This easy vegan miso ramen boasts an incredibly flavorful homemade broth, perfectly cooked noodles, and simple scallions sprinkled along the top. And that’s it! Done and (slurp!) done.
The Story Behind the Recipe
I didn’t always know that ramen is so much more than from-a-packet noodles and broth … but I know better now. Ramen can be the most gorgeous bowlful of fresh noodles swimming in rich broth, topped with a soft-boiled egg half or two and artfully arranged piles of veggies.
On the other hand, making a fancy ramen at home with a gazillion beautiful toppings destroys my kitchen.
I came to the conclusion that I still craved the simplicity of the easy ramen – just broth and noodles, sir. So I came up with this super simple, easy miso ramen recipe. The end. Except not (keep scrolling!)
(Just to be clear, I’m not claiming an authentic ramen recipe here. Authentic ramen usually involves meat, for one, but more importantly, I’m SO not a ramen expert! I am a home cook who loves delicious food, and I tested and retested this one while doing my very best to keep it suuuuuuper super simple. So that I could enjoy delicious homemade ramen anytime, fast, and without destroying my kitchen.)
Easy Vegan Miso Ramen Ingredients
This miso ramen recipe has just enough ingredients for a super flavorful soup, but it’s still very simple and easy to make. We’ve got:
- Fresh ramen noodles
- Sesame oil & olive oil
- Yellow onion & garlic
- Veggie broth
- Ginger
- Soy sauce (or Tamari, your preference)
- White miso paste
- Mirin
- Chili garlic sauce
- Salt
- Scallions
How to Make Easy Vegan Miso Ramen
For the most flavorful broth in the quickest amount of time, I start with charring the onion on the stovetop. I was inspired by Serious Eats’ vegan ramen recipe which starts with a variety of roasted and charred veggies. I love the slightly smoky, deep flavor a bit of charring adds via my shortcut approach. And then we have garlic (please don’t brown it or you’ll add yucky bitter notes!) and fresh ginger. A standard store-bought veggie broth, and then soy sauce, miso, and chili garlic sauce for umami and a smidge of heat. And also mirin, which adds just a touch of sweetness.
Many vegan ramen recipes call for shiitake mushrooms in some form or another, or kombu/seaweed, but this vegan ramen recipe goes without mushrooms and without seaweed. If you’d like to add those, go for it! I’ve found that I love this broth as-is and wanted to keep it as simple as possible.
Also, feel free to use this vegan miso ramen recipe as a base for all your toppings if you do want to go that route! Personally, I love it with a sprinkle of diagonally-sliced scallions and maybe a sprinkle of toasted sesame seeds. If I want more protein, I might add tofu or a soft-boiled egg (which, of course, is not vegan, but eggs are something I do still eat).
Ideas for Making Your Miso Ramen More Fancy
- Soft cubed tofu
- Roasted chickpeas
- Roasted sweet potatoes
- Roasted or steamed carrots
- Steamed broccoli or roasted broccolini
- Steamed spinach
- Edamame
- Thinly sliced baby boy choy
- Bean sprouts
- Anything else you want! Sky’s the limit!
I hope you like this Easy Miso Ramen as much as we do!
Easy Vegan Miso Ramen
Ingredients
- 1 10-ounce package ramen noodles (I love Nona Lim fresh Tokyo ramen, found in the refrigerated section)
- 1 teaspoon sesame oil*
- 1 teaspoon olive oil
- 1/2 small yellow onion (cut into strips)
- 2 medium cloves garlic (minced)
- 4 cups low-sodium vegetable broth
- 1 thumb-sized hunk of ginger (minced (about 1 tablespoon))
- 2 tablespoons soy sauce or Tamari
- 2 tablespoons white miso paste
- 1 tablespoon mirin
- 1/4 – 1 teaspoon chili garlic sauce (to taste)
- Pinch kosher salt (optional)
- 4 scallions (diagonally sliced)
Instructions
- Fill a large pot halfway with water, set over high heat, and bring to a boil. Cook ramen noodles according to package instructions. Drain, set aside, and rinse with cool water if the instructions call for it.
- While the ramen cooks, make the broth. Set a large, heavy pot over medium heat. Add the olive oil and sesame oil to the pan. When hot, add the onion. Cook, stirring frequently, until charred in places, about 4 minutes.
- Reduce heat to medium low and add the garlic. Cook, stirring constantly, for one minute. Do not let the garlic get brown at all, or it will lend a bitter taste to your broth. If it starts to brown before one minute is up, add the broth right away.
- Add the broth, ginger, and soy sauce. Increase heat to high to bring to a boil, then lower heat and let simmer, uncovered, for 10 minutes.
- Turn off heat. Scoop 1/4 cup of the broth into a small bowl and add the miso. Stir with a fork until a smooth paste forms, then add back to the broth. Stir in the mirin and the chili garlic sauce. Taste and add a pinch of salt if desired.
- Divide noodles between 3 or 4 bowls. Ladle broth over top. Sprinkle with scallions and serve.
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
This was superb. Very easy AND very authentic, with a really sophisticated mix of flavors. We added tofu for protein and mushrooms & asparagus for veggies. We also used dried ramen, about 7 ounces. Thanks for this!
I’m so glad this was a winner for you! Thank you so much for coming back and leaving a review and sharing what you added. Sounds delicious!
Loved this! I added mushrooms and green beans and it was wonderful!
Yum! Thanks so much for sharing your additions and for coming back and giving this one a review. 🙂
I have been trying many different ramen recipes that are simple and quick to make. Finally I found a winner!!! (NB didn’t have chilli paste, and used a non-sodium-free broth)