Simple and easy Vegan Miso Ramen made in just 35 minutes. Such a comforting meal you can make time and time again. Topped with shiitake mushrooms, bok choy, seaweed, and grilled tofu. This bowl of deliciousness will leave you feeling full and oh-so cozy.
When staying with my Dad in Hawaii one place we would go weekly would be China town. He would take my sister and I to his favorite restaurant to get a big bowl of delicious ramen. To this day, we still practice the same tradition. Except this time I usually have to order something else since there are rarely ramen restaurants that he takes me to that use vegetable broth.
Since then my taste buds still have not changed. I still love to eat a huge cozy bowl of ramen. Thinking about my family traditions inspired me to recreate this delicious Vegan Miso Ramen and share it with you all!
These are the ingredients that I used to make my Miso Ramen broth. You can alter it slightly by adding either less or more of each. I used red miso paste for this broth. You can find this paste at your local grocery store in the refrigerator section. In my grocery store it is located near the tofu and vegan cheeses.
I used this type of ramen noodles for this recipe. However, if you are having difficulty finding this type of ramen noodles at your local grocery store you can get a regular package of ramen and just not use the package of seasoning that it comes with. Most ramen noodles are vegan, just make sure to double check the ingredient list.
Green Onions- Chop fresh green onions and toss them in your soup. Not only do they pack flavor but are so simple and easy to add to your ramen.
Bok Choy- You can cut this bok choy into pieces or serve it as is. For my ramen I grilled it then added it to my soup.
Mushrooms- I recommend using shiitake mushrooms for your ramen. You can get dried mushrooms and rehydrate them or use fresh ones.
Radishes- Want to add a little crunch to you ramen? Add thinly sliced radishes to your soup. Not only does it give your ramen an extra crunch but adds a beautiful bright color.
Sesame Seeds- I like to toast my sesame seeds slightly but it is not necessary. You can use either white or black seeds.
Tofu- Looking to add protein to this dish. I like to add either fried or baked tofu to my ramen. You can put it directly into your ramen or put it on a skewer and let it hand directly on top of your bowl. Putting it on a skewer insures your tofu won’t get soggy.
This Vegan Miso Ramen is:
Packed with flavor
When you make this ramen I would love it if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like it!
Vegan Miso Ramen
Simple and easy Vegan Miso Ramen made in just 35 minutes. Topped with shiitake mushrooms, bok choy, seaweed, and grilled tofu.
- 1 Tbsp sesame oil, substitute for water
- 3.5 ounces of shiitake mushrooms, you can add additional mushrooms*
- 1 white onion or 2 shallots, chopped.
- 1 small knob of ginger (1 Tbsp), skin peeled and chopped.
- 2 Tbsp soy sauce or tamari
- 3 Tbsp miso paste, I used red miso.
- ½ tsp sesame seeds
- 4 cups of vegetable broth
- 1 package of ramen noodles, I used 9.5 ounces.
- Grilled bok choy
- Green onion, chopped
- Grilled tofu
- Roasted seaweed
- Sesame seeds, I used black seeds
- Crushed red pepper flakes
- ½ small lemon, seeded and juiced
- 1 cup fresh spinach
- Combine the onion and ginger in a food processor or high powered blender. Pulse until the ginger and onion is chopped into very small pieces.
- Heat a large pot with oil on medium heat. Once hot, add the onion and ginger and cook for 3-4 minutes. Add the mushrooms and cook for another minute.
- Pour the vegetable broth to the pot, and scrap any of the garlic or ginger that might have stuck to the bottom of the pan. Add the soy sauce, miso paste, sesame seeds and stir.
- Reduce heat to low and bring to a gentle boil. Simmer for 10-15 minutes to develop the flavors.
- While the miso broth is simmering, cook your ramen noodles according to the back of the package. Drain and set noodles aside.
- Taste the miso broth and add additional seasoning if needed.
- Divide noodles into bowls and pour broth on top. Add your ramen topping and serve immediately.
- Leftovers can be kept in the refrigerator in an airtight container for 3 days.
- Don’t have ramen noodles? Udon noodles are a great substitution to use with this miso broth.
- Use white miso paste instead of red miso paste. The broth will not be a brownish red color but still will taste wonderful.
- You can simmer your miso broth for longer than the recommended time for stronger flavors. Just do not add the noodles to your soup until you are ready to eat.
This looks like a beautiful dinner!
Hi, Can I skip th noodles and some veggies like msuhrooms, Bok Choy etc. Since sourcing is difficult at this time.. Can I make a soup from the remaining ingredients? Miso soup?
Most definitely! Even adding rice would taste wonderful as well.
How many shitake mushrooms would I use? They are listed in the instructions but not the ingredient list.
HI Rebel! I used one package (3.5 ounces) of shiitake mushrooms but you can definitely add more if you want. Thank you 🙂
This is seriously such a good recipe. I’ve made this 4 times already, and it hits so good each time. Thank you so much!!
That makes me so happy. Thank you for sharing this with me.
this was so so good, i made a few alteration to keep the texture friendly for everyone (picky eaters who don’t like pieces of garlic or onion) and will DEFINITELY be making again. thanks for a fantastic recipe!
Thank you so much for making my recipe Devon. So happy you liked it.
This was incredible! So flavorful and easy. Thank you!