Vegan Miso Ramen
When you’re craving a comforting bowl of ramen but are short on time, this recipe is for you. We teamed up with renowned chef and restaurateur Masaharu Morimoto to develop a vegan ramen broth concentrate—just combine it with soy milk and water, then bring to a simmer and pour the hot broth over cooked noodles. Garnish the soup with your favorite toppings, such as corn, tomatoes and kale, and in no time, you’ll be slurping up a steaming bowl of goodness!
Ingredients:
- 3 3/4 oz. (120 g) fresh ramen noodles
- 1 cup (8 fl. oz./250 ml) Morimoto x Williams Sonoma Miso Ramen Broth Concentrate
- 1 cup (8 fl. oz./250 ml) unsweetened soy milk
- 1 cup (8 fl. oz./250 ml) water
- 3/4 oz. (20 g) corn (cooked off the cob)
- 1 oz. (30 g) tomato wedges
- 1 oz. (30 g) roughly chopped blanched kale
- 3/4 oz. (20 g) sliced scallions
Directions:
In a pot over high heat, bring water to a boil. Add the noodles and cook according to the packaging instructions. Drain the noodles.
Meanwhile, in a large saucepan over medium-high heat, combine the miso ramen broth concentrate, soy milk and water and bring to a simmer.
Put the noodles in a large bowl, then pour the hot ramen broth over the noodles. Garnish the ramen with the corn, tomatoes, kale and scallions and slurp away! Serves 4.
Recipe courtesy of restaurateur and Iron Chef Masaharu Morimoto
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