Easy somen noodle ramen

 This was super easy to throw together for lunch. Sauteed some bok choy and added marinated tofu (and soy sauce, obviously, but we all knew that) x

Vegan Somen Noodles in Creamy Sesame Miso Soup

This warm, hearty, and easy-to-make Vegan Somen Noodles in Creamy Sesame Miso Soup is one of the popular recipes on our blog! The super creamy broth is made with pantry and fridge staples like miso, tahini and peanut butter. To complement the richness of the broth, red chili peppers, garlic, ginger and rice vinegar add some edge to it. This comforting vegan somen noodle recipe is super easy recipe to follow but tastes like you've put some effort into it!

Prep Time10minutes mins

Cook Time20minutes mins

Total Time30minutes mins

Course: Main

Cuisine: Japanese Inspired, Vegan, Chinese Inspired

Servings: 2 people

Author: Plant-Based Matters

Ingredients

Creamy Sesame Miso Mixture

• 1/4 cup miso
• 3 tbsp unsweetened tahini
• 2 tbsp unsweetened creamy peanut butter
• 1/2 tbsp cane sugar
• 2 tbsp rice vinegar
• 1/4 cup water

The Rest

• 1 tbsp neutral oil
• 3 cloves garlic minced
• 1 1/2 tbsp minced ginger
• 2 scallions separate the green and the white part, thinly sliced
• 1/2 tsp red chili pepper flakes adjust to taste
• 3 cups water
• 2 servings dried somen noodles about 3.5 oz / 100 g per serving
• 1/4 tsp sea salt optional, adjust to taste
• 2 tsp toasted sesame seeds
• 2 tsp toasted sesame oil

Additional Topping Suggestions

• Japanese chili oil ra-yu
• Extra rice vinegar

US Customary - Metric

Instructions

• Make the creamy sesame miso mixture. In a small prep bowl or a measuring cup, combine miso, tahini, peanut butter, sugar, rice vinegar, and water. Use a small whisk to stir until well blended. Set aside.
• In a medium to large sauce pan, start boiling water for cooking somen noodles.
• Meanwhile, start making the rest. Heat up another medium saucepan over medium heat. Pour neutral oil and add garlic, ginger, the white part of scallions, and red chili pepper flakes. Cook for 1-2 minutes until fragrant and slightly browned but not burnt.
• Add water. Turn up the heat on medium high to bring to a gentle boil then reduce the heat medium low.
• Add the creamy sesame miso mixture. Use a whisk to stir and mix until well blended. Keep the heat at medium low to simmer gently. Adjust the seasonings with sea salt if necessary. Continue to simmer gently until noodles are cooked. Right before serving, turn up the heat to reheat it.
• Start cooking somen noodles in the boiling water for about 2 minutes. Drain and rinse under running water to remove some starch. Shake off the excess water then set aside.
• To serve, pour the hot soup in a serving bowl and add the drained somen noodles. Top it with the green part of scallions, toasted sesame seeds, and a drizzle of toasted sesame oil for the finishing touch. Use optional toppings such as Japanese chili oil and extra rice vinegar as you like.