15-minute Vegan Miso Ramen with silky smooth broth

By WoonHeng · 15 min

Ingredients

Instructions

1. Heat the oil in a 2-quart saucepan. Fry the ginger until fragrant, then add the garlic, the white parts of the spring onions and the toasted sesame seeds. Sauté for 30 more seconds.
2. Add the water and kombu. Bring to the boil, then lower the heat and simmer for 2 to 3 minutes, keeping the broth at a simmer. A lid can be used.
3. Remove the kombu.
4. Hold the sieve in the broth and press the miso and dou ban jiang through it with the back of a spoon until dissolved.
5. Add the noodles and soy sauce and cook according to the package directions.
6. Just before the noodles reach al dente, add the bok choy and cook until crisp-tender. Stir in the milk and heat for another minute.
7. Turn off the heat and move the noodles to a bowl.
8. Top with corn, chopped green spring onion parts, a swirl of chile oil and toasted sesame seeds.

Summarized from WoonHeng's video. Watch it for the details.

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GarlicGingerScallionMilkSweet cornMisoBok choyKombu