Vegetarian miso ramen is an easy, gut healthy ramen recipe filled with miso, garlic, ginger, shitake mushrooms, kale and a soft boiled egg. Easily adapted to vegan by swapping the egg for tofu, this comforting noodle bowl is ready to eat in 15 minutes.
- 1⁄2 tbsp sesame oil or other cooking oil
- 1 clove garlic
- 2 tsp ginger
- 4 cups vegetable broth
- 1 tbsp tamari
- 2 eggs
- 200 g ramen noodles or 2 packages instant ramen, noodles only
- 1⁄2 cup shredded kale
- 6 shitake mushrooms sliced (or cremini mushrooms sliced)
- 2 tbsp miso paste
- 1 green onion sliced
- Fill a medium pot with water and bring to a boil. You will use this pot to cook both the eggs and the ramen noodles.
- While waiting for the water to boil, place another pot on the burner over medium heat. Add the sesame oil and saute the ginger and garlic for a minute or two before adding the vegetable stock and tamari.
- When the pot of water has boiled, add the eggs one at a time using a spoon to slowly lower them into the water. Cook for 6 1/2 minutes for the perfect jammy egg. Remove from the pot using a spoon and place into a bath of cold water and ice to stop the cooking process.
- While the eggs are cooking, add the sliced mushrooms and kale to the broth pot. Cook for 3-4 minutes.
- While the vegetables are cooking in the broth, cook your ramen noodles in the pot of boiling water you used to cook the eggs. The directions on my package were to cook for 2 1/2 minutes. Strain the noodles from the water and place into large soup bowls.
- Bring the broth pot to a temperature just below boiling and remove from heat before stirring in the miso.
- ladle the broth over the noodles then top with the cooked vegetables, a sliced egg, and garnish with green onion.