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Home » Meal

3 September 2023 Japanese

Vegan Miso Ramen (Easy One-pot Recipe)

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This Vegan Miso Ramen is an easy, quick-to-make recipe that can be made in one pot, in 25 minutes. It's full of flavors from the mushroom and miso broth and is super comforting!

Originally posted on April 15th, 2023. Modified on September 3rd, 2023.

Vegan Miso Ramen
Jump to:
  • Vegan Miso Ramen
  • Why You'll Love This Recipe
  • Ingredients and Substitutions for this Vegan Miso Ramen recipe
  • Instructions
  • Substitutions
  • Variations
  • FAQs
  • Storage Tips
  • 📖 Recipe
  • If you enjoyed this recipe, also check out some of my other recipes:
  • 💬 Reviews

Vegan Miso Ramen

When it comes to seeking a hug in a bowl, ramen has always been my ultimate go-to recipe for comfort. However, preparing an authentic bowl of ramen often could be intensive and time-consuming. That's why I set out to create a Vegan Miso Ramen recipe that not only satisfies my cravings but also fits seamlessly into a busy lifestyle without compromising on taste.

This delightful bowl is a testament to the fact that you don't need to compromise flavor or spend hours in the kitchen to enjoy a hot steaming bowl of ramen. Packed with wholesome ingredients and utilizing the umami-rich power of miso, this vegan miso ramen offers a delightful blend of comfort and nutrition.

This recipe is inspired by my Vegan Tantanmen recipe on the blog!

Why You'll Love This Recipe

Nutritional Value:

  • One of the key components of this recipe is miso, a traditional Japanese seasoning made from fermented soybeans. This ingredient also brings along a host of nutritional benefits. Rich in essential amino acids, vitamins, and minerals, miso adds a nourishing touch to this already satisfying dish.
  • In addition to the miso, this vegan ramen boasts a vibrant assortment of vegetables, providing a colorful medley of flavors and textures. From crisp bok choy and earthy mushrooms to vibrant carrots and scallions, each ingredient contributes to a harmonious balance that is as visually appealing as it is delicious.

Full of Flavors

  • The broth of this dish is delicious and full of umami from the combination of shiitake mushroom, miso paste, garlic, ginger and green onions. For the added flavors, I used soy sauce for an even more savory, umami taste.

Versatility

  • What makes this vegan miso ramen truly special is its versatility. Whether you're a student seeking a quick and nourishing meal between classes, a working professional looking for a satisfying lunch option, or a family in need of a weeknight dinner that pleases everyone's palate, this recipe is for you. Its straightforward preparation and well-balanced flavors make it a delicious choice for various occasions.
Vegan Miso Ramen

Ingredients and Substitutions for this Vegan Miso Ramen recipe

The main ingredients of the recipe are very simple and accessible:

Vegan Miso Ramen ingredients

Miso broth:

  • Sesame oil: for added flavors
  • White part of green onions
  • Ginger & garlic: add aromatics to the dish
  • Dried shiitake mushroom: adds a deep, savory flavor
  • Water
  • Gochujang
  • Soy sauce
  • Plant milk
  • Sesame paste
  • Miso paste: deep, savory flavor. I use white miso paste but you can also use red miso paste.

Ramen toppings:

  • Instant ramen noodles: as this recipe is versatile, you can use any type of ramen noodles.
  • Bokchoy: you can also substitute with other green veggies like broccoli, spinach, cabbage, etc.
  • Frozen/fresh corn: I cook the corns in the broth and this adds a nice sweetness and a fancy look to the dish
  • The mushroom used in the broth: I took out the mushrooms from the broth and thinly sliced them
  • Green onions
  • Sesame seeds
Vegan Miso Ramen 2
Vegan Miso Ramen

Instructions

Chop the scallion and separate the white and green parts. Thinly slice the garlic and ginger.

Cut garlic
Cut ginger
Cut scallions

Rinse the dry shiitake mushrooms under water.

Add water and the dried shiitake mushroom to the pot or pan. 

Add the plant milk and mix well, making sure that there are no crumbs left. Bring to a low simmer.

Make broth
Add in water and soy milk

Make the toppings:

Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.

Chop bokchoy
Chop tofu

Add the bok choy, frozen corn, and instant ramen noodles and cook for 5 minutes. Add in the tofu cubes and cook for another 2 minutes. Turn off the heat.

At the end, add the miso paste to the pot through a sieve or strainer, mix well to combine. This is to make sure not to burn off the antibiotics of the miso from the heat.

Sieve miso paste

Serve the ramen and toppings in a bowl, top with sesame seeds and the green part of the green onion. Enjoy!

Pour the broth over the toppings
Garnish with sesame seeds and chopped scallions

To serve, you can add add some chili oil for even more heat!

