Vegan and oil free miso ramen


  • 1 tbsp miso paste
  • 2-3 garlic cloves
  • 1 spring onion
  • 1 tsp tamarind paste
  • 1 tsp sesame oil, plus more for flavour
  • 2 tbsp tamari sauce
  • a few drops rice mirin
  • 1 small book choy
  • 6 cups filtered water or vegetable broth
  • 8 ounces ramen noodles or (shirataki noodles,  udon, rice noodles, or soba noodles)
  • possible toppings: corn, dulse, seaweed, arame, edamame, sesame seeds


1. Cut the garlic and add it to a pot along with filtered water and the tamarind paste and bring it to a boil.

2. If you are using dulse or arame as a topping, make sure to soak them in water for at least 5 min to soften up.

3. Add the book choy and spring onion to the pot. Turn down the heat when the bok choy is tender.

4. In your serving bowl add the miso paste and mix it with a bit of cold water. It’s important not to put the miso paste into boiling water, if you want to keep all the healing and nourishing benefits of the miso.

5. When your soup is not boiling hot anymore, add everything to your serving bowl including the toppings and noodles. For the shirataki noodles I just rinsed them in water and added them to the serving bowl. Enjoy!