Ingredients
Directions
Add the mushrooms, onion, and red pepper to a large stockpot. Heat on medium-high, stirring occasionally until the onions are translucent, about 5 minutes.
Stir in the garlic, ginger, and lemongrass. Cook for another minute.
Add the vegetable broth and water. Bring to a boil then add the noodles.
Continue to boil and cook the noodles for 10 minutes or until they are tender (taste test!).
Meanwhile, in a medium bowl, combine the miso, coconut milk, tamari, and gochujang. Whisk until the miso is completely dissolved.
Once the noodles are tender, turn off the heat and transfer the coconut milk mixture to the veggie ramen and stir.
Add the bok choy and edamame, stirring until the bok choy is slightly wilted. Squeeze in the lime juice.
Divide the ramen between four bowls and garnish with a generous amount of green onion, cilantro, and sriracha, if using.
Chef's Notes
Substitutions
For the mushrooms, anything goes! Use shiitake, button, cremini, or any mushroom of your choice. They’re all delicious and healing.
For the onion, use yellow, white, red or shallots.
Substitute green, yellow or orange bell pepper for red bell pepper.
Instead of bok choy, use spinach or kale.
Add chickpeas in place of edamame.
Add more delicious nutrition
Air fry (for 20 minutes at 375 degrees F) or bake (for 40 minutes at 400 degrees F) cubed tofu for a crispy high protein topping.
Prep Ahead
Prepare the coconut miso broth ahead of time and store in an airtight container in the refrigerator for up to 48 hours before making the soup.
Cut the veggies ahead of time and store in an airtight container in the refrigerator the day before you’re ready to cook.
Storage
Store veggie ramen leftovers in an airtight container in the refrigerator for up to 5 days. Note that the noodles will continue to absorb the broth and may get a bit soggy.
Ingredients
Directions
Add the mushrooms, onion, and red pepper to a large stockpot. Heat on medium-high, stirring occasionally until the onions are translucent, about 5 minutes.
Stir in the garlic, ginger, and lemongrass. Cook for another minute.
Add the vegetable broth and water. Bring to a boil then add the noodles.
Continue to boil and cook the noodles for 10 minutes or until they are tender (taste test!).
Meanwhile, in a medium bowl, combine the miso, coconut milk, tamari, and gochujang. Whisk until the miso is completely dissolved.
Once the noodles are tender, turn off the heat and transfer the coconut milk mixture to the veggie ramen and stir.
Add the bok choy and edamame, stirring until the bok choy is slightly wilted. Squeeze in the lime juice.
Divide the ramen between four bowls and garnish with a generous amount of green onion, cilantro, and sriracha, if using.