Substitutions

  • For a gluten-free option, use tamari or coconut aminos instead of soy sauce and replace wheat noodles with rice noodles.
  • If you can't find gochujang, you can substitute it with sriracha or red pepper flakes for a spicy kick.
  • Swap the oat milk with coconut milk or almond milk for a different flavor profile.
  • Instead of red miso paste, you can use white miso or a combination of both for a deeper and more complex taste.
Serve the Vegan Miso Ramen

Variations

  • Customize your ramen by adding your favorite vegetables such as sliced mushrooms, spinach, or bean sprouts.
  • For alternative plant protein options: substitute the tofu with seitan, tempeh, edamame or vegan chicken strips.
  • Enhance the broth's depth of flavor by adding a sheet of nori or a splash of vegan Worcestershire sauce.
  • Experiment with different types of noodles like udon or soba for a unique twist.

FAQs

Q: Can I make the ramen broth in advance?

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.

Q: Can I freeze the vegan Miso Ramen?

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.

Q: I don't have dried shiitake mushrooms. Can I use fresh ones instead?

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.

Storage Tips

To store any leftovers, transfer the ramen broth to an airtight container and refrigerate for up to 3 days. When ready to enjoy, gently reheat the broth on the stovetop and prepare fresh noodles and toppings. Remember to store the noodles and toppings separately in the refrigerator to maintain their freshness and texture.

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!

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📖 Recipe

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Serve the Vegan Miso Ramen

Vegan Miso Ramen (Easy One-pot Recipe)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Veggie Anh
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
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Description

This Vegan Miso Ramen is a quick and easy one-pot recipe that can be made in 25 minutes. The broth is made out of a creamy, satisfying and flavorful base that is blooming with umami goodness! With its aromatic blend of miso, sesame, and ginger, topped with an array of colorful vegetables and tofu, this vegan twist on a classic favorite is sure to satisfy your cravings.


Ingredients

Units Scale

Ramen broth

  • 1 tbsp sesame oil
  • 3 stalks scallions (use the white part for aromatics and green part for toppings)
  • 1 thumb-sized ginger
  • 3 cloves garlic
  • 1 liter water
  • 250 ml plant milk
  • 4 -6 dried shiitake mushroom
  • 1 tbsp gochujang
  • 1 tbsp sesame paste (or tahini)
  • 2 tbsp soy sauce
  • 1 ½ tbsp white miso paste

Ramen Toppings

  • 1-2 servings of instant ramen noodles
  • 4 baby bok choy
  • 100 g corn
  • 200g soft tofu

Garnish

  • Scallions (green part)
  • Sesame seeds

Instructions

Prepare the Ramen broth:

  1. Rehydrate the dried shiitake mushrooms by soaking them in a bowl of hot water.
  2. Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.
  3. In a pot or shallow pan, on medium heat, add sesame oil, followed by the white part of the scallion, minced garlic, and ginger.
  4. Stir fry the aromatics until fragrant. Reduce heat, then add in the sesame paste, sesame oil, gochujang, and soy sauce. Mix until it forms a paste.
  5. Add the rehydrated shiitake mushrooms and the water to the pot. Bring to a soft boil.
  6. Add the plant milk and mix well, making sure that there are no crumbs left. Bring to a low simmer.

Make the toppings:

  1. Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.
  2. Add the bok choy, frozen corn and instant ramen noodles and cook for 5 minutes. Add in the tofu cubes and cook for another 2 minutes. Turn off the heat.
  3. Add the miso paste to the pot through a sieve or strainer, mix well to combine. This is to make sure not to burn off the antibiotics of the miso from the heat.
  4. Season the broth to taste.
  5. Serve the ramen and toppings in a bowl, top with sesame seeds and the green part of the scallion. Enjoy!

Notes

Other toppings you can serve this with: spinach, tofu, edamame, nori seaweed and more!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Japanese

Did you make this recipe?

Share a photo and tag me @veggieanh — I can't wait to see your creations!

If you enjoyed this recipe, also check out some of my other recipes:

  • Vegan Tantanmen
    Vegan Tantanmen (Sesame Ramen with Tofu)
  • Vegan Curry Ramen with Fried Tofu
    Vegan Curry Ramen with Panko Fried Tofu
  • Vegan Okonomiyaki
    Vegan Okonomiyaki - Japanese Cabbage Pancakes
  • Vegan Salmon Tofu Rice Bowl
    Vegan Tofu Salmon Rice Bowl

More Meal

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  • lunch box idea: black pepper mushroom serve with rice and leafy greens
    Black Pepper Mushroom (Lunch box idea)
  • Fully assembled cold ramen on a plate.
    Vegan Japanese Cold Ramen

Reader Interactions

Comments

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  1. Melina Böge says

    June 13, 2022 at 10:05 pm

    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.






    Reply
    • Veggie Anh says

      June 14, 2022 at 9:46 am

      I agree with you, it's easy to make, more filling and healthier than regular ramen too 😀

      Reply
  2. Heikki says

    October 28, 2024 at 6:33 pm

    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.






    Reply
    • Veggie Anh says

      October 29, 2024 at 4:20 am

      Sounds delicious! I want to try these mushrooms now. Thank you for sharing, Heikki!

      Reply

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Hi, I'm Anh! I am the blogger, and content creator, and recipe developer behind Veggie Anh. My goal is to inspire you to eat more veggies by sharing my recipes, videos, stories, and more!

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