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This easy Vegan Miso Ramen recipe will blow your mind! With this miso ramen, you’ll enjoy comforting warm ramen noodles with gut-healing miso, healthy fats in the form of tahini, tons of veggies, and lots of plant protein from tofu.
Easy Vegan Miso Ramen
The ramen broth is so flavorful with white miso paste, tahini, and tamari. The noodles are cooked to perfection and easily soak up the flavors of the ramen bowl. Then you get to top your noodle bowl with crispy tofu, fresh shiitake mushrooms, green onions, sesame seeds, and a spicy addition of chili garlic sauce.
I have unconditional love for ramen noodle bowls. They can be topped with ANYTHING, and I’d enjoy it immensely. But homemade ramen was always something I avoided because I thought it’d be too difficult to make taste like the real deal.
While I am not in any way an expert on Japanese cooking, I think this vegan miso ramen recipe contends with some of the top ramen joints out there! No matter where your home cook abilities land, I assure you anyone can make this recipe.
The best ramen, in my opinion, is full of veggies, tofu, and has the most flavorful broth. This ramen bowl has it all!
Why You Need To Try This Vegan Miso Ramen
- Super nutritious with gut-healing miso, plant-protein, healthy fats, and tons of veggies!
- Toddler and kid-friendly (just maybe leave out the spice)
- So comforting
- Simple ingredients you can find at your local store + lots of substitute options if you don’t have something
- Oil-free option (plus you can leave out the tahini if going low-fat)
- Very filling!
What You’ll Need To Make Vegan Miso Ramen
To make this recipe, all you need are a few kitchen tools and some key ingredients. Remember, if you don’t have a specific ingredient, there are a lot of substitute options!
Kitchen Tools & Appliances:
- 2 – Medium pots
- 3 or 4 – Ramen noodle bowls
Ramen Noodles – For a miso broth, wavy noodles work better than straight. The best place to buy your ramen noodles is at Asian grocery stores. You can get fresh noodles or high-quality dried noodles. I don’t suggest using top ramen if you want the best bowl of ramen. These are the ones I used and they were great!
Miso Paste – This gut-healing ingredient is a MUST for miso ramen. Red miso paste will also work but I prefer white miso paste. There are also a LOT of options at local asian/japanese grocery stores (check the refridgerated aisle).
Tofu – Tofu is one of my favorite toppings for ramen bowls. Make sure to get firm or extra-firm tofu so it holds its shape. If you don’t have a tofu press, simply place a paper towel over the tofu and a couple of plates or something else evenly heavy and let it sit for 5 minutes.
Tahini or Peanut Butter – For a really creamy broth (YUM), you don’t want to skip this ingredient. Tahini gives it a more authentic taste while peanut butter can work in its place.
Tamari – Tamari is usually preferred (and gluten-free) but you can also use soy sauce or coconut aminos (also GF). Tamari gives the broth a saltier taste without adding salt.
Shiitake Mushrooms – A lot of people use dried shiitake mushrooms instead of fresh mushrooms (you’d cook it the same per this recipe), which you can also do if you prefer. If you can’t find shiitake mushrooms, try cremini mushrooms.
Chili Garlic Sauce – To me, this is a must-have. Like I’ve mentioned, I love spicy foods and especially love spicy ramen. I’ll be saving a spicy ramen recipe for another day so you can either leave this chili sauce out or add it for a nice spicy kick!
How To Make Vegan Ramen
First, simply fill a medium pot with water and bring to a boil (you’ll use this pot for the ramen).
While waiting for the water to boil, place another pot on the burner over medium heat. Add olive oil or sesame oil to the pan (if oil-free, can use 1 tbsp water as the veggies start to stick to the pan). Saute the onion, ginger, and garlic for a minute.
Add the tofu to the pan and cook for 5-6 minutes, flip, and cook another 4 minutes.
Now add the vegetable broth, soy milk, tahini, and tamari to this same pot and stir.
