This savory, easy vegan miso ramen isn’t your typical bowl of noodles. It’s packed with umami flavor from the broth and the marinated, charred tofu. The base of this ramen is slightly creamy from the white miso and tahini and has a hint of spiciness from the sambal oelek.
Why You’ll Love This Vegan Miso Ramen
This noodle soup is so warm, filling, flavorful, and is sure to be part of your weekly meal rotation! This vegan adaptation is inspired by traditional miso ramen.
The broth of this easy vegan ramen recipe is packed with white miso, tahini, Shiitake mushrooms, sesame oil, and soy sauce.
The trick to flavorful ramen is making sure you have a good base. Below are all of the ingredients you’ll need to make this broth.
The list may look a bit long but each ingredient adds another important layer of flavor to this ramen. I promise, even with this list of ingredients, the recipe is very easy to make!
- Veggie Stock
- Green Onion
- Garlic & Ginger
- Sesame Oil
- White Pepper
- Sambal Oelek
- White Miso
- Soy Sauce
- Shiitake Mushrooms
vegan ramen noodles
My favorite vegan ramen noodles are by the brand Lotus Foods. 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 ramen cup of 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.
The best vegan ramen toppings
Traditional ramen recipes usually have toppings like egg or meat in addition to veggies. Below are some of my favorite vegan ramen toppings that are in this recipe!
- Baby Bok Choy
- Green Onions
- Marinated Fried Tofu
While they’re not in this recipe, you could also add in the following vegan ramen toppings:
- Mushrooms (Shiitake or King Oyster would be delicious)
- Bean Sprouts
Serving & Storage
This easy vegan & vegetarian ramen recipe is packed with umami flavor, plus it’s comforting and healthy. The broth can be made ahead of time and stored in the fridge for up to 5 days.
If meal prepping this ramen soup, I recommend storing the cooked noodles in a separate container or cooking the noodles when you’re ready to eat. If the ramen noodles are stored in the same container as the broth, they’ll absorb the liquid and become mushy.
Looking for more vegan dinner inspiration, check out these recipes!SESAME “BEEF” UDON NOODLES
Yellow Tofu Sushi Bowl
Creamy Miso Peanut Noodles
Korean Chili Cauliflower
Did you make this vegan miso ramen recipe? I’d love to know! Leave a rating and comment below!
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