Miso Ramen
Rich miso broth with chewy noodles, sweet corn, and savory toppings
Two Proteins, One Meal
Ingredients
Shared Base
Both partners cook these together
- •10 oz ramen noodles (fresh or dried)
- •3 tbsp white miso paste
- •4 cups vegetable broth
- •½ cup sweet corn kernels
- •3 green onions, sliced
- •4 nori sheets
- •2 garlic cloves, minced
- •1 tbsp fresh ginger, grated
Vegan Path
Tofu + Shiitake Mushrooms
- •10 oz extra-firm tofu, sliced
- •4 oz shiitake mushrooms, sliced
- •1 tbsp sesame oil
Omnivore Path
Chashu Pork + Soft Egg
- •8 oz pork belly, thinly sliced
- •2 eggs
- •2 tbsp soy sauce
Instructions
Cook Together
- 1
Bring vegetable broth to a simmer. Add minced garlic and ginger, cook 2 minutes. Whisk in miso paste until fully dissolved (do not boil after adding miso).
- 2
Cook ramen noodles according to package directions. Drain and divide between two bowls.
- 3
Prepare toppings: slice green onions and cut nori sheets in half.
Vegan Path
- 1
Slice tofu into planks and pan-sear in sesame oil until golden. Sauté shiitake mushrooms in the same pan until tender, about 4 minutes.
- 2
Ladle miso broth over noodles. Top with tofu, mushrooms, corn, green onions, and nori.
Omnivore Path
- 1
Marinate pork belly slices in soy sauce for 10 minutes. Sear in a hot skillet until caramelized, about 2-3 minutes per side.
- 2
Soft-boil eggs: lower into boiling water for 6.5 minutes, then ice bath. Peel and halve.
- 3
Ladle miso broth over noodles. Top with chashu pork, soft-boiled egg, corn, green onions, and nori.
Nutrition (per serving)
Vegan Version
- Calories
- 480
- Protein
- 24g
- Carbs
- 62g
- Fat
- 16g
- Fiber
- 6g
Omnivore Version
- Calories
- 620
- Protein
- 34g
- Carbs
- 58g
- Fat
- 28g
- Fiber
- 4g
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