Spicy Vegetarian Miso Ramen

Ingredients

• 300 ml water
• 5 gdried kelp (kombu) kombu
• 2 dried shiitake mushroom
• 100 gfirm tofu
• 4 slice skabocha squash(or butternut squash) skin-on
• 200 gzucchinicut into 4 thick, diagonal slice s
• 1 tbsp olive oil
• 1 pinch salt and pepper
• 1 tsp chili oil (rayu)
• 1 tbsp finely chopped green onions
• 1/2 sheetroasted seaweed for sushi (nori) cut into halves or quart ers
• 1 tbsp boiled wood ear mushroomthinly slice d
• 2 portionsramen noodles
• 2 tbsp toasted sesame oil
• 3-4 clove sgarlicsliced
• 2 red chili pepperfresh or dry, thinly slice d
• 1 tbsp ginger rootfinely diced
• 2 tbsp Japanese leek (naganegi)(negi) white part, finely diced
• 1/4 tsp salt
• 2 tsp Japanese soy sauce (koikuchi shoyu)
• 1 tsp chili bean sauce (toban djan)
• 50 gonionthinly slice d
• 1 tbsp ground sesame seeds
• 1 tbsp smooth peanut butter
• \1 1/2 tbsp yellow miso paste (awase) make sure it's suitable for vegetarians such asMarukome's "Ryoutei no Aji"
• 100 ml unsweetened soy milk

Instructions

1. What is Miso Ramen?
2. How I Developed This Recipe
3. Visual Walkthrough & Tips
4. More Plant based Recipes
5. Printable Recipe

Tips

While the nutritional information includes the full serving of broth, most people in Japan don’t actually finish all the soup.