Super Simple Vegan Miso Ramen - A back-to-basics ramen that cooks up fast and flavorful - without destroying your kitchen!

Here’s where I admit that for most of my life, “ramen” has pretty much always been synonymous with “Top Ramen.” Up until a few years ago, I always thought ramen was just a simple soup with noodles and broth, a budget-friendly meal option for just-out-of-college folk but also secretly a favorite comfort-food lunch for many more than that.

Then, fancy ramen came into fashion. And that’s when I learned ramen is so much more than from-a-packet noodles and broth. It is a gorgeous bowlful of fresh noodles, rich broth, a soft-boiled egg half or two, and artfully arranged piles of veggies. But I still had a mental disconnect. In my mind, I continued to think of ramen as a super quick and easy meal. Theeeeen I’d try a fancy ramen recipe with a gazillion beautiful toppings and the kitchen would be destroyed and dinner wouldn’t be on the table until a good 90 minutes after I’d started. Total ramen disconnect.

I finally came to the conclusion that I still craved the simplicity of the ramen I used to know and love – just broth and noodles, sir. Yet I liked the idea of a homemade ramen.

And so here we are – Super Simple Vegan Miso Ramen! A vegetarian, vegan ramen with a really flavorful broth, perfectly cooked noodles, and simple scallions sprinkled along the top. Done and (slurp!) done.

Super Simple Vegan Miso Ramen - A back-to-basics ramen that cooks up fast and flavorful - without destroying your kitchen!

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.

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.

Super Simple Vegan Miso Ramen - A back-to-basics ramen that cooks up fast and flavorful - without destroying your kitchen!

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).

More ramen topping ideas:

  • 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 Super Simple Vegan Miso Ramen as much as we do!

Prep: 5 mins
Cook: 15 mins
Total: 20 mins

Super Simple Vegan Miso Ramen

5 from 3 votes
A back-to-basics ramen that cooks up fast and flavorful - without destroying your kitchen!


  • 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)


  • 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.


* Use sesame oil only, NOT toasted sesame oil.
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