Coconut Miso Ramen

Who needs takeout when you can have a steamy bowl of ramen on your table in no time? Our super simple vegan coconut miso ramen recipe is ready in less than 30 minutes. No muss no fuss, and kid approved!

I'm more and more convinced that the way to get your kids to try something new, is to tell them they can't have it.

No, I'm not a mean mom who deprives her kid of good food. But, we are food bloggers after all, and pretty much any food that makes it to our stove has to be photo photographed before it can be eaten. It's a well-known rule at our houses, and our families are well aware of it ( even though they protest it EVERY.SINGLE.TIME ).

What happened with this miso ramen is quite interesting though.

"Mmmhh... Mom, what are you making? Smells so good!"

"Ramen. It's for the blog"

"Cool! Can I try it?"

"Sure. But just a taste, because you know aunt Vicky has to take the pictures"

"Ok"

Slurp, slurp.

"Mmmmhhh so good! Can I have more?"

"Ok. Just a little bit but that's it. I'll tell you what though, tomorrow I'll make a whole new batch and you can have as much as you want, deal?"

"K cool. Thanks! But let me have one more spoonful, please?"

Next day comes. A big pot of miso ramen on the stove. All for him. He eats half a bowl, and he's done. Never touches it again.

See what I mean?

Thankfully this recipe is super easy to prepare and takes no time, so it wasn't a huge deal (and I got to eat it all!).  All you need is a soup pot and a handful of ingredients that you most likely have in your pantry and fridge right now. And if you don't, they can easily be swapped for something else!

To flavor the miso ramen broth, we used:

Sesame oil: an oil made from sesame seeds used in Asian cooking. It is usually found in the Asian section of supermarkets, you may also used toasted sesame oil.

Soy sauce: an Asian condiment made from fermented soybeans and wheat. If you rather use a gluten-free soy sauce look for Tamari.

Coconut aminos: is a slightly sweet and dark-colored liquid seasoning made from the fermented sap of a coconut tree. It contains less sodium than soy sauce and it is a good soy-free and gluten-free substitute for soy sauce,

Canned Coconut milk: is a creamy and thick non-dairy "milk" made from the white flesh of coconuts. Not to be mistaken for coconut milk beverage sold in the non-dairy beverage refrigerated section of most supermarkets.

Miso paste: is a paste made from fermented soybeans and some type of grain such as rice or barley. Miso adds a salty, umami flavor to Asian dishes

• No sesame oil? Try melting a tablespoon of peanut butter or tahini with a tiny bit of vegetable oil instead
• No coconut aminos? You can sub regular liquid aminos or just use more soy sauce
• No miso paste? Try some vegetable bouillon and a sprinkle of nutritional yeast
• You can use soba noodles instead of ramen noodles if you want your noodles to be gluten-free. Soba noodles are made with buckwheat flour. You can even use your favorite pasta if you don't have ramen in hand (will it be exactly the same? No. But it will still absorb all of the flavors from the broth, which is delicious!)
• We topped our miso ramen with seared Portabella mushrooms and shelled edamame. Use your favorite mushrooms, or any other veggies if you want!
• And you can also add tofu or your favorite protein.

And don't forget to tell your kids they can't have it until you take a picture for Instagram 😉

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