Authentic Miso Ramen Recipe Vegan Made Easy and Delicious

If you’ve ever craved a warm, comforting bowl of ramen but want to keep it completely plant-based, this authentic vegan miso ramen recipe is here to satisfy your taste buds. Miso ramen is a beloved Japanese dish known for its rich, umami-packed broth and hearty toppings.

Our vegan take uses wholesome ingredients that don’t compromise on flavor, delivering a deeply savory experience that’s perfect for chilly evenings or anytime you want a bowl of soul-soothing goodness.

Whether you’re a seasoned vegan or just exploring plant-based meals, this recipe is easy to follow and incredibly rewarding.

From the fermented miso paste that forms the broth’s backbone to the fresh vegetables and noodles, each bite bursts with layers of flavor. Plus, it’s customizable to suit your preferences, making it a versatile staple in your cooking repertoire.

Ready to dive into a steaming bowl of vegan miso ramen? Let’s get started!

Why You’ll Love This Recipe

This vegan miso ramen recipe hits all the right notes for comfort food lovers. First, the broth is incredibly flavorful thanks to the combination of fermented miso, kombu, and shiitake mushrooms, which provide an authentic Japanese depth without any animal products.

The noodles are chewy and satisfying, perfect for slurping up with the broth.

Additionally, the recipe is versatile — you can easily swap in your favorite vegetables or add extra protein like tofu or tempeh. It’s also surprisingly quick to prepare, making it perfect for weeknights or meal prep.

Lastly, it’s packed with nutrients and free from common allergens like dairy and eggs, so it’s a healthy option for many diets.

Ingredients

• 6 cups vegetable broth (low sodium preferred)
• 1 piece (about 4 inches) kombu (dried kelp)
• 4-5 dried shiitake mushrooms
• 3 tbsp white or yellow miso paste
• 1 tbsp soy sauce or tamari (for gluten-free)
• 2 cloves garlic, minced
• 1 inch fresh ginger, minced
• 2 tsp toasted sesame oil
• 200g (7 oz) fresh or dried ramen noodles (vegan)
• 1 cup baby spinach or bok choy
• 1/2 cup sliced green onions (scallions)
• 1/2 cup shredded carrot
• 1/2 cup corn kernels (fresh or frozen)
• 1 block (14 oz) firm tofu, pressed and cubed
• Optional toppings: nori sheets, sesame seeds, chili oil, bamboo shoots

Equipment

• Large pot or Dutch oven
• Medium bowl
• Strainer or slotted spoon
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Soup bowls for serving
• Optional: tofu press or heavy object for pressing tofu

Instructions

1. Prepare the broth base: In a large pot, combine the vegetable broth, kombu, and dried shiitake mushrooms. Bring to a simmer over medium heat and cook for 20 minutes, allowing the kombu and mushrooms to infuse the broth with umami.
2. Remove kombu and mushrooms: After 20 minutes, remove and discard the kombu. Take out the shiitake mushrooms, slice them thinly, and set aside for topping later.
3. Sauté aromatics: In a small pan, heat the toasted sesame oil over medium heat. Add the minced garlic and ginger, cooking until fragrant (about 1-2 minutes). Add this mixture to the broth pot.
4. Add miso and soy sauce: In a bowl, mix the miso paste with a small ladle of hot broth until smooth, then stir back into the pot. Add soy sauce or tamari and stir well. Keep the broth warm but do not boil to preserve the probiotics in miso.
5. Cook noodles: In a separate pot, cook ramen noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
6. Prepare tofu: Press the tofu to remove excess moisture, then cube it. Optional: pan-fry the tofu cubes in a little sesame oil until golden and crispy on all sides for added texture.
7. Assemble the ramen bowls: Divide the cooked noodles between bowls. Ladle the hot miso broth over the noodles.
8. Add toppings: Arrange tofu cubes, sliced shiitake mushrooms, baby spinach or bok choy, shredded carrots, corn kernels, and green onions on top of the noodles.
9. Garnish and serve: Sprinkle with sesame seeds, add nori sheets, and drizzle with chili oil if desired. Serve immediately and enjoy your authentic vegan miso ramen!

Tips & Variations

Tip: To deepen the umami flavor, you can add a tablespoon of dried seaweed flakes or a splash of mushroom soy sauce instead of regular soy sauce.

Variation: Swap tofu for tempeh or add cooked edamame beans for extra protein. Feel free to toss in seasonal vegetables like baby corn, snap peas, or mushrooms.

Make it spicy: Incorporate a teaspoon of chili paste or sriracha into the broth for a spicy kick that warms you up from the inside out.

Nutrition Facts

Serving Suggestions

This vegan miso ramen shines as a standalone meal, but you can elevate your dining experience with some complementary dishes. Consider serving it alongside a light cucumber salad or vegan gyoza for a well-rounded Japanese-inspired feast.

For dessert, try a comforting Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe to finish your meal on a sweet note.

If you’re in the mood for a beverage, a refreshing Green Goodness Juice Recipe pairs beautifully with the savory depth of miso ramen and complements the veggies perfectly.

Conclusion

This authentic vegan miso ramen recipe proves that you don’t need meat or dairy to enjoy a deeply flavorful and satisfying bowl of ramen. The secret lies in the perfectly balanced broth, infused with kombu and shiitake mushrooms, and enriched by the fermented miso paste.

Paired with fresh noodles, crisp vegetables, and tender tofu, every mouthful is a delicious celebration of plant-based Japanese cuisine.

Whether you’re cooking for yourself or a group, this recipe is sure to impress with its authentic taste and comforting warmth. Don’t hesitate to experiment with your favorite toppings and spice levels.

For more delicious vegan recipes that make wholesome eating exciting, check out our Kodiak Banana Muffins Recipe or our tasty Lazy Cookie Cake Recipe.

Enjoy your cooking journey and savor every slurp of this wonderful vegan miso ramen!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Authentic Miso Ramen Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and savory vegan miso ramen with a flavorful broth and tender noodles. Perfectly balanced with vegetables and umami-packed miso paste.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“200g ramen noodles (vegan)”, “4 cups vegetable broth”, “3 tbsp white miso paste”, “1 tbsp soy sauce”, “1 tbsp sesame oil”, “2 cloves garlic, minced”, “1 inch ginger, grated”, “100g shiitake mushrooms, sliced”, “1 cup baby spinach”, “1/2 cup corn kernels”, “2 green onions, sliced”, “1 tbsp toasted sesame seeds”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Cook ramen noodles according to package instructions and drain.”}, {“@type”: “HowToStep”, “text”: “Heat sesame oil in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger; saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add shiitake mushrooms and cook until soft.”}, {“@type”: “HowToStep”, “text”: “Pour in vegetable broth and bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Whisk in miso paste and soy sauce until dissolved.”}, {“@type”: “HowToStep”, “text”: “Add corn and spinach; cook until spinach wilts.”}, {“@type”: “HowToStep”, “text”: “Divide noodles into bowls and ladle broth over.”}, {“@type”: “HowToStep”, “text”: “Top with green onions and toasted sesame seeds.”}, {“@type”: “HowToStep”, “text”: “Serve hot and enjoy.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “12 g”, “fatContent”: “8 g”, “carbohydrateContent”: “55 g”}}