This Vegan Black Bean Miso Ramen recipe is the ultimate comfort food that you won't be able to resist! It is packed with umami flavors - and you won’t believe that it’s so incredibly easy to make too.With its savory black beans and miso broth, it's a hearty and satisfying bowl of goodness that will leave you feeling full and content. Give it a go and see just how delicious it can be!
17ozmiso broth (500ml)I used SHORE Seaweed Miso Broth
1tablespoongochujang paste
5.3ozwhite potatoes (150g)peeled & diced
3.5ozcarrots (100g)peeled & finely diced
4ozcabbage (110g)chopped
0.5 - 1tablespoonbrown sugarto taste
For garnish (optional)
pickled radish or kimchi
sesame seeds
finely sliced cucumbercut julienne
scallions (spring onions)finely sliced
Instructions
Cook the noodles following the package instructions, then rinse them under cold running water to stop the cooking and remove excess starch. Set aside.
Add the sliced shiitake mushrooms into a dry skillet over medium heat and cook for 2-3 minutes. They should start releasing their water into the skillet and then cook in their own water, but add a splash of water in case they are a little sticky. Stirring regularly, cook until the liquid is evaporated, then drizzle in the soya sauce and remove from the heat after 1 minute, or once the edges of the mushrooms begin to caramelize. Set aside.
Heat a large wok or pan over high heat and add in the sesame oil. Add the sliced spring onions, garlic and ginger and sauté for 2 to 3 minutes or until the onions are tender. Sprinkle in the sugar and reduce the heat after 1 minute.
Add the black beans and stir to coat them in the aromatics. Using a potato masher or a large fork, mash the beans into the pan. Make sure to wear kitchen gloves to keep your hands safe!
Pour in roughly ¼ cup (60ml) of the miso broth alongside the gochujang paste and stir well.
Add in the potatoes and carrots. Sauté for 3-4 minutes, then add the diced cabbage. Mix everything well to coat the vegetables, then pour in the remaining miso broth. Cover with a lid and bring to a light simmer for 5 minutes or until the potatoes and carrots are tender. Stir regularly to make sure the flavors have mixed with the miso ramen broth.
Season to taste with brown sugar and soy sauce.
Mix the corn starch and water in a small bowl until dissolved. Pour the slurry into the sauce, whilst stirring continuously, then reduce the heat further. Keep stirring until the sauce thickens.
Adjust the texture of the sauce to your liking with a little water or broth, then remove from the heat.
To serve, you can add the cooked noodles to the sauce and coat them entirely, or place the noodles into a serving bowl and top if with the miso ramen sauce.
To garnish, top the noodles with cucumber, pickled radish, sesame seeds and scallions & if you’re feeling extra fancy, add some Vegan Pork Belly-Style Tofu on top!
Notes
Sauce - The black bean sauce is key to this recipe! It should be thick and rich, so adjust the texture with extra miso broth or more cornstarch slurry, if you desire.
Spicy - You can adjust the spiciness of the sauce by adding more or less gochujang paste.
Gluten-free - For a gluten-free option, use gluten-free ramen noodles and tamari instead of soya sauce.
Storage - To store leftover ramen, keep the noodles and sauce separate. Store the noodles in an airtight container in the fridge for up to 3 days and the sauce for up to 5 days.
Reheating - When reheating, microwave the noodles for 1-2 minutes or until heated through, then pour the hot sauce over the noodles.
Ramen Topping Ideas (Optional) - steamed broccoli, sliced avocado, nori seaweed, kimchi, pickled radish, bok choy, bean sprouts, and shichimi togarashi.
The estimated calories per portion for this recipe is around 600 calories. However, the exact calorie count may vary depending on the specific brands and amounts of ingredients used.