If you love ramen noodles but want a healthier vegan version, then you will enjoy this simple miso ramen recipe! Thick ramen noodles are served in a miso broth with tofu, mushrooms, and bok choy! It’s a comforting and flavorful dish full of nutrient-rich ingredients.
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A warm bowl of ramen in a salty broth is a classic comfort food that is enjoyed by many. The challenge is the instant ramen you find for cheap in your grocery store is filled with preservatives, MSG, and salt. Who wants that?
Instead, a warm bowl of homemade miso ramen is just the thing to fill you up with a blend of vitamin-packed vegetables and plant protein in a quick, nutrient-rich miso broth. It’s exactly what you want to come home to after a long day at work during the cold winter months.
💗 Why You’ll Love This Miso Ramen Recipe
- Better Than Store-Bought Packets
- No MSG
- Low in Salt
- Vegan
- Rich in Vitamins and Minerals
- Simple Ingredients
- Quick and Easy to Make
- 30 Minute Recipe
- Filled with Lots of Vegetables
- Big Chunks of Tofu
🥣 Ingredients and Notes
Dried Ramen Noodles: You can buy packs of ramen noodles and dispose of the seasoning packets or use ramen that is sold by itself. There are many different varieties to choose from. Some are thick and curly, and others are thin and straight. Pick the type you prefer.
Miso Paste: Adds an umami flavor.
Vegetable Broth: Used to create the base of the soup.
Soy Sauce: Adds a touch of saltiness.
Fresh Garlic and Ginger: These aromatic seasonings bring a depth of flavor. Use fresh whenever possible.
Extra Firm Tofu: Drain and press the tofu for 20 minutes before dicing it into cubes.
Mushrooms: If possible, use shiitake mushrooms or a mushroom blend. If you cannot find shiitakes, then mini Bellas will do.
Bok Choy: Fresh, chopped bok choy adds greenery and texture to the bowl.
For Serving
Green Onions: Roughly chopped to sprinkle on top of your bowl.
Siracha (optional): For added heat.
Sesame Seeds and Nori Sprinkles: Sprinkle on top.
Variations and Substitutions
More Vegetables: Feel free to add more vegetables. You can add bean sprouts or spinach if you cannot find bok choy.
Gluten-Free: Unfortunately, both miso and ramen contain gluten. If you want to make gluten-free ramen, you must use rice noodles and flavor the broth with something other than miso. You could use sesame paste (tahini) instead.
🔪 Tools and Equipment
Large Pot: Choose a large pot that is big enough to boil four packets of ramen. A Dutch oven will also work.
Tofu Press: This is a great tool to get the best texture for your tofu.
Slotted Spoon or Ladle: Used to combine the ingredients and serve.
👩🏻🍳 How to Make Vegan Miso Ramen
- Heat sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
- Add the drained and pressed tofu cut into cubes with the mushrooms and sauté for another 5-7 minutes or until fragrant.
- Add the miso paste, and toss the tofu and mushrooms to coat.
- Add the vegetable broth and water and bring to a boil.
- Add the ramen noodles. Cook for another 5 minutes until softened.
- Add the bok choy and soy sauce. Stir to combine.
- Add the ramen to four bowls. Top with chopped green onions and sriracha if using. Serve and enjoy!
📝 Expert Tips
- The foundation of great ramen is a rich and flavorful broth. Add aromatics like ginger, garlic, or onions for depth of flavor.
- Low and slow simmering helps develop a rich, umami-packed broth.
- Don’t add the ramen noodles until just before serving. They cook quickly, and adding them too soon will cause them to be soggy.
- Add some fresh herbs when serving, which helps balance the broth’s richness. Add some lime juice for a touch of acidity.
- If you like a bit of heat, experiment with chili oil, Sriracha, hot chilies, or red pepper flakes.
- Serve immediately. The noodles have optimal texture when the broth is piping hot.
❓ FAQS
Miso ramen broth is made primarily from traditional Japanese seasoning miso paste.
Yes, you can add miso paste to instant ramen to enhance its flavor. Adding miso paste is a quick and easy way to transform the taste of instant ramen, giving it a rich and savory umami kick.
Miso is a fermented soybean paste. Making miso involves fermentation that transforms soybeans and other ingredients into a flavorful and versatile paste. The ingredients include soybeans, grains, salt, and koji (a mold that initiates fermentation).
🍽 Serving Suggestions
Create a beautiful miso ramen bowl by topping it with scallions, a sprinkle of sesame seeds, and a dash of sriracha.
🫙 Storage
Allow the miso ramen to cool to room temperature. Transfer to an airtight container and store in the refrigerator for 3-4 days.
Reheat in a saucepan over medium heat until warmed through.
😋 More Asian-Inspired Vegan Recipes!
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⚖️ Serving Size
This recipe miso ramen recipe makes four servings.
Recipe
Miso Ramen Recipe (Vegan)
Equipment
Ingredients
- 3 packets dried ramen noodles
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 block extra-firm tofu pressed, drained, and cubed
- 1 cup shiitake mushrooms
- 1 tablespoon miso paste
- 4 cups low-sodium vegetable broth
- 2-3 cups water
- 1 tablespoon soy sauce
- 1 cup bok choy roughly chopped
For Serving
- sriacha
- sesame seeds
- nori flakes
- green onion chopped
Instructions
- Heat sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
- Add the drained and pressed tofu cut into cubes with the mushrooms and sauté for another 5-7 minutes or until fragrant.
- Add the miso paste. Stir to coat the mushrooms and tofu. Pour in the vegetable broth. Reduce the heat to low and let the soup simmer for 10-15 minutes.
- Add an additional 3 cups of water and bring to a boil. Add the ramen noodles and reduce the heat to a simmer. Cook for another 5 minutes until the ramen has softened.
- Stir in the bok choy and soy sauce.
- Add the ramen to four bowls. Top with chopped green onions, sesame seeds, nori flakes, and sriracha if using. Serve and enjoy!
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