oyster mushrooms or shiitake if you like) and cut it all into coarse pieces. We season with some Spanish smoked paprika, add 3 tbsp neutral vegetable oil, mix everything well and spread the pieces on a baking tray (a great idea from the book “Ramen” by Tove Nilsson).
This mixture is baked in a preheated oven at 220 degrees Celsius (convection: 200 degrees) for 40 minutes, during which time wonderful roast aromas develop.
Now these ingredients and the base broth come together and simmer for about 20 more minutes on medium heat.
We add light miso paste (shiro miso), blend everything with a hand blender until smooth and season the result with a little rice vinegar and light soy sauce. Ready is our creamy miso broth.
The tare here is the miso paste that has already been incorporated. For the seasoning oil, we use our homemade black garlic oil – a wonderful contrast.
So we put hot broth into our preheated bowls (oven, 50 degrees), drizzle some garlic oil over it, add our cooked noodles and finish with the toppings of choice. For us today, that’s sautéed pak choi, blanched sugar snap peas, sautéed mushrooms seasoned with a little light soy sauce and white pepper, and various fresh sprouts.
Honestly, we were almost shocked by the depth of flavour. No one would miss any animal product in this dish.
Enjoy.
And may the taste be with you.
Ingredients ( for 4 people):
2 l basic stock (mixture of vegetable stock and dashi)
300 g pumpkin (we: butternut)
100 g mushrooms (button mushrooms, shiitake and/or oyster mushrooms)
2 medium onions
2 tsp Spanish smoked paprika (spice powder)
To taste approx:
3 tbsp light miso paste
60 ml light soy sauce
A little rice vinegar
Toppings: To taste
