Ingredients
- 2 ounces Ramen Noodles
- 1 teaspoon (or more if you like it extra spicy) Chili Garlic Sauce
- 1 Tablespoon White Miso Paste
- 1 Tablespoon (or low sodium soy sauce) Coconut Aminos
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Vegan Butter
- Toasted Sesame Oil
- Hot Water
Garnish With
- 1 teaspoon Toasted Sesame Seeds
- 1 teaspoon Green Onions
Directions
Easy, 5 minute spicy miso butter ramen noodles that will make your comfort food dreams come true!
I have been obsessed with ramen for a while now and I often crave it.
Noodles are pure comfort food and I especially love an asian twist.
Although the traditional ramen calls for a broth, this no broth, quick and easy version is just as satisfying.
Traditional ramen is a Japanese noodle soup.
It consists of long and chewy wheat noodles served in a broth that us often flavored with soy sauce or miso, and topped with nori, scallions, and other ingredients.
Miso is a magical ingredient and a key ingredient in Japanese cooking. It adds umami to any dish and is very versatile.
This salty paste is made with a cultured mixture of fermented soybeans, a grain (like rice or barley), salt, and koji.
To reap the health benefits of this fermented product, it should never been cooked, only heated.
There are more than 1,000 types of miso, ranging in texture, flavor, and color. My favorite is white mellow miso, this is the miso I am using in this recipe.
For that extra salty kick and flavor, I am using coconut aminos.
Coconut aminos is a gluten and soy free dark-colored sauce that tastes similar to soy sauce.
The subtle sweetness in the coconut aminos is why I continue to use it over and over.
For richness and that luscious buttery aspect, I am adding vegan butter as well as sesame oil.
The strong flavor of the sesame oil goes a long way, so it’s best to use a small amount.
For a simple garnish, I am using toasted sesame seeds and sliced green onion.
Serve these spicy miso butter ramen noodles with a side of vegan kimchi!
Steps
1 Done | Make The Sauce & Boil The Ramen NoodlesBring a pot of water to a boil then cook the ramen noodles for 3-4 minutes, stirring occasionally. While the noodles are cooking, make the sauce. To your serving bowl, add the chili garlic sauce, miso, coconut aminos, rice vinegar, vegan butter, and toasted sesame oil. Now add a bit of the hot water from the pot then mix until well to combine. The hot water will melt the butter and miso and allow for a well emulsified sauce. You can use a whisk or chopsticks to mix the sauce. |
2 Done | Add The Ramen NoodlesAdd the cooked ramen noodles to your bowl and use chopsticks to mix the noodles with the sauce making sure all of the noodles are coated well. Garnish with toasted sesame seeds, sliced green onion and serve with a side of kimchi! |
2 Comments Hide Comments
Used brown rice ramen (gluten free) to recreate this dish! This was easy to make and amazing. Highly recommend.
I’m almost embarrassed to say that I’ve made this dish literally 5 meals in a row. I added some edamame for some protein and also made one the versions with chickpea pasta and it still turns out so darn good. Such a delicious, quick and easy dish!!