Ingredients

  • Serves 2 people
  • 200 g dried angel hair pasta

  • 2 tbsp baking soda

  • 3 tbsp miso paste

  • 1-2 tsp spicy doubanjiang

  • 2 shallots (peeled & chopped)

  • 3 cloves garlic (peeled & chopped)

  • 1 5cm piece of ginger (peeled and grated)

  • 1 10 cm piece of dried kombu seaweed

  • 3 dried shiitake mushrooms

  • 400 ml unsweetened soy milk

  • 2 tbsp sesame oil

  • 1 tbsp sugar

  • salt (to taste)

  • suggested toppings:

    black fungus

  • corn kernels

  • bamboo shoots (menma)

  • chopped spring onions

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Recipe Courtesy of
Asian Food Network

Vegan Miso Spaghetti Ramen

This plant-based miso ramen recipe is easy to put together at home anytime, thanks to a wonderful noodle hack that turns angel hair pasta into chewy, silky ramen noodles. Paired with the flavourful, warming, creamy broth, this is comfort food at its finest.
  • Easy
  • 30 min
  • 30 min
  • 13 min
  • 2 steps
  • 17 Ingredients
  • Easy
  • 2 steps
  • 17 Ingredients
  • 30 min
  • 30 min
  • 13 min

Instructions

  1. Prepare miso broth

    • In a pot over medium heat, warm half the sesame oil. Add the chopped shallot, garlic and grated ginger, and saute until fragrant.
    • Add the miso paste and spicy doubanjiang and saute for 10 seconds.
    • Pour in 1 litre of water and stir to combine. Add the sugar, kombu seaweed and shiitake mushrooms and bring to a simmer.
    • Cook over a gentle heat for 15-20 minutes, until the flavours have infused.
    • Remove the shiitake mushrooms and kombu seaweed from the broth.
    • Add the unsweetened soy milk and warm through. Don’t boil vigorously after adding the soy milk or it will split.
    • Season the broth to taste with salt, and sugar if needed. Keep warm.
    Prepare miso broth


  2. Make the spaghetti ramen

    • Fill a pot with 2 litres of water and bring to a boil. Add salt and 2 tablespoons baking soda.
    • Cook the angel hair pasta in this water until just cooked and al dente. Drain.


Garnish and Serve!

Put half the spaghetti ramen in each bowl, and top with desired toppings. Pour the hot miso broth over and serve immediately!

Garnish and Serve!

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Ingredients
  • Serves 2 people
  • 200 g dried angel hair pasta

  • 2 tbsp baking soda

  • 3 tbsp miso paste

  • 1-2 tsp spicy doubanjiang

  • 2 shallots (peeled & chopped)

  • 3 cloves garlic (peeled & chopped)

  • 1 5cm piece of ginger (peeled and grated)

  • 1 10 cm piece of dried kombu seaweed

  • 3 dried shiitake mushrooms

  • 400 ml unsweetened soy milk

  • 2 tbsp sesame oil

  • 1 tbsp sugar

  • salt (to taste)

  • suggested toppings:

    black fungus

  • corn kernels

  • bamboo shoots (menma)

  • chopped spring onions

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