When you want Friday Night take-out but still want to feel good after. Try this warming Miso Ginger Ramen with Crispy Daring Shredded Plant Chicken, it’s a cozy, high-protein plant-based meal packed with rich umami flavor. Tender ramen noodles simmer in a silky miso-ginger broth with coconut milk, shiitake mushrooms, and bok choy, then get topped with caramelized, pan-crisped Daring Shreds for the perfect bite. This quick and comforting vegan-friendly ramen comes together in under 30 minutes and delivers the savory depth of takeout with nourishing, whole-food ingredients—ideal for weeknight dinners, chilly nights, or anytime you’re craving a warm, flavorful bowl.
2-3Serves
20 minsCook
10 minsPrep
Make the crispy shreds: Heat a pan for 1 minute on medium-high, then add avocado oil and reduce heat to medium. Add frozen Daring Shredded and stir to coat. Cook for 2 minutes, then add tamari, dark soy sauce, maple syrup, and chili oil. Cook another 5–6 minutes, stirring occasionally, until crisped and caramelized. Remove from the pan and set aside.
Cook the ramen noodles: Cook ramen noodles according to package instructions and set aside.
Sauté the vegetables: In the same pan as the shreds, add a little more oil if needed. Add bok choy and shiitake mushrooms and cook for 4 minutes, flipping the bok choy halfway through. Leave mushrooms undisturbed until they release their liquid and start to brown. Remove the bok choy and set aside.
Build the broth: Reduce heat to medium-low and add garlic, ginger, and scallion whites. Sauté for 1 minute until fragrant. Add water, coconut milk, tamari, and dark soy sauce. Bring to a gentle simmer.
Add the miso: Lower the heat and whisk miso paste into the broth until fully dissolved.
Serve: Divide ramen noodles and broth into bowls with bok choy and top with crispy Daring shreds, scallion greens, and extra chili oil if desired.
