Vegan Miso Spaghetti Ramen
- Difficulty: Easy
- Preparation: 30 min
- Cook: 30 min
- Clean up: min
- Steps: 2 steps
- 17 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 17 Ingredients
- Preparation: 30 min
- Cook: 30 min
- Clean up: min
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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.
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!
