This Vegan Miso Ramen bowl is delightful, super comforting, and surprisingly umami-rich. It takes only 25 minutes to make, which fits seamlessly into a busy lifestyle yet still satisfies any craving for a hot and hearty bowl of noodles.
Originally posted on April 15th, 2023. Modified on February 12th, 2026.
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🟤Miso is More So Healthier Than You Realize
Miso is a paste - a product from fermented soy bean with a fungus called Aspergillus oryzae. Here’s why you should start using it more:
Miso could add a layer of protection from cancer, since this is a by-product of its soy content. The isoflavones found in abundance in soy help prevent breast, colorectal and liver cancer. What we are talking about here is called phytoestrogen - not the vilified ‘man boobs estrogen’ pushed by fear-mongers and paid-by-industry actors. Do you know where the real high concentration of estrogen is found? The answer is all kinds of dairy products like cow’s milk and cheese. This is why I rush to get a big cup of soy milk for the broth, just to be safe.
Miso tastes both salty and savory (studies suggest the salt content does not raise blood pressure, for anyone has a concern), and of course it has a lot of umami. All you need to do is prepare some lukewarm water (not scalding hot), add in a big spoon of miso, and sugoi, you have yourself an impromptu miso soup on a cold day. It might sound crazy but you can replace your afternoon coffee with a miso sipper and enjoy the benefits offered to you by the atomic workers of the Earth.
🤎Why You’ll Love This Vegan Miso Ramen
- Heal your body from inside out for its gut friendly, cancer-protection properties, all thanks to the soy content and the fermentation process.
- Super satisfying with deep umami broth layered over chewy noodles, mushy mushroom and crunchy bok choy.
- Versatile and customisable on various occasions and for different purposes. A delicious choice no matter what.
- Simple and easy to make: only 25 minutes!
More comforting recipes for cold rainy days:
- Vegan Kimchi Jjigae
- Sweet Potato, Cauliflower and Lentil Curry
- Miso Mushroom Pasta
More Japanese-inspired recipes:
- Vegan Sukiyaki (Japanese Hotpot)
- Vegan Gyoza (Japanese Dumplings)
- Vegan Onigiri 3 ways (Japanese Rice Balls)
📝How To Make Vegan Miso Ramen
Ingredients
Miso broth:
- White miso paste
- Peanut butter - you can substitute with other nut butter of choice
- Gochujang (Korean chili paste)
- Garlic & ginger
- Soy sauce
- Unsweetened plant milk
- Dried shiitake mushroom
- White part of green onion
- Sesame oil
Ramen toppings:
- Roasted sesame seed
- Instant ramen noodles
- Frozen/fresh corn
- Bok choy
- Tofu - I prefer medium-firm or soft tofu
- Green onions
- Roasted sesame seeds
Instructions
- Cut and prep the ginger, garlic, spring onion, bok choy. Steep the dried shiitake mushroom in boiling water to make the stock. Cut the tofu into cubes.
- Heat the pot and sauté the ginger, garlic and white part of green onion with sesame oil. Then add peanut butter, miso paste, and gochujang. Stir fry this for 1 minute until fragrant, deglazing the pot with some water.
- Add shiitake mushroom and its water stock. Bring to a boil.
- Add the plant milk and simmer for a few minutes.
- While waiting, blanch the bok choy, corn, tofu, and ramen.
- Assemble the miso ramen with the noodles, toppings and the broth. Garnish with spring onions and sesame seeds.
- 🎯Tips for Success
- If you want to preserve the antibiotics in your miso, add it in the end instead by dissolving in some water in a separate bowl.
- You can make the stock with 1 piece of kombu instead of dry shiitake mushrooms.
- Feel free to experiment with a sheet of nori, or different types of toppings, vegetables, and noodles.
Serve
- Take out the mushroom from the broth and thinly slice them for the toppings.
- Assemble ramen, bok choy, corn, and tofu in a bowl, then pour over with a ladle-full of broth.
