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If you’ve been craving a cozy, restaurant-style ramen you can make at home, this vegan miso ramen is it. The broth is rich, creamy, and loaded with umami thanks to white miso, tahini, soy sauce, and shiitake mushrooms. It’s balanced with a little heat from sambal oelek and finished off with marinated, charred tofu that adds even more depth and texture.
This noodle soup is warm, filling, and packed with flavor — perfect for chilly spring or winter nights or whenever you need a comforting meal in your weekly rotation.
Emily’s Recipe Notes:
- Flavor: Savory, rich, umami-packed with a subtle kick of heat.
- Texture: Creamy broth with chewy noodles and crispy, charred tofu.
- Difficulty: Beginner friendly.
- Time: Around 30 minutes (a bit longer if making the marinated tofu).
Why We Love This Vegan Ramen: I think we all love a good cup-o-noodles. This recipe takes that idea and transforms it into a restaurant-worthy bowl without being overly complicated. The broth is rich and flavorful with white miso, tahini, and shiitake mushrooms, and while it’s inspired by traditional miso ramen, this version is totally vegan, vegetarian and easy to make at home.
Whether you load it up with charred tofu or keep it simple, it’s one of those cozy meals you’ll want to make again and again.
The Ingredients
Ingredient Highlights & Substitutions
The broth of this easy vegan ramen is layered with white miso, tahini, shiitake mushrooms, sesame oil, and soy sauce. The ingredient list might look a little long at first glance, but every piece adds depth and complexity. I promise — once everything’s in the pot, it comes together easily and quickly!
Vegetable Broth
The foundation of the ramen broth. I love using Better Than Bouillon Vegetable Base — it’s convenient and adds tons of flavor. You could technically use water with an extra splash or two of soy sauce in a pinch, but for the best, most flavorful broth, I definitely recommend using stock.
Green Onion, Fresh Ginger & Garlic
Used both in the broth and as a garnish, green onion brings a mild sharpness and freshness. If you don’t have green onions, chives or thinly sliced shallots could work in a pinch.
Ginger and garlic are aromatics that are essential for warmth and savory flavor. Fresh is best here, but in a rush, pre-minced garlic and ginger paste will do.
Sesame Oil & Soy Sauce
Toasted sesame oil adds nuttiness and helps round out the broth. Soy sauce adds salt and umami and helps deepen the broth flavor. Tamari or coconut aminos are good gluten-free alternatives.
Tahini
Tahini helps create a creamy ramen broth. And it gives a subtle richness that balances the saltiness of the miso. If you don’t have tahini, a spoonful of unsweetened peanut butter, almond butter or cashew butter can work in a pinch.
Sambal Oelek or Chili Oil
A little heat helps cut through the richness and really elevates the ramen. Sambal oelek has a nice balance of chili and vinegar, but chili crisp or a splash of sriracha can also work here. You can adjust this to taste so if you love spicy miso ramen, add a bit more!
White Miso Paste
The key ingredient for salty, savory, slightly sweet umami flavor. I recommend white miso for its mild, smooth taste. Red miso will make the broth stronger and saltier, so if that’s all you have, use a little less. If you’re a big fan of miso, you should also check out my 15 minute miso noodles!
Shiitake Mushrooms
These give the broth a deep, earthy note. You can use fresh or dried shiitake mushrooms; just make sure to rehydrate dried ones. If needed, cremini mushrooms are a good backup.
Vegan Ramen Noodles
My favorite vegan ramen noodles are by the brand Lotus Foods. This brand makes brown rice–based gluten-free noodles that cook up perfectly for ramen. You can order them online, but I’ve also found them in stores like Target, Costco, and Whole Foods before.
If you’re in a pinch and can’t find this brand, you could also buy the premade vegan instant ramen noodles from the grocery store and just use the noodles in them (not the seasoning or sauce packets!). I’ve found this completely vegan one by the brand Nongshim Soon at my local grocery store.
Best Vegan Ramen Toppings
Traditional ramen recipes often include toppings like soft boiled egg or meat, but there are so many delicious plant-based ways to finish off a bowl of vegan ramen. Here are some of my favorite vegan ramen toppings that I use in this recipe:
- Baby bok choy
- Shiitake or king oyster mushrooms
- Green onions
- Shredded carrots
- Marinated, pan-fried tofu
- Sweet corn
- Sesame seeds (optional, but I highly recommend!)
