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Spontaneous Vegan Ramen

This vegan ramen is a comforting, improvisational dish that relies on leftover vegetables, misfit noodles, and pantry staples. It features a smoky, umami-rich broth with a glossy, oily finish, soaked up by misaligned noodles for a hearty, layered texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups vegetable broth or water for a lighter flavor
  • 2 tablespoons miso paste preferably white or yellow miso
  • 1 tablespoon soy sauce for depth and saltiness
  • 1 teaspoon sesame oil adds nuttiness and richness
  • 2 cloves garlic minced
  • 1 small piece ginger optional, minced
  • 1 cup leftover vegetables any mix, chopped
  • 2 servings misfit noodles or any pasta/noodles you have

Equipment

  • Pot
  • Slotted spoon or ladle

Method
 

  1. Pour the vegetable broth into a pot and bring it to a gentle simmer over medium heat.
  2. Whisk in the miso paste until fully dissolved, creating a glossy, flavorful broth.
  3. Add soy sauce and a splash of sesame oil for depth and richness, stirring gently.
  4. Sauté the minced garlic (and ginger if using) in a separate pan until fragrant and slightly caramelized, about 1-2 minutes.
  5. Pour the fragrant garlic into the broth, allowing the flavors to meld and the aroma to fill the kitchen.
  6. Add the chopped leftover vegetables to the broth, letting them cook gently until tender, about 3-5 minutes.
  7. Meanwhile, cook the misfit noodles in boiling water until just al dente, then drain and set aside.
  8. Add the cooked noodles directly into the flavorful broth, stirring to soak up the aromatic liquid.
  9. Let everything simmer together for another minute, allowing the noodles to fully soak up the broth's richness.
  10. Taste and adjust seasoning if needed—adding more soy sauce or miso for extra umami.
  11. Serve hot, garnished with a drizzle of sesame oil or chopped greens if desired, and enjoy immediately.

Notes

Feel free to customize with greens, tofu, or mushrooms. The key is improvisation—use what you have on hand!