Creamy Vegan Miso Ramen Noodles

Step 1

To the Instant Pot or pressure cooker, add 1 block of ramen noodles, 1 cup of mixed vegetables (frozen), and 1 1/2 cups vegetable broth.

Step 2

Close the lid and set the valve to sealing.

Step 3

Pressure cook on HIGH for 1 minute.

Step 4

While the Instant Pot is cooking, whisk 1 tablespoon of white miso paste with 1/4 cup hot water until it combines and there are no clumps.

Step 5

After the 1 minute timer, release the steam until the floating pin drops, then open the lid.

Step 6

Stir the noodles.

Step 7

Set the Instant Pot to Sauté. Add the miso mixture, 1/2 cup of coconut cream, and 1 tablespoon vegan butter.

Step 8

Continue stirring and sauté for about 5 more minutes, until the soup becomes a bit thicker and less watery.

Step 9

Serve miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.

Step 10

Bring 1 1/2 cups water or vegetable broth to a boil in a medium-sized pot on the stove.

Step 11

While boiling, whisk 1 tablespoon of white miso paste with 1/4 cup hot water until it combines and there are no clumps.

Step 12

Once boiling, add 1 block of ramen noodles. Boil until noodles are soft, then bring temperature down to a simmer.

Step 13

While simmering, add the miso mixture, the vegan butter, the coconut cream, and the frozen mixed vegetables.

Step 14

Stir to combine well.

Step 15

Continue to simmer until the soup has thickened and the vegetables are cooked through.

Step 16

Serve vegan miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.