If you want to switch it up, here are a few more vegan ramen toppings that would also be amazing:
- Nori sheets or crispy seaweed
- Bean sprouts
- Chili garlic sauce
- Pickled ginger
- A drizzle of toasted sesame oil
Step By Step Guide
Marinate the tofu (if using) and set aside.
Sauté garlic, green onion, ginger, and mushrooms in a large pot.
Add tahini, miso, soy sauce, sambal oelek, and other seasonings. Mix to coat the mushrooms.
Pour in veggie broth, stir well, and let simmer for 15-20 minutes.
Add bok choy, carrots, and corn. Then, simmer briefly.
Add ramen noodles and cook until tender, then serve with toppings.
Serving & Storage
This creamy miso ramen is best served hot with your favorite toppings of choice. I love adding a generous sprinkle of sesame seeds, extra green onions, fresh cilantro, and a drizzle of chili garlic sauce for extra heat and flavor.
The charred tofu adds great texture, but feel free to customize this vegan ramen recipe with whatever you have on hand. Pan-fried tempeh would also be delicious here!
- Meal Prep & Storage: If you’re meal prepping, store the broth separately in the fridge for up to 5 days. Keep the noodles and toppings in separate containers and assemble when ready to eat, so the noodles don’t become soggy in the miso broth.
Just reheat the broth, cook or rewarm the noodles, and top with tofu, sesame seeds, and any toppings of choice!
More Recipes You May Enjoy
One-Pot Creamy Vegan Miso Ramen
Rate this RecipeIngredients
Vegan Miso Ramen Broth
- 1-2 tsp vegetable oil, for cooking
- 1 tbsp green onion, minced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 5 oz sliced shiitake mushrooms
- ¼ tsp black pepper
- 1 tbsp tahini, sesame seed paste
- 1 tsp sambal oelek or chili oil, adjust to taste
- 3 tbsp white miso paste
- 1 tbsp toasted sesame oil
- ½ tbsp soy sauce
- 1 tbsp mirin, or rice vinegar
- 6 cups vegetable broth, low-sodium
Ramen Noodles & Toppings
- 1 bundle baby bok choy
- 2-3 carrots, peeled and sliced thin
- ½ cup frozen sweet corn
- 2 blocks dried ramen noodles
- 1 recipe Chinese 5 Spice Tofu
- 5 green onions, sliced thin
- 1 tbsp white sesame seeds, garnish
- ½ cup fresh cilantro, garnish
Instructions
- If you’re making the 5-spice tofu, prep and marinate it now following this recipe. While the tofu marinates, continue with the broth.
- In a large wok or stockpot, heat 1 teaspoon of vegetable oil over medium heat. Add the garlic, green onion, and ginger. Sauté for about 3 minutes, stirring frequently to avoid burning the garlic.1-2 tsp vegetable oil, 1 tbsp green onion, 3 cloves garlic, 1 tbsp fresh ginger
- Add the shiitake mushrooms and cook for another 2-3 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.5 oz sliced shiitake mushrooms
- Reduce the heat to low and stir in the tahini, black pepper, sambal oelek (or chili oil), white miso, sesame oil, soy sauce, mirin, and vegetable broth. Stir well until the miso and tahini are fully dissolved into the broth. Increase the heat to medium to medium-low and bring the broth to a gentle simmer. Cook for 15-20 minutes to let the flavors develop. While the broth simmers, I recommend pan-frying the tofu so it’s ready to serve on top.¼ tsp black pepper, 1 tbsp tahini, 1 tsp sambal oelek or chili oil, 3 tbsp white miso paste, 1 tbsp toasted sesame oil, ½ tbsp soy sauce, 1 tbsp mirin, 6 cups vegetable broth
- Add the bok choy, carrots, and corn to the pot and simmer for 1 minute, just until they begin to soften.1 bundle baby bok choy, 2-3 carrots, ½ cup frozen sweet corn
- Add the ramen noodles directly to the pot and cook for 3-5 minutes, or according to the package instructions, until the noodles are tender.2 blocks dried ramen noodles
- Serve the ramen hot, topped with the charred tofu, extra green onions, fresh cilantro, and sesame seeds. Add chili oil, salt and pepper to taste.1 recipe Chinese 5 Spice Tofu, 5 green onions, 1 tbsp white sesame seeds, ½ cup fresh cilantro
Recipe notes
- Only add the ramen noodles when you’re ready to eat. If the noodles are left in the broth for an extended period of time, they’ll absorb the liquid and become soft.
- When tasting the broth for saltiness, be sure to taste after adding the tofu to the top! The tofu marinade adds a good amount of salt to the ramen.
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