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Vegan Miso Ramen with Coconut-Miso Broth, Sautéed Oyster Mushrooms, and Chili Crisp Recipe

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4.1 from 3 reviews

This vegan miso ramen is a rich and comforting bowl of layered flavors featuring a creamy coconut-miso broth, golden sautéed oyster mushrooms, and a spicy crunch from chili crisp. Ready in just 20 minutes, it’s a simple yet elevated dish perfect for a quick, satisfying meal.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegan

Ingredients

Mushrooms

  • 1 package oyster mushrooms, washed and patted dry
  • 1 tablespoon avocado oil
  • Salt, to taste
  • Black pepper, to taste

Broth and Sauce

  • 2 cloves garlic, minced
  • 1/2 teaspoon minced ginger or ginger paste
  • 1 tablespoon chili crisp, plus more for serving
  • 1 tablespoon tahini
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon liquid aminos
  • 1 tablespoon white miso paste
  • 1 (13.5 oz) can coconut milk
  • 1 1/2 cups vegetable broth
  • 1 teaspoon date sugar
  • Salt and black pepper, to taste

Noodles and Garnish

  • 2 servings ramen noodles
  • Sliced scallions, for garnish
  • Fresh cilantro, for garnish

Instructions

  1. Sauté Mushrooms: Heat the avocado oil in a large, deep pan over medium heat. Add the oyster mushrooms in an even layer. Season with salt and black pepper. Sauté for 5 to 7 minutes, flipping halfway through, until the mushrooms are golden brown and slightly crisp at the edges. Remove from the pan and set aside.
  2. Sauté Aromatics and Build Sauce: In the same pan, add the minced garlic, ginger, and chili crisp. Sauté for about 30 seconds or until fragrant. Stir in the tahini, sesame oil, and ground turmeric, warming the mixture until smooth.
  3. Add Broth Ingredients and Simmer: Add the liquid aminos, white miso paste, coconut milk, and vegetable broth to the pan. Stir well until the miso and tahini are fully dissolved. Add the date sugar and bring the mixture to a gentle simmer. Cook for 5 to 10 minutes, stirring occasionally, until the broth is semi-thick and creamy. Season with salt and black pepper to taste.
  4. Cook Noodles: While the broth simmers, cook the ramen noodles according to package instructions. Drain and divide the noodles between serving bowls.
  5. Assemble and Serve: Pour the hot, creamy broth over the noodles. Top with the sautéed oyster mushrooms. Garnish with sliced scallions, fresh cilantro, and additional chili crisp if desired. Serve immediately for best flavor and texture.

Notes

  • For added heat, increase the amount of chili crisp or add a dash of chili flakes.
  • You can substitute liquid aminos with soy sauce or tamari if preferred.
  • If oyster mushrooms are unavailable, shiitake or cremini mushrooms are good alternatives.
  • This ramen is best enjoyed immediately as the noodles can absorb broth and soften if left too long.
  • Use gluten-free ramen noodles to make this dish gluten-free if needed.

Find it online: https://zaracooking.com/vegan-miso-ramen-with-coconut-miso-broth-sauteed-oyster-mushrooms-and-chili-crisp-recipe/