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.