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.
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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.
Ingredients and Substitutions for this Vegan Miso Ramen recipe
The main ingredients of the recipe are very simple and accessible:
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
Instructions
Chop the scallion and separate the white and green parts. Thinly slice the garlic and ginger.
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 the toppings:
Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.
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.
Serve the ramen and toppings in a bowl, top with sesame seeds and the green part of the green onion. Enjoy!
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.
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
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.
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!
Print📖 Recipe
Vegan Miso Ramen (Easy One-pot Recipe)
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Vegan
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
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:
- Rehydrate the dried shiitake mushrooms by soaking them in a bowl of hot water.
- Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.
- In a pot or shallow pan, on medium heat, add sesame oil, followed by the white part of the scallion, minced garlic, and ginger.
- 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.
- Add the rehydrated shiitake mushrooms and the water to the pot. Bring to a soft boil.
- Add the plant milk and mix well, making sure that there are no crumbs left. Bring to a low simmer.
Make the toppings:
- Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.
- 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.
- 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.
- Season the broth to taste.
- 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
Melina Böge says
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 says
I agree with you, it's easy to make, more filling and healthier than regular ramen too 😀
Heikki says
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 says
Sounds delicious! I want to try these mushrooms now. Thank you for sharing, Heikki!