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Creamy Vegetarian Peanut Miso Ramen

Creamy Vegetarian Peanut Miso Ramen for Ultimate Cozy Nights

A comforting Creamy Vegetarian Peanut Miso Ramen, perfect for cozy nights and quick dinners.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Vegetable Oil Can substitute with sesame oil for a nuttier taste.
  • 1 medium Onion Replace with shallots for a milder flavor.
  • 1 medium Tomato Fresh tomatoes can be swapped with canned in a pinch.
  • 5 ounces Shiitake Mushrooms Use fresh or rehydrate dried mushrooms.
  • 2 cloves Garlic Reduce for a milder taste.
  • 4 cups Water Using vegetable broth adds more flavor.
  • 3 tablespoons Organic Miso Paste Low-sodium miso can be a healthier alternative.
  • 2 tablespoons Smooth Peanut Butter Almond butter can be used for a unique twist.
For the Noodles and Toppings
  • 3 ounces Dry Ramen Noodles Egg noodles or gluten-free noodles can be used as alternatives.
  • 2 large Eggs Omit for a vegan dish or swap with tofu.
  • 1 cup Frozen Sweet Corn Fresh corn can be substituted when in season.
  • 1 cup Bean Sprouts Bok choy or spinach work well for a green option.
  • 2 tablespoons Scallions Chives make for a milder alternative.
  • 1 tablespoon White Sesame Seeds Black sesame seeds can offer a striking contrast.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, sliced tomato, shiitake mushrooms, and minced garlic. Sauté for about 5 minutes until the vegetables soften.
  2. Pour in 4 cups of water and bring to a gentle boil. Reduce the heat to low and stir in 3 tablespoons of organic miso paste and 2 tablespoons of smooth peanut butter. Mix until dissolved, then simmer for another 5 minutes.
  3. Add 3 ounces of dry ramen noodles. Cook for 2 to 3 minutes until tender yet slightly firm. Watch closely to avoid overcooking.
  4. Divide the soup and noodles into bowls. Top each with frozen sweet corn, bean sprouts, and a soft-boiled egg if desired. Garnish with scallions and white sesame seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 900mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Storage: Store the soup base in an airtight container for up to 3 days, keep noodles separate. Can freeze for up to 3 months. Reheat gently on the stovetop.

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