Almond-Base | Cashew-Base | Dairy-Free | Dinner | Lunch | Recipe | Sugar-Free | Vegan | Vegetarian | 

Soup season is upon us, but let’s set aside all of those traditional vegetable soups and let this ramen bowl have a moment. Creamy Miso Ramen bowls will be your new best friend this fall! 

Miso is a fermented soybean paste that adds tremendous flavor as well as good-for-your gut benefits to this soup! We round out the savory bowl of noodles with a dollop of JOI to create the creamiest broth for these noodles to soak up.

While this is mostly a noodle soup, go crazy with the toppings at home. Baby bok choy, spinach, broccoli, shredded carrot, shelled edamame, Thai basil, hard boiled egg, black sesame seeds and green onion are just some of the  amazing healthy toppings that can transform this simple noodle dish into a show stopping meal. 

We’ve also included our own version of ramen seasoning that won’t leave you feeling icky. This low sodium version is going to be your go-to! Get that take-out flavor at home this season with Creamy Miso Ramen.

Yield: 2 servings 

Ingredients:

2-3 cups vegetable broth

1 block ramen noodles

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon vegan "poultry” seasoning 

¼ teaspoon paprika 

¼ teaspoon black pepper 

2 Tablespoons miso paste (we like sweet yellow)

2 Tablespoons JOI plant base (almond or cashew)

Pinch of salt to taste

Toppings of choice: Baby bok choy, spinach, broccoli, shredded carrot, shelled edamame, Thai basil, black sesame seeds, green onion, hard boiled egg (not vegan)

How It’s Made:

1. Bring the vegetable broth to a low boil and whisk in spices, JOI, and miso paste. 
2. Stir to combine. 
3. Once it is thoroughly combined, the liquid should turn lighter in color.  Then, add in the ramen noodles.
4. Cook 5-7 minutes until noodles are tender. You may add a splash more vegetable broth if you want more broth in your bowl.
5. Ladle into bowls and top with desired toppings!