This Chilli miso ramen with udon noodles is brimming with flavours and is absolutely delicious. This dish is not for the fainthearted – it is for all ramen lovers out there, the adventurous foodies and the dedicated cooks. A super-rich & creamy broth without any meat bones. Best of all, this ramen comes together in under 40 minutes. That’s right… just 40 minutes stands between you and this quick and easy Chilli Miso Ramen with Udon noodles.

My obsession with ramen came from the first time I spotted it at a local restaurant. “Wow, what is THAT?” I thought, as a steamy bowl of red-orange flavourful broth passed by. Though they did not have too many vegetarian or vegan options but after tasting the enticing umami miso flavour paired with a spicy ginger garlic broth, I discovered my favourite ramen and have never looked back.

Can you make Ramen without chicken or bone broth??

Lot of you may be questioning if it’s possible to create a pot of vegetarian ramen broth that rivals the ones that have gone through long simmering of meat bones, bonito flakes and vegetables. My answer is YES. You can make soul-satisfying vegetarian ramen at home that tastes just as rich. This recipe is perfect for beginners because it’s easy, yet the end results is beyond delicious. You won’t believe that a big, hearty bowl of chilli miso ramen soup can come together in just 40 minutes – and rival the bowl you got from your favourite Japanese restaurant. This recipe is for those who want authentic, complex flavor in less time, with less cleanup after.

It will take you a few steps to make this delicious ramen. You might have to source a few international ingredients, but one slurp in and you will thank yourself for the extra work.

Ramen consists of 3 components: Soup, Noodles, and Toppings

6 Key Ingredients for the Soup:

1. Miso – Miso is a Japanese fermented soybean paste, and it’s one of the essential condiments in Japanese cooking.
2. (Spicy) chilli bean sauce – (La) doubanjiang in Chinese- the key condiment in this recipe is the Spicy chilli bean sauce. The savoury paste adds an incredible depth and character to the broth that you should not substitute it. You can add more chilli bean sauce if you like spicy, but the given quantity is enough to give a good kick.
3. Chinese Sesame paste – Sesame pastes flavour is similar to unsalted peanut butter with the intensity of fresh-pressed sesame oil. Sesame flavour in this recipe is prominent as both sesame paste and oil make the broth nuttier and richer, adding a nice aroma and flavour to the ramen.
4. Dried Shiitake Mushrooms – To add more umami flavour, we add in Shiitake mushrooms. Dried shiitakes mushroom work well, as they release their flavour into the broth as they plump back up, rather than fresh. Plus, with a pack of dried you will always have some on hand to add umami flavour to soups, stocks, and sauces.
5. Homemade or store-bought vegetable broth – For a richer and flavourful broth, homemade veggie stock is best. But it’s okay to use store-bought broth to make ramen soup if you don’t have the time. Use less sodium stock and adjust the salt according to your liking. Remember, some vegetable stock can be saltier, so you always have to taste your soup before adding salt.
6. Oat Milk or any plant based milk – To create a vegetarian ramen broth that is smooth, rich, and creamy, the secret lies on plant-based oat milk. The use of oat milk also adds colour, depth, and a hint of delicate sweetness that rounds up the flavour of the soup.

What Noodles to Use in Ramen??

You can buy many different types of ramen noodles, each one having various textures and consistencies, from thin and stringy to thick and chewy. Which one you use will depend on your personal preference when making your ramen dish. My favourite noodles are udon – thick, silky, and filling, these wheat noodles are very common in soups.

The ratio of water is something that obviously affects the final shape, texture and even flavour of the ramen.Having more water to flour ratio will obviously make your ramen noodles a lot softer, whereas having less water will give you ramen noodles that distinctive crunch.

So when buying and cooking your noodles, make sure to check the packet for the consistency of the noodles and what texture you want, along with the cooking instructions.

