Easy Miso Ramen

Broth

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   1. Combine coconut milk and hot vegetable stock in a saucepan.

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   2. Heat over medium until the mixture begins to simmer.

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   3. Season with salt and black pepper, whisking until fully incorporated.

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   4. Keep the broth at a gentle simmer while preparing the remaining components.

Main method

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   1. Gather all ingredients and have a large saucepan ready.

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   2. Pour 200 ml coconut milk and 500 ml hot vegetable stock into the saucepan.

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   3. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

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   4. Season the broth with salt and black pepper to taste, whisking until fully dissolved.

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   5. Add the cubed tofu and sliced tender stem to the simmering broth.

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    6. Continue to simmer for 5 minutes, allowing the tofu to heat through and the stems to become tender.

    Kitchen notes · Added by ReelsMeals: The tofu is heated through and stems are tender. Keep the broth gently simmering.

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    7. While the broth simmers, bring a separate pot of water to a boil and cook the ramen noodles according to the package instructions (usually 3–4 minutes).

    Kitchen notes · Added by ReelsMeals: The noodles are tender. Follow the package directions for doneness.

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    8. Drain the noodles and briefly rinse under warm water to prevent sticking.

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    9. Divide the cooked noodles evenly into two serving bowls.

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    10. Ladle the hot broth, tofu, and stems over the noodles, ensuring each bowl receives an equal amount of liquid.

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    11. Optional: garnish with fresh herbs such as cilantro or a sprinkle of toasted sesame seeds for extra flavor and texture.

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    12. Serve immediately while hot, and enjoy your creamy, plant‑based miso ramen.