Deliciously Creamy Vegetarian Peanut Miso Ramen Made Easy

This Creamy Vegetarian Peanut Miso Ramen is a delightful and simple dish, perfect for a quick and fulfilling meal.

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Course: Soups

Cuisine: Asian

Keyword: comfort food, Creamy Vegetarian Peanut Miso Ramen, easy ramen, Healthy Ramen, peanut miso ramen, vegetarian ramen

Prep Time: 20

Cook Time: 20

Total Time: 20

Servings: bowls

Calories: 350kcal

1 tablespoon Vegetable oil ideal for sautéing and enhancing flavors
1 large Onion adds sweetness and depth; use yellow or white for best results
1 large Tomato provides acidity and freshness; substitute with cherry tomatoes if desired
200 grams Shiitake mushrooms enhance umami flavor; feel free to swap with other mushrooms like button or portobello
2 cloves Garlic infuses the broth with warm notes; use fresh cloves for best flavor
5 cups Water the base of the broth; substitute with vegetable broth for extra richness
2 tablespoons Organic miso paste adds a creamy, savory essence; choose white or yellow miso for milder flavor
1 tablespoon Smooth peanut butter contributes a rich, nutty taste; almond or cashew butter can be substitutions

2 packages Dry ramen noodles the heart of the dish; opt for whole wheat for a healthier twist
2 eggs Eggs soft-boiled for a luscious addition; can be omitted for a vegan version
1 cup Frozen sweet corn adds a pop of sweetness; fresh corn can also work wonderfully
1 cup Bean sprouts provide a crunchy texture; for variety, try adding bok choy
2 tablespoons Scallions a fresh garnish to finish the dish; substitute with chives if out of stock
2 tablespoons White sesame seeds perfect for sprinkle on top; toasted sesame seeds heighten the flavor

In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, sliced tomato, shiitake mushrooms, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the tomatoes have softened and the mixture is fragrant and colorful.
Pour 5 cups of water into the pot with the sautéed vegetables and bring it to a rapid boil. Once boiling, stir in 2 tablespoons of organic miso paste and 1 tablespoon of smooth peanut butter, ensuring they dissolve completely into the liquid. Let the broth simmer uncovered for 5 minutes.
Add 2 packages of dry ramen noodles directly into the simmering broth. Cook them for 2-3 minutes or until they're soft, stirring occasionally to prevent sticking.
Divide the ramen soup with noodles evenly into two large bowls. Top each bowl with thawed sweet corn, crisp bean sprouts, and a soft-boiled egg cut in half.
Sprinkle chopped scallions and white sesame seeds atop each bowl for a fresh finish. Serve the ramen hot.

Use fresh vegetables for maximum flavor and nutrition; avoid wilted produce. Adjust miso type to taste preference for a better broth.