Creamy Mushroom Miso Ramen
I developed this recipe for Logan Petit Lot, a small local company I love, who make really delicious small-batch nut butters. It turned out so great I chose to give it a proper space here on my site so you all can make and enjoy it.
Making great ramen at home can sound like a daunting task when you’ve never made it, but I promise it really isn’t that complicated. Fantastic homemade ramen bowls can come together quite easily with the help of a few pantry ingredients. The key to this creamy, savoury, umami ramen (which happens to be vegan) is blending some of the cooked mushrooms along with their Toasted Sesame + Maple Cashew Butter. This adds body, richness and incredible flavour to the broth.
Feel free to adapt this recipe through the year by using other in-season vegetables, and garnish with any toppings you’d like.
This post is not sponsored, I developed this recipe for Logan Petit Lot and loved it so much I chose to share it here for you to enjoy.
What you’ll need for this recipe:
For the ramen:
sesame oil
green onions
garlic
ginger
tomato paste
red chili flakes
white miso
cooking oil
mixed mushrooms
tamari (or soy sauce)
rice vinegar
sea salt
ramen noodles
For serving (suggested):
tofu
nori
sesame seeds
chili oil (or any spicy oil or sauce of your choice)
For the full recipe, visit Logan Petit Lot: Creamy Mushroom Miso Ramen
Creamy Mushroom Miso Ramen
Vegan