
Creamy Miso Ramen 2 people Prep: 10 minutes Dairy Free Vegan Vegetarian A healthy and hearting asian style noodle soup made using our Organic Oat Milk and Organic Tamari. Made with Organic Tamari Gluten Free Soy Sauce Organic Oat Creamy Ingredients 4 garlic cloves, finely minced 1 inch ginger, finely minced 1/2 tsp chilli flakes 2 tbsp miso paste 2 cups vegetable stock 1 1/2 cups Pureharvest Organic Oat 1 tbsp tahini 1 tbsp rice vinegar 2 tbsp Pureharvest Organic Tamari 1 cup kale / spinach 2 cups snow peas 200 g tofu, cubed 1/2 cup edamame beans 1 tsp chilli oil 1 pack ramen noodles Instructions Heat a little oil in a pot over medium heat. Add in garlic, ginger, chilli and miso and heat for a couple of minutes. Add in vegetable stock, milk and tahini. Bring to a gentle simmer for 10-15 minutes. Add in tamari and rice vinegar. Blend with an immersion blender, or you can leave it as is if you don’t mind it slightly chunky, or you can pour it through a sieve. Next, add in tofu and greens and simmer for 5 minutes until greens have softened. Cook noodles to packet instructions. Serve noodles in bowls, then pour over the miso soup and top with edamame beans and some chilli oil. Share this recipe Print recipe

Creamy Miso Ramen

A healthy and hearting asian style noodle soup made using our Organic Oat Milk and Organic Tamari.

Heat a little oil in a pot over medium heat. Add in garlic, ginger, chilli and miso and heat for a couple of minutes.
Add in vegetable stock, milk and tahini.
Bring to a gentle simmer for 10-15 minutes.
Add in tamari and rice vinegar.
Blend with an immersion blender, or you can leave it as is if you don’t mind it slightly chunky, or you can pour it through a sieve.
Next, add in tofu and greens and simmer for 5 minutes until greens have softened.
Cook noodles to packet instructions.
Serve noodles in bowls, then pour over the miso soup and top with edamame beans and some chilli oil.