- Finish with green onion and roasted sesame seeds.
- Best served hot on a rainy day.
FAQs
A: Absolutely! The broth can be prepared ahead of time and stored in the refrigerator for up to 3 days. Just reheat it gently on the stovetop before adding the toppings and noodles.
A: While the broth can be frozen, we recommend freezing it without the noodles and toppings. Cooked noodles tend to become mushy when thawed and reheated. Simply freeze the broth in an airtight container for up to 2 months, and when you're ready to enjoy, prepare fresh noodles and toppings.
A: Absolutely! Fresh shiitake mushrooms will work just fine. You may need to adjust the quantity slightly since dried mushrooms are more concentrated in flavor. Simply slice the fresh mushrooms and add them to the broth as instructed.
🍜Final Thoughts
This Vegan Miso Ramen feels like a hug, a huge comforting one. An authentic bowl of ramen could be intensive and you might have to spend hours in the kitchen. Here I offer you a simpler solution with a bowl of delight with minimum compromising on the taste. Save this recipe next time you or your loved ones crave for a steaming hot bowl of ramen.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Vegan Miso Ramen (Easy One-pot Recipe)
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This Vegan Miso Ramen bowl is delightful, super comforting, and surprisingly umami-rich. It takes only 25 minutes to make, which fits seamlessly into a busy lifestyle yet still satisfies any craving for a hot and hearty bowl of noodles.
Ingredients
Miso broth:
- White miso paste
- Peanut butter - you can substitute with other nut butter of choice
- Gochujang (Korean chili paste)
- Garlic & ginger
- Soy sauce
- Unsweetened plant milk
- Dried shiitake mushroom
- White part of green onion
- Sesame oil
Ramen toppings:
- Instant ramen noodles
- Frozen/fresh corn
- Bok choy
- Tofu - I prefer medium-firm or soft tofu
- Green onions
- Roasted sesame seed
Instructions
- Cut and prep the ginger, garlic, spring onion, bok choy. Steep the dried shiitake mushroom in boiling water to make the stock. Cut the tofu into cubes.
- Heat the pot and sauté the ginger, garlic and white part of green onion with sesame oil. Then add peanut butter, miso paste, and gochujang. Stir fry this for 1 minute until fragrant, deglazing the pot with some water.
- Add shiitake mushroom and its water stock. Bring to a boil.
- Add the plant milk and simmer for a few minutes.
- While waiting, blanch the bok choy, corn, tofu, and ramen.
- Assemble the miso ramen with the noodles, toppings and the broth. Garnish with spring onions and sesame seeds.
- Take out the mushroom from the broth and thinly slice them for the toppings.
- Assemble ramen, bok choy, corn, and tofu in a bowl, then pour over with a ladle-full of broth.
- Finish with green onion and roasted sesame seeds.
Notes
If you want to preserve the antibiotics in your miso, add it in the end instead by dissolving in some water in a separate bowl.
You can make the stock with 1 piece of kombu instead of dry shiitake mushrooms.
Feel free to experiment with a sheet of nori, or different types of toppings, vegetables, and noodles.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Melina Böge
Instead of instant ramen this is now one of my go to recipes after class, cause it’s very easy to make and much tastier.
Veggie Anh
I agree with you, it's easy to make, more filling and healthier than regular ramen too 😀
Heikki
Hello from Finland! Made this with my friend today. She happened to have an abundant amount of funnel chanterelles (Craterellus tubaeformis; “trattkantarell” in Swedish, “suppilovahvero” in Finnish), so we used those instead of the shiitake mushrooms. The result turned out to be utterly delicious!
The funnel chanterelles might not be as “meaty” as shiitake, but their taste is superb and goes extremely well with the miso and gochujang and other flavours of this dish. In this case, they also happened to be free, as they’re quite easy to find in the forests of this part of the world at this time of year.
Veggie Anh
Sounds delicious! I want to try these mushrooms now. Thank you for sharing, Heikki!