How to Make Spicy Miso Ramen Recipe | Healthy | Vegan
Hey guys, this is Heather! Today we are
making a spicy miso ramen bowl inspired by evenings at my brother’s in Brooklyn…
He’s got this favorite ramen place and when we’ve had a long day, and everybody
is wiped out, we order ramen – he goes on his scooter to get it, brings it back,
and we have movie night with the kids… everybody zones out… slurps away… and just enjoys the goodness… Sometimes it’s so
nice to have something salty and savory and just super-duper satisfying… So, we are
going to recreate the basic premise of that bowl I’m going to replace a few things…
I would say that that is boiling! So we’re gonna get the ramen in there,
and I like to try to break it up as soon as possible so that it doesn’t get clumpy.
I had been using a brand of ramen noodles to make at home that just used regular
flour, though you can swap in brown rice noodles OR! I found these at the store
today, which are millet and brown rice ramen packs. They are single serving
packs, and they come – this is the vegan one that they offer – it comes with a
flavor pack which is spicy miso! so I could just use this, but we are going to
make our own, and I’m gonna save this for another fun day! This being rice base
will probably be a little bit on the sticky side, so I’m just gonna keep an
eye every so often while this softens up It says four minutes…
so that’s not very long at all! Meanwhile, I’m gonna put a little bit of water in a
pan on medium-high to start cooking some mushrooms. I’m using regular brown
mushrooms, sliced. You could use the little enoki mushrooms, which are lovely and
probably more authentic, but I’m gonna use brown mushrooms – and I’m just gonna
cook them a little bit. I like to steam or water sautee them a little bit first,
with a bit of salt to get them going and then I’ll saute them properly with
sesame oil in a minute. These noodles are done now, so just drain those, and then
rinse with water to get them to not stick. Back to our mushrooms, which are
browning nicely, and I’m gonna add some chopped fresh ginger – that’s a lot, you
don’t have to use that much – and fresh garlic Now is when I’m gonna add some
toasted sesame oil If you are using enoki mushrooms, you
wouldn’t have to cook them, but I would still cook the ginger and garlic, I think.
Just probably with the tempeh instead of mushrooms. I’ve got this one today, so
this is NOT pre-cooked. If you watched my Victoria video, you will see my favorite
tempeh – which is precooked and seasoned But this one is not. I’m gonna just do
the whole pack, because leftover tempeh is always a good thing… and I’m just
gonna cut this into cubes. This just needs a little splash, and then we’re
gonna set that aside and do the tempeh in this same pan. People always ask me
how my prep time is so low for dishes like this, and it’s because I don’t do
the whole mise en place thing, I just chop as I go. Just a little water in
there to clear that out, and it doesn’t hurt for the tempeh to steam a
little bit to start off. You could also bake this if you like, it just takes a
little longer. So for this, I am going to drizzle it with sesame oil to start off. Stir it around, get it coated, a little
bit of tamari in there – that’s excellent! Turn this down a little bit from what
the mushrooms were at, because you want to cook this a little bit slower. Just
keep an eye on this, turn it over every so often, and while that is cooking away –
we are gonna make our broth! I’m gonna do this in the pot that I’ve boiled the
ramen, to save dishes, and I’ve boiled some water in my electric kettle. You
want it to be just below the boil for this, because we’re mixing it with miso and
we don’t want to damage the flavor. I’m gonna do four cups – you can let that cool
a bit longer if it looks too hot. I am going to magically make this
vegetable stock by putting a mushroom stock cube in here. Oh, these are so
delicious give it a try if you see it in the store, it’s such a nice rich flavor.
So either do that, or use some actual vegetable stock or broth. To that, you
want to add your miso – about a quarter cup, which is pretty much exactly what I
have left! I’m trying to squeeze every… last… little bit out of this. They say red
or white works the best, because they’re milder flavors, but if you know your miso
tastes – just go with whatever you like… Stir this together to make sure it’s all
dissolved… it might take a bit, squish it against the side… All right, that looks
all dissolved now. You can give it a taste here, cause you want to make sure it
tastes all right before you put all your goodness in it. Oh yes! That is tasty…
We’re gonna add a little drizzle of toasted sesame oil right to the broth,
and if you want to make it saltier you can add some tamari or soy sauce, and
then the last thing we’re gonna add to make it spicy is some crushed red pepper
flakes. Now, go with your own taste, start small – these little guys pack a lot of
punch, so depending on how spicy you want it, put in however much you
like. You can always add more later, but you can’t take it out…
Tempeh’s still going over here… oh my god, I love tempeh… This looks so so good!
Getting a nice crispy brown on there, add more sesame oil if you need to.
Ok – on to the veggies! We’re gonna have some veggies, because we’re good vegans like
that… Baby bok choy is what they usually put – this is the smallest one I could
find. But, to be honest, it’s really hard to eat an entire baby bok choy, so what
you can also do if you like – and I want to – is just chop off the end, and chop
them up a bit. Maybe just cut that little bit out… and you know, maybe
leave the small leaves… and maybe cut this leaf in half… you can steam these if
you want, or you can just throw them in with the miso broth, whatever you like!
We’ve got some green onions, just cut the ends off, take any bits off the
outside that look old, trim tops a little bit, and then I usually cut them in half –
and then just slice that small. I’ve got some corn
that’s just thawing, and you can do bean sprouts. The bean sprouts looked terrible
this week, so I’m going to do little matchsticks with a cucumber instead.
Always a room for improv in a recipe! Time has come to finish these off!
You can add a little bit of spice with crushed red pepper here if you
like as well but I’m just gonna leave these savoury just mix them around so that that tamari
sears on to the tempeh, and then turn the heat off. Looks so good!
If you take the tempeh out and leave this on the heat, you can deglaze with
water for easier cleanup. oh my goodness, how amazing does this look!
We are going to spoon some broth into a bowl Then your ramen noodles – these ones got
sticky again, just rinse them with water YUM!
and then arrange everything else… some mushrooms, some bok choy, some cucumber, lots of green onion… some corn, and some tempeh YUM
I’m just gonna nestle that… Nestle it amongst the bok choy, how sweet is that!
Get that bok choy in the broth so it steams a bit. If you just left me alone
with this tempeh, I would eat it all… My best bet for eating success is always
chopsticks, as well as a giant spoon. I don’t have the cool scoopy kind, I might
have to get some when I’m next in New York Anyway – whatever you use, it’s
gonna be slurpy, and it’s gonna be awesome!
Leave me a thumbs up if you like this recipe, leave me any comments down below
if you have questions or suggestions for what you’re putting in your ramen bowls!
Be sure to grab your free October vegan cooking calendar, which includes this
delicious recipe and 30 others for a month of treats – sweet ones and salty
ones, like today! Hope you enjoy it, Thank you so much for watching, go have a
wonderful, healthy day – and we’ll talk soon… Bye guys! xo h