Add the sliced mushrooms. Cook for 3-4 minutes.
While the vegetables are cooking in the broth, cook your ramen noodles in the pot of boiling water. Refer to the directions on your package of ramen (be sure to place it in cold water immediately after cooking). Once cooked, divide the noodles into 3-4 large bowls.
Bring the broth pot to a temperature just below boiling and remove from heat before stirring in the miso.
Ladle the broth over the noodles then top with the cooked vegetables, tofu, chili garlic sauce, and garnish with green onion and sesame seeds. Enjoy your miso ramen!
How To Make This Ramen Spicy
In order to make spicy miso ramen, you can add even more chili garlic sauce, red pepper flakes, or some sriracha. I think the spicier the better but I did want to save a spicy vegan ramen recipe for another day.
Making the ramen recipe with less spice ensures the whole family will enjoy it, kids and all! But the best part about ramen is you can add different things to YOUR bowl that your kids would never go for. So go ahead, enjoy a kick of spice!
Vegetarian Ramen Recipe Option
If you want to add an egg, it is relatively simple. To prepare the perfect ramen egg, boil the egg for 6.5 minutes and then put it into ice water. Leave it to sit for about 5 minutes before peeling off the shell. This cooking method cooks the egg the ramen way, not overcooked, has good texture, and still has a dark orange hue to it.
If adding an egg, I would swap it for the tofu. You can keep both in, but they do have a very similar texture.
What To Top Miso Ramen With
You can add any veggies you enjoy like carrots, corn, bok choy, edamame, nori sheets, sweet potatoes, shredded kale, and more. You can also squeeze some lime on top for a tangy flavor or give it some spice with sriracha and red pepper flakes.
Go ahead and experiment with different toppings! You can’t go wrong.
Easy Vegan Miso Ramen With Tofu And Shiitake Mushrooms
- 2 Medium pots
- 3-4 Ramen noodle bowls
- 1 Tbsp olive oil or sesame oil oil-free option in instructions below
- 1/2 small yellow onion cut into strips
- 2 cloves garlic minced
- 2 tsp ginger
- 1 block firm or extra-firm tofu cut into small squares
- 3 cups vegetable stock
- 1 cup soy milk or coconut milk
- 2 Tbsp tahini or peanut butter
- 2 Tbsp tamari soy sauce, or coconut aminos
- 6 shiitake or cremini mushrooms sliced
- 10 oz ramen noodles
- 2 Tbsp white miso paste
- 1/2 tsp chili garlic sauce to taste
- 1 scallion sliced
- Sesame seeds optional
- Fill a medium pot with water and bring to a boil.
- While waiting for the water to boil, place another pot on the burner over medium heat. Add olive oil or sesame oil to the pan (if oil-free, can use 1 tbsp water as the veggies start to stick to the pan). Saute the onion, ginger, and garlic for a minute.
- Add the tofu to the pan and cook for 5-6 minutes, flip, and cook another 4 minutes.
- Now add the vegetable broth, soy milk, tahini, and tamari to this same pot and stir.
- Add the sliced mushrooms. Cook for 3-4 minutes.
- While the vegetables are cooking in the broth, cook your ramen noodles in the pot of boiling water. Refer to the directions on your package of ramen (be sure to place it in cold water immediately after cooking). Once cooked, divide the noodles into 3-4 large bowls.
- Bring the broth pot to a temperature just below boiling and remove from heat before stirring in the miso.
- Ladle the broth over the noodles then top with the cooked vegetables, tofu, chili garlic sauce, and garnish with green onion and sesame seeds. Enjoy your miso ramen!
How To Save Leftover Vegan Miso Ramen
Ramen is always best when freshly made but if you do need to save leftovers, here’s how: In order to save ramen leftovers, you need to keep the noodles, broth, and veggies separate as much as you can. They can stay in air-tight containers in the fridge for 3-5 days OR in the freezer for up to 1 month. Then warm the broth over the stove and combine the ingredients when ready to eat!
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