Shoyu Miso Ramen with Coconut Milk

This creamy miso shoyu ramen with coconut milk features a fragrant garlic ginger base, tons of earthy shiitake mushrooms and a deeply rich red miso broth packed full of umami and nutrients. Make it spicy with a light drizzle of your favorite chili oil or chili crisp.

Course Main Course

Cuisine Asian

Keyword shoyu miso ramen, Vegan Ramen

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 649kcal

Author Florentina

Ingredients

1/2 red onion finely diced
5 garlic cloves grated
1 inch ginger root grated
8 oz shiitake caps thinly sliced (fresh or frozen)
1 Tbsp harissa chili paste or 1 pinch of red pepper flakes to taste
14 oz can coconut milk (reduced fat)
6 cups salt free veggie broth or plain water
4 Tbsp Shoyu or Tamari
2 Tbsp red miso paste dissolved in 1/2 cup hot water
2 cups bok choy thinly sliced (or any kale or collard greens)
1 Tbsp toasted sesame oil
10.5 oz Chinese ramen noodles (more or less)
Garnish: scallions, sesame seeds, chili pepper slices, toasted sesame oil, nori seaweed, chili flakes or chili crisp oil.

Instructions

Preheat a heavy bottom stock pot over medium heat. Add a light drizzle of olive oil and sauté the onion with a pinch of sea salt until softened. Push it to the side, drizzle a little oil in the center and add the garlic and ginger. Sizzle for about 20 seconds or so just until fragrant.
1/2 red onion, 5 garlic cloves, 1 inch ginger root
Give everything a good stir then add in the shiitakes. Saute until softened then add in the harissa or whatever chili paste you are using (alternatively you can use a heavy pinch of red pepper flakes, chili oil or a good dash of dry harissa spice mix to your taste).
8 oz shiitake caps, 1 Tbsp harissa
Add the shoyu, coconut milk and veggie broth or water and bring to a boil. Simmer on medium heat for 5 minutes.
14 oz can coconut milk, 4 Tbsp Shoyu, 6 cups salt free veggie broth
Add the ramen noodles straight into the pot and cook according to package directions, usually about 5 minutes or so. Once the noodles start to unravel from the nests you can add the bok choy or kale. Cook until the noodles are done and the greens wilted. Remove from heat.
10.5 oz Chinese ramen noodles, 2 cups bok choy
Meanwhile in a small bowl whisk together the miso paste with the hot water until dissolved. Add the mixture to the pot with the noodles and give everything a good stir to mix well.
2 Tbsp red miso paste
Finish with the sesame oil and serve hot garnished with scallions, black sesame seeds, red chili pepper, flakes and a light drizzle of sesame oil if desired.
1 Tbsp toasted sesame oil, Garnish: scallions, sesame seeds, chili pepper slices, toasted sesame oil, nori seaweed, chili flakes or chili crisp oil.

Video

Notes

Ramen Noodles - Only cook as many noodles in the broth as you are planning to eat or the leftovers will absorb all the broth. Otherwise you’ll want to separate the noodles from the broth before storing and combine again when reheating.
Why do I cook noodles in broth? By cooking the noodles directly in the broth they will release their starch and create a creamy consistency of the ramen. They will also absorb some of the broth and its flavor so they will be more deeply seasoned and flavorful and the broth end up creamier and silkier.
The Broth - I made a homemade broth by simmering a strip of Kombu seaweed with carrot, celery, bay leaf, onion and garlic for 30 to 40 minutes on medium low heat. Strain and discard the solids. You can use your favorite no sodium veggie broth or just plain water as there is lots of flavor from all the aromatics, miso, shoyu and rich coconut milk.
Red Miso - Fermented longer for a bolder, richer, deeper, stronger, saltier umami flavor profile than the white. You definitely want to use it here if you have it but any white miso will work as well yielding a milder flavor. Dissolve it in hot water until smooth and only add it to the soup at the very end after removing from heat as to preserve the nutritional benefits of the miso.
Harissa - I love adding a good dollop of harissa paste to my ramen for a little heat and complex flavor. You can use a dry harissa spice mix if desired, Gochujang and/or any chili oil, sriracha or chili crisp you have around.

Nutrition