This easy vegan ramen is another one of my Japanese inspired dishes from our trip to Japan end of last year. Visiting Japan was an unforgettable experience. From the culture to the architecture, the breathtaking views, the polite and friendly people to their very unique food.
I was introduced to brand new flavors, textures and inspired to create as many dishes as possible on my return, which I did, but somehow this one slipped my mind. Oh well, that’s all water under the bridge.
This hearty, easy vegan ramen has it all! Filled with nutritious, healthy ingredients, it’s insanely delicious, and you could be eating it in roughly 20 minutes!
So, get your utensils out and try it for dinner. Also, I’d love to see your creations. If you make this dish be sure to tag me on Instagram @lets_brighten_up
What You’ll Need
Serves 2
- 1/8 Cup (3 gr) of Dried Wakame Seaweed + 1/4 Cup of Hot Water
- 1 Tablespoon (10 gr) of Peanut Oil
- 3 Garlic Cloves (12 gr)
- 1 Small (70 gr) Eggplant, Aubergine
- 2 Tablespoons (30 gr) of Aka Miso Paste, Red Miso Paste
- 4 Cups (800 gr) of Water
- 90 gr of Bok Choy Leaves
- 40 gr of Spinach Leaves
- 100 gr of Brown Shimegji Mushrooms
- Sea Salt to taste
- 30 gr of Soba Noodles
Instructions
1. Place the wakame seaweed in a bowl along with the hot water and set aside to re-hydrate.
2. Peel, and finely slice the garlic cloves. Heat a pot over medium heat, add the peanut oil, and garlic to the pot.
3. Roughly chop the eggplant, fresh bok choy leaves, and spinach leaves and set aside.
4. Remove the attached ends of the mushrooms, and when the garlic starts to lightly color place the mushrooms into the pot.
5. Squeeze any excess water from the re-hydrated wakame seaweed and also add to pot. Cook for half a minute, then add the water and miso paste and stir until well combined.
6. Add the chopped eggplant and bring the pot to a boil.
7. When the eggplants have softened add the soba noodles, bok choy, and spinach leaves and cook according to the packets instructions.
7. Finally, season with sea salt to taste, remove your vegan ramen from the heat and dig in!
Hearty Miso Vegan Ramen
Hearty Miso Vegan Ramen in just 20 minutes! Perfect for lunch or dinner.
Ingredients
- 1/8 Cup Dried Wakame Seaweed + 1/4 Cup of Hot Water
- 1 tbsp Peanut Oil - 10 gr
- 3 Garlic Cloves - 12 gr
- 1 Small Eggplant, Aubergine - 70 gr
- 2 tbsp Aka Miso Paste - 30 gr
- 4 Cups Water - 800 gr
- 90 Grams Fresh Bok Choy Leaves
- 40 Grams Fresh Spinach Leaves
- 100 Grams Brown Shimegji Mushrooms
- Sea Salt to taste
- 30 Grams Soba Noodles
Instructions
- Place the wakame seaweed in a bowl along with the hot water and set aside to re-hydrate.
Peel, and finely slice the garlic cloves. Heat a pot over medium heat, add the peanut oil, then add the garlic to the pot.
Roughly chop the eggplant, fresh bok choy leaves, and spinach leaves and set aside.
Remove attached ends of the mushrooms, and when the garlic starts to lightly color place the mushrooms into the pot.
Squeeze any excess water from the re-hydrated wakame seaweed and also add to pot.
Cook for half a minute, then add the water and miso paste and stir until well combined. Add chopped eggplant and bring the pot to a boil.
When the eggplants have softened add the soba noodles, bok choy, and spinach leaves and cook according to the packets instructions.
Season with sea salt to taste and dig in!
Pin This Easy Vegan Ramen For Later!
So there you have it. You may also like to try my refreshing Vegan Summer Rolls.
I’ve even prepared a quick how-to video on YouTube. You can check it out here.
Lots of love from Elinor
Let’s Brighten Up xo