TOPPINGS

This part is totally up to your liking or preference! For me, generally I use what’s available in my refrigerator but listing below a few of my favourite topping.

• Baby Bok choy – I simply sliced my bok choy head into half and cooked it down in the soup.
• Fried Tofu
• Sliced mushrooms (from the dried shiitake mushrooms in the broth)
• Baby corn or corn kernels
• Chopped green onion (green part)
• Sesame seeds (I added a mix of black and white toasted sesame seeds)
• Crispy Chilli Oil
• Bean sprouts
• Julienned carrots

Helpful Tips and Tricks to Make Chilli Miso Ramen with Udon

• Dried udon noodles can be found in the international section of most supermarkets, but sometimes Asian markets and supermarkets sell the frozen version. What you really want for this recipe are the fresh version, which you might be able to acquire from a local Japanese markets, as they’re difficult to find elsewhere; if you can’t find dried or frozen, use soba noodles, or instant ramen noodle cakes instead.
• Asian sesame paste is different from tahini since it’s made with roasted sesame seeds. So it’s darker brown in colour. If you can’t fine sesame paste in your local store you can substitute it with peanut butter or any plain plant nut butter.
• Miso – both white or brown miso work perfectly with this soup.
• Leftovers – I recommend storing the soup and noodles separately, then adding the noodles just before serving. Don’t let the noodles sit in the soup, then will soak up all the broth and become very mushy.

You can serve this soup along with this

1. Potato Salad with Asian Spices and Crispy Chilli Oil
2. Beansprout Salad
3. Asian Edamame and Quinoa Salad

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

Chilli Miso Ramen with Udon Noodles

Serves: 2-3 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

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Ingredients

• 1 tbsp sesame oil
• 3 spring onions, chopped ( white and green separate)
• 1 tbsp grated ginger
• 2 tsp minced garlic
• 1 tbsp Chinese sesame paste
• 1.5 tbsp miso paste, white or brown 
• 1 tbsp doubijang (chilli bean paste)
• 1 tbsp crispy chilly oil
•  600 ml vegetable stock
• 200 ml oat milk
• 3 dried shiitake mushrooms 
• 1 tbsp light soy sauce
• 2 tsp mirin
• dash of white pepper
• Salt to taste (only if needed)
• 200g udon noodles or soba noodles

For the Toppings

• 2 baby bok choy, slice head into half 
• 4 baby corn - slit lengthways or diced
• ½ cup tinned corn kernels
• ½ cup beansprouts
• slices shiitake mushrooms, (optional)
• fresh chillies
• 2 tsp mixed sesame seeds 

method

1. In a small mixing bowl add the miso paste, sesame paste and doubijang chilli paste. Add a tbsp of hot water and mix until no lumps remain.
2. Heat a medium sized pot over medium to high heat.
3. Add in the sesame oil. Once hot, add in the garlic, ginger, and white parts of the green onions. Sauté over medium-high heat for 1-2 mins.
4. Lower the heat to medium. Add in the miso paste, sesame paste, and doubanjiang paste mix. Mix until well combined. While stirring, add in the stock, keep stirring over medium heat until the paste is diluted. Add in the dried mushrooms and chilli oil. Cover the pot and leave the soup to boil over medium heat, around 5-7 minutes. Once it boils, lower the heat and leave it to a simmer for further 5-7 minutes.
5. Increase the heat to medium-high and add the oat milk.  Stir and brig to a boil. Reduce the heat and season with soy sauce and mirin.  Taste the soup and add the salt, if needed.
6. Remove the mushrooms and slice these into thin strips if using as topping.
7. Meanwhile, you can add in the veggies of your choice into the soup and cook for 2-3 minutes. Add in the udon noodles. Cook until chewy before turning off the heat. Add in the corn and remaining chopped spring onions along with the sesame seeds.
8. Add more chilli oil if you like. Put in serving bowls and top with beansprouts and fresh chillies. Enjoy immediately while hot!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!