This Vegan Miso Ramen is a quick and easy one-pot recipe that can be made in 45 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.
- 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 1/2 tbsp white miso paste
- 1-2 servings of instant ramen noodles
- 4 baby bok choy
- 100 g corn
- 200g soft tofu
- Scallions (green part)
- Sesame seeds
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!
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
Keywords: 20-minute meal, college recipes, easy to make, gluten free, miso, noodles bowl, ramen, weeknight friendly, vegan ramen, vegan miso ramen