Vegan Recipes

Vegan Miso Ramen Recipe

Vegan Miso Ramen Recipe is a flavorful and comforting Japanese noodle soup that’s entirely plant-based. This hearty dish features umami-rich miso paste, a savory broth, and a variety of vegetables and toppings. Whether you’re a vegan or just looking for a delicious and wholesome soup, this recipe will satisfy your cravings. Let’s dive into the recipe:

Recipe: Vegan Miso Ramen


For the Broth:
  • 6 cups vegetable broth
  • 2 tablespoons miso paste (white or red, depending on your preference)
  • 2 cloves garlic, minced
  • 1 thumb-sized piece of ginger, grated
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 teaspoon chili paste (adjust to your preferred spice level)
For the Ramen:
  • 8 oz (about 2 cups) of your choice of ramen noodles (ensure they’re vegan-friendly)
  • 1 cup sliced shiitake mushrooms
  • 1 cup sliced bok choy or spinach
  • 1 cup sliced green onions
  • 1 cup sliced carrots
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup sliced tofu or tempeh (optional)
  • Nori seaweed sheets for garnish (optional)
  • Sesame seeds for garnish (optional)


1. Prepare the Broth:
  • In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger. Sauté for about 1-2 minutes until fragrant.
  • Add the vegetable broth to the pot and bring it to a simmer.
  • In a small bowl, whisk together the miso paste and a few tablespoons of hot broth to create a smooth miso mixture. This helps prevent clumps when adding it to the soup.
  • Stir the miso mixture into the simmering broth. Be careful not to boil the miso, as it can become bitter.
  • Add soy sauce (or tamari) and chili paste. Adjust the spice level to your liking.
2. Cook the Ramen Noodles:
  • While the broth is simmering, cook the ramen noodles separately according to the package instructions. Drain and set aside.
3. Prepare the Toppings:
  • In a separate pan, sauté the shiitake mushrooms, carrots, and tofu or tempeh (if using) until they are tender and slightly browned.
  • Blanch the bok choy or spinach in boiling water for about 1-2 minutes until wilted. Drain and set aside.
4. Assemble the Ramen:
  • Divide the cooked ramen noodles among serving bowls.
  • Ladle the miso broth over the noodles.
  • Arrange the sautéed vegetables, blanched bok choy or spinach, green onions, and corn on top of the noodles.
5. Garnish:
  • Garnish with nori seaweed sheets and sesame seeds if desired.
Nutrition Facts

(4 Servings):

  • Calories: 350
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Sodium: 1,250mg
  • Total Carbohydrates: 62g
  • Dietary Fiber: 6g
  • Sugars: 8g
  • Protein: 12g

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