Super healthy and tasty Vegan Miso Ramen. The sauce is actually made from a blend of butternut, spices, miso, ginger, garlic and a touch of coconut milk so it’s comfortingly thick, incredibly tasty, but not too heavy.
I added kale and shiitake mushrooms but feel free to substitute with any green you like (spinach or cavolo nero works well) and other mushrooms like oyster, porcini or wild, but a meaty one is my fav for flavour in this easy butternut ramen.
What noodles are best for this vegan miso ramen?
I chose to use Palmini palm of hearts noodles for a lower carb, lighter alternative but you can substitute with buckwheat or brown rice noodles for a gluten free ramen or udon noodles for a more traditional ramen. For another low carb alternative you can also use courgette / zucchini noodles or konjac noodles.
If you like a bit of kick, my 1 minute chilli oil really makes the diff. Don’t skip it! This Easy Vegan Miso Ramen is one of my favourite dinners. I hope it becomes one of yours too. For extra protein, top with some pan fried tofu, roasted crushed almonds or if you’re not meat free, some roasted chicken works well.
Easy Vegan Miso Ramen
- 1 small butternut squash, peeled, deseeded and cut into 2cm cubes
- 2.5 tbsp extra virgin olive oil
- Pinch of salt
- 2 shallots or 1 small yellow onion
- 35 g ginger, grated
- 4 garlic cloves
- 2 cups stock
- 1 tsp curry powder
- 1/3 tsp salt, or more to taste
- 1/4 tsp cracked black pepper
- 2 tbsp sweet miso (I like
- 200 ml coconut milk (I like
- 100 g shiitake mushrooms, sliced thick
- 60 g kale, chopped
- 200g noodles of choice (I like
- 1/4 tsp chilli flakes
- Small handful of coriander, chopped
Method
- Preheat the oven to 200C / 180 fan.
- Line a baking tray with greaseproof paper and add half the butternut, 1/2 tbsp of olive oil and a good pinch of salt. Toss to combine and roast for 35 - 40 minutes until soft.
- Meanwhile, heat 1 tbsp of olive oil in a saucepan. Add the remaining 1/2 of the squash and onion and saute for 5 minutes on a medium heat. Add the garlic and ginger and fry for about 1 more minute until fragrant.
- Add the stock, curry powder, salt and pepper. Bring to the boil then simmer on medium/ low heat for 15 minutes until the squash is cooked. Stir in the miso and coconut milk then turn off the heat and transfer to blender and blitz until smooth.
- Place the Butternut Ramen back in the pan. Add the mushrooms and cook for 5 minutes on a medium/ low heat.
- Add the noodles, roasted butternut cubes and the kale for 2 more minutes until the kale has softened. NOTE: I used Palmini low carb hearts of palm noodles so they only needed warming through but if you're using other noodles like udon, brown rice or buckwheat, cook as per the packet instructions in water then drain and add to the Vegan Miso Ramen sauce to warm through.
1 minute chilli oil
- Add the remaining 1 tbsp of olive oil to a small clean pan. Heat for about 1 minute until warm on a medium/ low heat. Careful not to burn it. Add 1/4 tsp chilli flakes and immediately turn off the heat.
- Pour the Butternut Vegan Miso Ramen into bowls and top with chilli oil and fresh coriander.
