Featuring chewy ramen noodles cooked in an umami broth, this vegan miso ramen will be your next favorite meal! A simple noodle soup that is easy to prepare and ready in 20 minutes.
Is there anything better than a hot noodle soup on chilly evenings? This vegan miso ramen has been my go-to meal lately as the weather is getting colder. It is incredibly filling and satisfying to have, yet easy to make at the same time!
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💚Why you will love this recipe
- Warm, comforting, and rich in flavors
- A quick and easy 20 minutes recipe
- Highly customizable - feel free to add any toppings or seasonings you like!
- Healthy, wholesome, and incredibly satisfying
🍜Types of miso
Here are the 3 most common types of miso found in your local grocery. Although they are all made with the same base ingredients - fermented soybeans, grains, salt, and koji culture, their taste is quite distinct. This is due to the variation in the amount of culture used and the fermentation period.
White miso - This miso is made from 40% soybeans and 60% barley or other grains. Due to its shorter fermentation time (around 1-2 weeks) and lower salt content, it has the mildest flavor and is less pungent. White miso also has a slightly sweet taste due to its higher carbohydrate content.
Yellow miso - Is made through the same process as white miso but is fermented for longer. It also has a higher salt content when compared to the white ones.
Red miso - is made from 70% soybeans and 30% rice or other grains. It has the longest fermentation period, hence is saltier and more pungent in flavor.
I recommend using white or yellow miso to make this vegan miso ramen, but red miso can also be used. However, you might need less of it as it is saltier.
🍲What you will need
📃Ingredients notes and substitutions
- Ramen - Both fresh and dried ramen will work in this recipe. Use rice-based ramen like the Lotus Foods ramen to make this recipe gluten-free.
- Miso - I recommend using white or yellow miso as they are milder in flavor. You can also use red miso, but you might need less as it is saltier.
- Vegetable broth - It is recommended that you choose a low-sodium broth. If using regular broth, you may omit the soy sauce or add it to taste.
- Soy sauce - Can be substituted with tamari or shoyu. Use a certified gluten-free one if needed.
- Tofu - Use extra-firm or firm tofu. You DO NOT need to press it beforehand.
🔪How to make
Making minced tofu
Combine all seasonings needed, then crumble up your tofu into small pieces.
Pour the sauce into the crumbled tofu, and mix until the sauce is well incorporated.
Heat some oil in a pan, and fry for a few minutes until the tofu is hot.
Preparing the broth
Heat some oil in a Dutch oven or soup pot. Once heated, add garlic and ginger. Saute until fragrant.
Add broth along with soy sauce and mirin. Bring the mixture to a simmer and cook for 5 minutes. In the meantime, you can prep your toppings.
Remove the pot from heat, and stir in miso until it has dissolved. Give it a taste, adding more soy sauce if needed.
Assemble the bowls
Divide ramen noodles into 2 bowls, and ladle on the miso soup. Top your vegan miso ramen with minced tofu, chopped green onion, corn kernels, edamame, and shredded carrot before serving.
✔️Helpful tips
- You do not need to salt the water to cook ramen. The miso broth itself is flavorful enough to season the noodles.
- I highly recommend using white or yellow miso as they are milder in flavor and less intense. However, if you like the taste of red miso, then go for it!
- Never boil miso soup, as it will kill its beneficial probiotics. Instead, add miso paste towards the end of cooking after turning off the heat.
- You do not need to press your tofu before making the minced tofu. Excess water will evaporate off through cooking.
- Leftovers can be refrigerated for up to 3 days. It is highly recommended that you separate the noodles and toppings from the soup. When ready to enjoy, bring miso soup to a gentle simmer for a couple of minutes, then add the noodles and cook until hot.
✨Variations
Protein - Instead of tofu mince, you can use cubes of silken tofu or pan-fried tofu instead! Other vegan protein sources like veggie mince or vegan chicken breast chunks will also work.
Make it spicy - If you love spice, add 1-2 tablespoons of doubanjiang, a fermented red chili paste. You can also add a good pinch of red pepper flakes or top your vegan miso ramen with a generous drizzle of sriracha.
