Creamy Vegan Miso Butter Ramen

Name: Creamy Vegan Miso Butter Ramen
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 3 cups water; 3 dried shiitake mushrooms; 1 (1-inch) piece ginger, smashed; 1 scallion, halved, more for garnish; 1 (3 x 4-inch) piece dried kombu seaweed (kelp); 3 tablespoons toasted white sesame seeds; 2 tablespoons toasted sesame oil; 4 cloves garlic, minced; 2 tablespoons minced peeled ginger; 3 tablespoons white miso; 2 tablespoons sake; 2 tablespoons mirin; 2 tablespoons soy sauce; 4 cups unsweetened plain soy milk; 1/2 teaspoon fine salt; 1/4 teaspoon white pepper; 1 teaspoon MSG, optional; 4 servings ramen noodles (fresh or dry); 4 tablespoons vegan butter; Scallions, sliced; Corn kernels; 2 tbsp (1/8 cup) nori sheets; Bamboo shoots; Bean sprouts

A creamy, rich, and umami-packed vegan ramen offers a satisfying plant-based alternative to buttery miso-tonkotsu.

⭐ 4.2 (5 reviews) Prep: 15 minCook: 45 minTotal: 60 minYields: 4 servings

Category Tags:

Dinner Soup

Cuisine Tags:

Japanese

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Instructions

Start boiling water in a medium saucepan, then add shiitakes, ginger, scallion, and kombu; simmer covered for 10 minutes.
Remove kombu, then continue simmering the dashi for 15 minutes until golden; turn off heat, remove vegetables, and set dashi aside.
Concurrently, lightly crush sesame seeds to release oils, then set aside.
In a large saucepan, heat sesame oil, then sauté garlic and ginger until fragrant for 3 to 5 minutes.
Stir in miso until combined, then add sake and mirin, stirring again.
Stir in the crushed sesame seeds and soy sauce.
Add the reserved dashi and stir until miso is fully dissolved.
Slowly add soy milk, season with salt, pepper, and MSG; reduce heat to low and warm the broth without boiling.
While broth warms, cook ramen noodles per package directions.
Divide cooked noodles among 4 bowls, ladle in soup, top each with vegan butter and desired toppings.