Vegan Charred Cabbage Miso Ramen

Ingredients

Ramen & Soup

 

Vegetable-Infused Broth

  • Water:  1.7 cups or 400 ml
  • Green cabbage:  1/2 leaf
  • Fresh shiitake mushroom:  1/2
  • Celery: one 2-inch piece

 

Charred Vegetables

  • Green cabbage: 1/8 of a small cabbage, cut into a wedge
  • Corn on the cob:  2 rounds, approximately 1/2–3/4 inch  (1.5–2 cm) thick
  • Neutral cooking oil:  1 tsp
  • Salt: a small pinch
  • Balsamic vinegar: as needed

 

Toppings

  • Nori Seaweed:  a few pieces
  • Roasted sliced almonds: as desired

 

 

 

Vegan Charred Cabbage Miso Ramen

Miso Flavor, Vegetable


Vegan Charred Cabbage Miso Ramen

Vegan Charred Cabbage Miso Ramen is a plant-based ramen featuring pan-charred cabbage and corn served with vegan kale ramen noodles in a savory miso broth. The cabbage is finished with balsamic vinegar and topped with roasted almonds and nori, bringing together charred vegetables, contrasting textures, and plant-based ingredients in one bowl.

This recipe uses Yamachan Vegan Kale Ramen Noodles and Plant-Based Miso Ramen Soup Base, both wholesale products developed for restaurants and foodservice professionals. It showcases a distinctive vegan ramen application using these plant-based products.

 

Why Char the Cabbage for Miso Ramen?

Charring the cabbage adds a deeper roasted flavor while bringing out its natural sweetness. Keeping the cabbage in a wedge allows the cut surfaces to develop color while the layers stay together. Because the thicker inner layers can take longer to cook, a small amount of water is added to the pan as needed to gently steam the inside without losing the char on the outside.

Once the cabbage is fully cooked and charred, balsamic vinegar is added directly to the hot pan and picked up with the cut surfaces of the cabbage. This lightly seasons the cabbage with a sweet-and-tangy accent without adding balsamic vinegar to the ramen broth itself.

 

Why Use a Vegetable-Infused Broth?

Instead of combining the Plant-Based Miso Ramen Soup Base with plain water, this recipe uses a light broth infused with cabbage, fresh shiitake mushroom, and celery. The vegetables add another layer of savory flavor and aroma while keeping the miso soup base at the center of the broth.

The broth is intentionally simple: the vegetables are briefly simmered, then left covered to continue infusing in the residual heat. The finished vegetable-infused broth is then combined with the Plant-Based Miso Ramen Soup Base to make the ramen soup.

 

Ingredients

Ramen & Soup

 

Vegetable-Infused Broth

  • Water:  1.7 cups or 400 ml
  • Green cabbage:  1/2 leaf
  • Fresh shiitake mushroom:  1/2
  • Celery: one 2-inch piece

 

Charred Vegetables

  • Green cabbage: 1/8 of a small cabbage, cut into a wedge
  • Corn on the cob:  2 rounds, approximately 1/2–3/4 inch  (1.5–2 cm) thick
  • Neutral cooking oil:  1 tsp
  • Salt: a small pinch
  • Balsamic vinegar: as needed

 

Toppings

  • Nori Seaweed:  a few pieces
  • Roasted sliced almonds: as desired

 

 

 

Instructions

Make the vegetable-infused broth

1) Add 400 ml water, cabbage, shiitake mushroom, and celery to a small pot and bring to a boil.

2) Once boiling, cook for 3 minutes. Turn off the heat, cover, and let the vegetables continue to infuse in the residual heat for 7 minutes.

3) Strain the broth and reserve 1 1/4 cups (300 ml) for the ramen soup.

 

Char the cabbage and corn

1) Heat the neutral cooking oil in a frying pan over medium heat. Add the cabbage wedge and corn and season both lightly with salt.

2) Cook until the vegetables begin to develop some char. Avoid turning the cabbage too frequently, as this can cause the cut wedge to fall apart.

3) As the outside of the cabbage begins to char, check the thicker inner layers. If they are still undercooked, add a few drops of water to the pan and allow the cabbage to steam briefly until the inside is cooked through.

4) Turn the corn as needed and continue cooking until lightly charred and cooked through.

5) Once the cabbage is fully cooked and charred, drizzle a small amount of balsamic vinegar directly into the hot pan—just enough to lightly season the entire cut surface of the cabbage.

Immediately sweep one cut side of the cabbage through the balsamic, using the cabbage to pick it up from the pan and season the cut surface evenly.

Repeat on the other cut side, adding a little more balsamic as needed so that both cut surfaces are evenly seasoned.

 

Prepare the miso ramen soup

Combine 1 oz Yamachan Plant-Based Miso Ramen Soup Base with 1 1/4 cups (300 ml) of the prepared vegetable-infused broth. Mix well and keep hot.

 

Cook the ramen noodles

Cook one serving of fresh vegan kale ramen noodles according to the recommended cooking instructions. Drain well.

 

Assemble

Place the cooked noodles into the prepared miso ramen soup.

Top with the charred balsamic cabbage, grilled corn, nori, and roasted sliced almonds.

Serve immediately.