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Creamy Vegetarian Peanut Miso Ramen

Indulge in Creamy Vegetarian Peanut Miso Ramen Bliss

This Creamy Vegetarian Peanut Miso Ramen is a quick, healthy recipe that combines savory miso and nutty peanut butter for a delicious meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 bowls
Course: Main Dishes
Cuisine: Japanese
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 tablespoon vegetable oil adds a delicious base flavor for sautéing the vegetables
  • ½ large onion, chopped enhances aroma and gives depth to the broth
  • 1 large tomato, sliced adds sweetness and acidity to balance flavors
  • ½ cup shiitake mushrooms contributes an earthy richness and umami
  • 1 tablespoon garlic, minced infuses the soup with a warm, comforting aroma
  • 5 cups water the base to bring all the ingredients together
  • 2 tablespoons organic miso paste provides a savory umami punch crucial for the ramen
  • 1 tablespoon smooth peanut butter introduces a creamy texture and nutty taste to the soup
For the Noodles and Toppings
  • 2 packages dry ramen noodles the heart of the dish, perfectly soaking up flavors
  • 2 eggs soft-boiled adds protein and a creamy richness when broken
  • ⅓ cup frozen sweet corn, thawed for a pop of sweetness and color
  • ½ cup bean sprouts brings crunch and freshness to each bite
  • 1 teaspoon scallions, chopped for a mild onion flavor and garnish
  • 1 teaspoon white sesame seeds sprinkle on top for a delightful finish

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, pour in 1 tablespoon of vegetable oil and allow it to warm for about 1 minute. Add ½ chopped onion, 1 sliced tomato, ½ cup of shiitake mushrooms, and 1 tablespoon of minced garlic. Stir and cook for about 5 minutes until the tomatoes are soft.
  2. Pour in 5 cups of water into the pot and increase the heat to high. Wait for the mixture to come to a rolling boil, which should take about 5–7 minutes.
  3. Once boiling, lower the heat to medium and stir in 2 tablespoons of organic miso paste and 1 tablespoon of smooth peanut butter. Whisk until fully dissolved and let the soup simmer uncovered for about 5 minutes.
  4. Add 2 packages of dry ramen noodles directly into the pot. Cook for 2–3 minutes, stirring occasionally to prevent sticking until noodles are tender.
  5. Divide the creamy ramen soup with noodles evenly into two bowls. Make room for toppings.
  6. On top of each bowl, add ⅓ cup of thawed sweet corn and ½ cup of bean sprouts. Cut each soft-boiled egg in half and place one half in each bowl. Finish with chopped scallions and white sesame seeds.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 75gProtein: 20gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 80mgIron: 3mg

Notes

Customize toppings as desired. Fresh ingredients yield the best flavor and color.

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