Creamy Vegetarian Peanut Miso Ramen That Warms Your Soul

A delightful and heartwarming bowl of Creamy Vegetarian Peanut Miso Ramen, perfect for quick weeknight dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 bowls

Course: Dinners

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon vegetable oil Use this for sautéing and infusing flavors in your ramen.
½ large onion chopped Adds sweetness and depth to the broth.
1 large tomato sliced Brings acidity and freshness to balance the richness.
½ cup shiitake mushrooms These lend an earthy flavor and a chewy texture.
1 tablespoon garlic A classic aromatics that enhances all the flavors in the dish.

For the Broth

5 cups water The backbone of your creamy vegetarian peanut miso ramen.
2 tablespoons organic miso paste Key to achieving that umami depth in the soup.
1 tablespoon smooth peanut butter Adds creaminess and a nutty flavor profile that is simply delicious.

For the Noodles and Toppings

2 packages dry ramen noodles These cook quickly and absorb the flavorful broth beautifully.
2 eggs soft-boiled Optional for vegans; they add richness.
⅓ cup frozen sweet corn Sweet bursts of flavor that brighten up the ramen.
½ cup bean sprouts Adds a lovely crunch and freshness to every bite.
1 teaspoon scallions A fresh garnish that enhances the overall flavor of the dish.
1 teaspoon white sesame seeds Gives an added nutty flavor and lovely visual appeal.

Equipment

large pot

Method

Step-by-Step Instructions for Creamy Vegetarian Peanut Miso Ramen

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add ½ chopped onion, 1 sliced tomato, ½ cup of shiitake mushrooms, and 1 tablespoon of minced garlic. Cook for about 5 minutes, or until the tomatoes soften.
Pour in 5 cups of water, bring to a boil. Lower the heat slightly, stir in 2 tablespoons of organic miso paste and 1 tablespoon of peanut butter, simmer uncovered for 5 minutes.
Gently add 2 packages of dry ramen noodles into the simmering soup. Cook for 2-3 minutes, occasionally stirring to prevent sticking.
Divide the ramen into two bowls, serving the warm broth as the foundation.
Top with ⅓ cup of thawed sweet corn, ½ cup of bean sprouts, and a soft-boiled egg if desired.
Finish each bowl by sprinkling 1 teaspoon of chopped scallions and 1 teaspoon of white sesame seeds on top.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 5mgIron: 10mg

Notes

Feel free to customize with your favorite vegetables and adjust seasoning to taste.

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