Do you want an incredibly quick and easy way to make some fun ramen? This black bean ramen recipe is made with miso, and some shiitake mushrooms. This recipe tastes super rich and gives a cozy feeling. This whole dish only took me about thirty minutes to make so let’s get started shall we? If you like this recipe, be sure to check out this one too! and this one!
Black Bean Ramen
Starting out, I grabbed some green onion, a little bit of garlic and ginger. You want to mince about two tablespoons worth of ginger, and same for three cloves of garlic. Now we get our green onion prepared, peel back the top layer and set that aside, finely chop up the onion, saving the white part for the broth and the green part for toppings later on.
With the top layer of the green onion I cut off the very top, then chop them longways. To get rid of the green onion slimeyness I add my chopped bits to a cup of ice water and let them chill. For some other toppings I’m going to have corn, I add to that a little bit of vegan butter, a tablespoon of black pepper, and a pinch of salt. After I prepare the corn, I boil the water for the noodles. I chop up about four shiitake mushrooms very thin. The mushrooms will really up the flavoring in the broth.
Mash Those Beans
In a regular pan on a low heat, I add a little sesame oil and let it heat up. Now it’s time to drain our black beans, the stars of the show! To our pan, now add the ginger, garlic, and some of the green onion. After those have all cooked for a minute or so we add our black beans in as well. With a masher of some sort or just with a utensil, we want to mash up our beans while they cook. After they are nice and mashed I add a pinch more sesame oil to the pan and our dried shiitake mushrooms. Let those mushrooms brown up a little.
Noodle Time
Now it’s about time to cook our noodles. I add them to the boiling water, turn the heat off, and let them sit for around three minutes. Back over in our pan, the mushrooms should be taking in some of the oil. I have about four cups of water ready, I may not need it all but we will see. Now add a bit of water, let the mushrooms kind of saute.
I continue to add more water slowly as it boils away. While I’m adding the water I stir continuously as well. After three minutes we take our noodles out and drain the water. By the way I ended up using about three of my four cups of water, but depending on how thick or thin you like your broth, you may use more or less! It just depends how you prefer this bean ramen recipe!
Toppings Toppings Toppings
However, once your broth is to your liking, bring it to a boil and we are going to add some white miso. Turn the heat off once it is boiling because if it is boiling while we add our miso, it will kill the probiotics that are in the miso. Now in our bowl of noodles, I’m adding a few squares of soft tofu. Next we add two tablespoons of white miso into our broth. Get our corn heated up and add that to the noodle bowl.
I also add some chili garlic sauce to the bowl, about a tablespoon. Now using a large spoon I just slowly add my broth mixture to the noodle bowl to assemble our ramen! Also don’t forget about our fresh chilling green onions, time to add some of those on top as well. Boom we made an awesome black bean ramen recipe!
Let’s Eat!
This dish is so easy and delicious. It’s loaded with fiber, protein, and of course it is one hundred percent vegan. The broth is amazing, it’s the type to make you feel good inside! This is one of those foods to make when you are feeling under the weather! From start to finish it took me thirty minutes, and it would have been even less if I wasn’t filming it. You have to make this recipe, it’s one of my favorites!! Check out the full video here!
One Can of Black Beans Will Change the Way you Think About Ramen
Ingredients
- 3 cloves garlic
- 2 tbsp ginger
- 2 green onions
- 1 can corn
- 2 tbsp vegan butter
- 1 tbsp black pepper
- pinch salt
- 4 shiitake mushrooms
- couple tbsp sesame oil
- 1 can black beans
- ramen noodles
- 3 cups water
- couple squares soft tofu
- 2 tbsp white miso
- 1 tbsp chili garlic sauce
Instructions
- Chop up green onion, garlic and ginger.
- Add green onion in ice water to chill.
- Get corn, add vegan butter, black pepper, and salt.
- Chop shiitake mushrooms very thin.
- Drain black beans.
- In pan on low heat, add sesame oil, let it get hot.
- Then add to pan, the ginger, garlic, and green onion.
- Add black beans, and mash them.
- Boil water then add noodles and turn heat down, let noodles sit for three minutes.
- Gradually add water to pan to saute mushrooms.
- Stir in each pour of water.
- Add white miso to broth, mix in.
- In bowl with noodles, add tofu, corn, chili garlic sauce
- Slowly add broth mixture to ramen bowl, then green onion, enjoy!