Vegan Miso Ramen Recipe | COOKBOOK EDITION | EASY MIXED MISO ARTS

By Yeung Man Cooking · 30 min

Ingredients

Instructions

1. Bring a pot of water to a boil for the noodles.
2. In another pot, add the vegetable stock, kombu and corn. Cover and bring to a boil.
3. In the serving bowl, combine the cane sugar, pink salt, rice vinegar and sesame oil.
4. Cook the noodles in the boiling water according to the package directions (7 minutes if using the creator's ramen recipe), stirring occasionally to loosen them.
5. Put the white and red miso pastes in a sieve, then stir them into the broth until dissolved.
6. Bring the broth to a boil, then strain it into the serving bowl, catching the solids in the sieve.
7. Set the kombu and corn aside.
8. Drain the cooked noodles and place them in the serving bowl.
9. Top with the corn, enoki mushrooms, chopped green onion and white sesame seeds, then drizzle with sesame oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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