Make it creamier - Substitute 1-2 cups of broth with unsweetened plant-based milk, like soy or almond milk. You can also add 1-2 tablespoons of tahini to the soup.
Gluten-free version - Use rice-based ramen instead of regular ramen, and opt for certified gluten-free miso. Also, make sure that your soy sauce is certified gluten-free.
🍄Topping ideas
Jazz up your miso ramen with a variety of toppings! Here are some of my favorites:
- Blanched greens - bok choy, choy sum, spinach
- Veggies - bean sprouts, corn kernels, edamame, alfalfa sprouts, sauteed shiitake mushrooms
- Roasted nori sheets or rehydrated wakame
- Chopped green onion
- Toasted sesame seeds
- Vegan hard-boiled eggs
❔Commonly asked questions
Although miso and doenjang are made from fermented soybeans, they are 2 different condiments. For starters, miso originates from Japan, while doenjang is of Korean origin. While doenjang is mainly made from soybeans, grains like barley and rice are commonly added alongside soybeans in miso.
In terms of taste, doenjang has a sharper and bolder flavor, while miso is much milder in flavor, especially white and yellow miso. White miso also has a slightly sweeter profile due to its higher carbohydrate content.
Miso is a fermented product and contains live probiotics that will be killed upon boiling. Boiling miso soup might also cause it to lose some flavor and aroma.
Most store-bought miso is naturally vegan as they are made from fermented soybeans, grains like barley or rice, and salt. However, avoid dashi miso, as bonito (smoked and dried fish) is commonly added to them.
🍽️More Asian noodles recipes
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📖 Recipe
Vegan Miso Ramen
Ingredients
For minced tofu
- ½ block extra-firm tofu or firm tofu (around 7oz/200g)
- ½ tablespoon soy sauce or tamari/shoyu
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sesame oil
- ½ teaspoon dark soy sauce optional, but recommended
For miso ramen
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- 4 cups vegetable broth
- 3 tablespoons miso paste (white or yellow)
- 2 tablespoon mirin optional
- 1 tablespoon soy sauce or tamari/shoyu (to taste)
- 2 servings ramen noodles dried or fresh
Toppings (optional)
- ½ cup shelled edamame thawed and blanched
- ½ cup corn kernels
- 1 stalk green onion chopped
- ½ carrot shredded
Instructions
Making minced tofu
- Combine all seasonings needed, then crumble up your tofu into small pieces.
- Pour the sauce into the crumbled tofu, and mix until the sauce is well incorporated.
- Heat ½ tablespoon of oil in a non-stick pan, and fry for a few minutes until the tofu is hot. Set aside for later use.
Preparing the broth
- Heat ½-1 tablespoon of oil in a Dutch oven or soup pot. Once heated, add garlic and ginger. Saute until fragrant.
- Add broth along with soy sauce and mirin. Bring the mixture to a simmer and cook for 5 minutes. In the meantime, you can prep your toppings.
- Remove the pot from heat and stir in miso until it has dissolved. Give it a taste, adding more soy sauce if needed.
Assemble the bowls
- Prepare ramen noodles according tothe instructions on the package.
- Divide ramen noodles into 2 bowls, and ladle on the miso soup.
- Top your vegan miso ramen with minced tofu, chopped green onion, corn kernels, edamame, and shredded carrot before serving.
Notes
- You do not need to salt the water to cook ramen. The miso broth itself is flavorful enough to season the noodles.
- I highly recommend using white or yellow miso as they are milder in flavor and less intense. However, if you like the taste of red miso, then go for it!
- Never boil miso soup, as it will kill its beneficial probiotics. Instead, add miso paste towards the end of cooking after turning off the heat.
- You do not need to press your tofu before making the minced tofu. Excess water will evaporate off through cooking.
- Leftovers can be refrigerated for up to 3 days. It is highly recommended that you separate the noodles and toppings from the soup. When ready to enjoy, bring miso soup to a gentle simmer for a couple of minutes, then add the noodles and cook until hot.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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