Creamy Miso Ramen

This is a creamy, vegan ramen full of umami flavor. Feel free to swap out the veggies for your favorites or something in season. There are several components to prepare but they can all be kept warm so don't worry about having everything finish at the same time.

creamy miso ramen ingredients

• 16 oz ramen noodles (8 oz dried)

• 1½ oz dried shiitake mushrooms

• 1 white onion, roughly chopped

• 1 Tablespoon sesame seeds

• 4 cloves garlic

• ¾ inch ginger, peeled, roughly chopped

• 1/3 cup miso

• 3 Tablespoons soy sauce, plus 3 teaspoons, divided

• 4 cups milk

• 2 ¾ cup frozen edamame

• 14 ounce package extra-firm tofu

• 1 pound Brussels sprouts

• ½ Tablespoon lemon juice

• ½ teaspoon crushed red chili flakes

• canola oil

1. Preheat your oven to 400°F.

2. Add 3/4 cup boiling water to dried mushrooms in a bowl and set aside for 10 minutes.

3. Boil a pot of water and cook noodles according to package directions. Drain.

4. Rinse and drain tofu. Press tofu for 10 minutes to remove excess moisture (optional).

5. Cut the tofu into cubes and toss with a little oil. Spread on a greased baking sheet and roast for about 15 minutes. Remove from the oven, turn the pieces over, and roast again for another 15 minutes. Remove from the oven and toss the tofu with 2 teaspoons soy sauce.

6. Trim the ends and outer leaves off Brussels sprouts and cut them in half. Toss them with a little oil and spread them on a greased baking sheet. Roast for about 20 minutes until darkened in places. Remove from the oven and toss with the lemon juice, crushed red chili flakes, and 1 teaspoon soy sauce.

7. After the tofu and Brussels sprouts are finished baking, turn the oven off. After 5 minutes or so, both can be returned to the oven to keep warm if needed.

8. Place sesame seeds, garlic, ginger, and onion in a food processor or blender and process until finely minced. Add the mushrooms and their liquid, miso, and 3 Tablespoons soy sauce. Process until smooth.

9. Move the miso onion mix to a pan on the stove and cook over medium heat for 10 minutes, stirring frequently. After the mix has cooked for at least 10 minutes, slowly add the milk, a little at a time at first until the mix is loosened. Turn the heat down and bring this soup just to a simmer. Add the edamame and let it simmer for 2 to 3 minutes. Leave the heat on very low if you need to keep this warm while wrapping up the other components.

10. To serve, place noodles in a bowl. Add a few ladles of the soup. Arrange tofu and Brussels sprouts on top.