Speedy Vegan Spicy Miso Ramen

This fragrant ramen broth is packed with fresh vegetables, umami-rich miso, and protein-rich tofu.

Serves: 4


8 cups vegetable broth

1 tablespoon soy sauce

2 tablespoons toasted sesame oil

10½ ounces egg-free ramen noodles

2 carrots, peeled and shaved into thin strips

7 ounces of firm tofu, cubed into 34-inch pieces.

2 scallions, thinly sliced

1 cup fresh bean sprouts

2 red jalapeos, chopped finely

1/2 teaspoon pink ground pepper

½ teaspoon black pepper

¼ cup yellow miso paste

How to prepare:

In a big pot, bring broth, soy sauce, and sesame oil to a boil over high heat. Cook the noodles for 5 minutes, or until just soft. Using tongs, transfer noodles to four serving bowls, leaving broth at a boil.

Carrots, tofu, scallions, and bean sprouts are softened by boiling them in broth for three minutes. Using a slotted spoon, remove the vegetables from the pot and divide them among the soup bowls.

Add peppercorns, jalapeos, and pepper to the broth. Bring to a boil quickly. Remove from heat and whisk in miso. Distribute broth among soup bowls and serve immediately.

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