Whether you are plant-based or looking to tread more lightly on this planet, this deliciously healthy meatless Shiitake Mushroom Miso Ramen recipe has got your back!
The fun of crafting your own ramen bowl is that you can add your own personal touch by adding your favorite toppings. This easy and nutritious ramen miso broth has been gently simmered and topped with fresh organic spinach, tofu triangles, super sweetcorn, and “meaty” Shiitake mushrooms.For this recipe, I used fresh Kaedama ramen noodles. In Japanese, “Kaedama” essentially means extra noodles please, so these are perfect if you wish to make your own flavorful steaming broth or need extra noodles. Do you like extra noodles?
What is Meatless Monday?
Meatless Monday is a global movement that encourages people to reduce meat in their diet for their personal health and the health of the planet. Modern Meatless Monday as it is known today, began in 2003 with the work at Johns Hopkins Center for Livable future. The campaign was initially coined as a health message to improve health, environment, climate, human and animal welfare with one simple message, “Once a week, cut out meat”. Now entering its second decade, Meatless Monday is embraced in over 40 countries and in over 20 languages. If a plant-based diet has appealed to you, but the thought of sad salads is not doing it for you. Then why not ignite your tastebuds with this tasty Shiitake Mushroom Miso Ramen recipe?These are fresh and delightfully chewy artisanal ramen Kaedama noodles.
- ¼ cup Awase miso paste
- 6 oz extra firm organic tofu
- 10 large organic spinach leaves
- 2 tbsp Wakame seaweed
- 1 cup sweetcorn
- 5 dried shiitake mushrooms (These are available dried, fresh, or frozen)
- 2 portions Kaedama fresh ramen noodles
- 2 tsbp green onion (chopped)
How to make Shitake Mushroom Miso Ramen Noodles
1.Cut the tofu into large squares and then cut them in half to form triangles.
2.Pan-fry them with a splash of vegetable oil until golden on each side. Set aside.
3.Bring a large pot of water to a boil. Add the dried wakame seaweed and dried shiitake mushrooms.
4.Gently simmer until tender about 10 minutes. Then add the miso paste and stir well.
5.Blanch the frozen sweetcorn.
6.Cut the green onions with kitchen scissors
7.In the meantime, bring another pot of water to the boil. Add the ramen noodles to the boiling water and lightly blanch for 1-2 minutes and remove from water immediately. Drain them in a sieve and rinse with cold water.
8.Add the cooked ramen noodles to a bowl.
9.Slice the Shiitake mushrooms.
10.Layer on the sweetcorn, tofu, and mushrooms on top of the noodles.
11.Ladle the steaming hot broth on top of the noodles and garnish with green onion.
12.Enjoy. Plant-based ramen is served.