Before telling you about this Mushroom Miso Ramen with Wontons and Spinach we gotta go to that good ol' disclaimer: Housevegan.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This post contains Amazon affiliate links.
Even Eddie is excited!
Today is the Virtual Vegan Potluck and I am thrilled to be sharing my Mushroom Miso Ramen with Wontons and Spinach! I'm so excited to see what everyone has in store and I hope you're all having a great time. Now what everyone is here for: Ramen!
I have an undying love for ramen. I love the slurp of the noodles, the warmth of the woodsy broth. My recipe is all about the broth. It is the most important part of this recipe, and I cannot stress this enough. It's deep and homey and absolutely unable to be substituted.
For the noodles, I use these Chinese Noodles by KA*ME, but you can use any vegan ramen pack. Just throw away the seasoning! However, if you have access to the KA*ME noodles, I highly recommend them. They have only four ingredients, and don't get mushy like the cheaper packs do!
I usually keep my toppings very simple, but the idea of adding wontons to ramen was just too decadent and fun to pass up! I also love that it combines the two cultures responsible for ramen, the Chinese and Japanese. Though ramen is actually Chinese in origin, it is clearly the Japanese who made it what it is today. I used these Homemade Shiitake and Tofu Wontons but you can use any vegan dumpling to cut down on the labor.
One more thing (and this is very important): slurp your noodles. It's not rude, it's expected!
Mushroom Miso Ramen with Wontons and Spinach
- 6 cups mushroom broth (recipe below)
- 4 - 6 ounces dry ramen noodles (depends on your package(s)!)
- 1 cup spinach, chopped
- 6-8 frozen wontons or dumplings (like my Homemade Shiitake and Tofu Wontons)
- 2-2 1/2 tablespoons miso paste(I used red), to taste
- 2 scallions, sliced
- chili oil for garnish (optional - I like this one from Lee Kum Kee)
1. Bring the broth to a boil and add the noodles, spinach and wontons. Boil for the amount of time suggested by the ramen pack, usually 3-4 minutes.
2. Remove the Ramen from the heat and stir in the miso paste. Stir stir and stir until the miso is completely dissolved.
3. Split the Ramen equally between two bowls. I do this by using tongs to move the noodles and wontons to the bowls. Then I pour the broth over the noodles. Top with scallions and chili oil. Eat, slurp and enjoy immediately! Serves two.
Adapted from the Mushroom Stock in Vegan Planet
- 4 dried shiitake or porcini mushrooms, soaked in 1 cup of hot water for 20 minutes
- 1 large onion, quartered
- 1 celery rib, chopped
- 8 cups water
- 8 ounces button mushroom, chopped
- 3 garlic cloves, crushed
- 1 tablespoon soy sauce
- 1" cube ginger, peeled and sliced
1. Put all of the ingredients in a large pot. Bring the mixture to a boil then reduce the heat to low and simmer for 1 hour.
2. Strain through a fine strainer into a large bowl and discard the cooked vegetables.
2. Add salt to taste. I like to make it with a little less salt than usual in case I want to add miso paste (which can be salty) later.
Let's be friends! Follow HV on Twitter, Facebook, Google
+,Pinterest, Bloglovin' & Instagram! You can also get House Vegan posts delivered right to your inbox: