Radishes are the star of the show in this vegan radish top miso ramen. An unbelievably easy recipe that will have you wanting radishes all year long. This recipe will appear in my upcoming plant-based cookbook, so be sure to follow my Instagram for updates!
It may be getting warm outside but vegan ramen is a good choice any time of year. This recipe comes together in a jiffy and combines all of the best flavors. It’s loaded with heat, though, if you’re sensitive to spice it can easily be modified to not be spicy.
How to make Vegan Radish Top Miso Ramen:
It’s simple! First, prepare your base. Start by sautéing onion and shiitake mushrooms. Add soy sauce and mirin and stock and bring to a boil. reduce heat and let simmer for 30 minutes.
Meanwhile, prepare your radishes. Cut the greens off and rinse thoroughly. Thinly slice the radishes. Toss the sliced radish with sesame oil, shichimi togarashi, sesame seeds, and salt and set aside.
Next, prepare the miso. Whisk together tahini, miso, and chili oil until combined and set aside. Turn the heat on the broth down to very, very low and add the miso mixture (you don’t want to cause it to separate, so keep the heat low or even off!). Add the green beans and radish greens and allow the residual heat to cook them.
Serve it over cooked ramen noodles and you’re ready to rock and roll! That’s really it. It’s so easy you won’t believe it!
Looking for more vegan recipes? Check my archives!
If you made this vegan ramen recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed!
Vegan Radish Top Miso Ramen
- Large pot
- Medium pot
- 1 tablespoon avocado oil
- 1 yellow onion peeled and thinly sliced
- 8 ounces shiitake mushrooms thinly sliced
- ¼ cup mirin
- 1 tablespoon soy sauce
- 4 cups vegetable stock
- 1 bunch red radishes greens and radishes separated
- 2 teaspoons sesame oil
- 2 teaspoons shichimi-togarashi
- 1 teaspoon black sesame seeds or use white sesame seeds
- 2 tablespoons red miso paste
- ⅓ cup tahini
- 2 tablespoons chili oil to taste add as much or as little as you like
- 16 ounces fresh or frozen ramen noodles
- 12 ounces fresh green beans halved
- Salt and pepper to taste
Cook the onions:
- Heat avocado oil in a large pot over medium heat. Add the onions and cook, stirring regularly, for 5 minutes until they just begin to soften.
- Cook the shiitake mushrooms: Add the sliced shiitake mushrooms to the onions and cook for 5 to 6 minutes. Season with salt and pepper.
Simmer the broth:
- Add the mirin and soy sauce to the mushrooms. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 30 minutes.
Prepare the radishes:
- Cut the radish greens from the radishes. Rinse the radish greens thoroughly and set aside. Scrub the radishes and thinly slice them into rounds.
- Toss the sliced radishes with sesame oil, shichimi-togarashi, salt, and sesame seeds and set aside.
Prepare the miso:
- Combine the miso paste, tahini, and chili oil in a bowl and whisk until mostly smooth. Set aside.
Cook the noodles:
- Right before the broth finishes simmering, add the noodles to a large pot of boiling water. Drain and divide the cooked noodles between four bowls.
Finish the ramen broth:
- Turn the heat down to very low on the broth. Whisk in the miso mixture. Add the green beans and radish greens and allow the heat from the broth to cook the beans. Once the beans are bright green and tender-crisp, turn off the heat. Taste and season to your preferences.
- Ladle the hot broth over the ramen noodles. Arrange the sliced, dressed radishes on top. Enjoy!