Umami and slurp-worthy, this vegan miso ramen features a flavorsome broth topped with vegetables and minced tofu. Ready in 20 minutes, this simplified version makes the perfect weeknight dinner.
This ramen with tofu has become a staple during colder months, alongside other noodle soups like tofu pho and vegan laksa.
While authentic miso ramen takes hours and skill to perfect, this quick version captures the essential rich and savory flavors in 30 minutes.
Although satisfying enough to be a standalone dish, I love serving it with sides like cucumber maki, avocado maki, and yasai itame for a restaurant-style spread, but at home!
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💚Why you will love vegan miso ramen
- Umami-packed, comforting, and much healthier than instant ramen
- A quicker version ready in 20 minutes
- Highly customizable with endless topping combos
- Serve with a flavor-packed minced tofu as a substitute for ground pork
🍲What you will need
- Ramen - Either fresh or dried ramen will work. To make it gluten-free, use rice-based ramen like Lotus Food ramen.
- Miso - White or yellow miso gives a milder flavor, while mixing it with dark (or red) miso gives a deeper umami note.
- Soy sauce - Can be substituted with tamari or shoyu.
- Doubanjiang (not pictured) - A Chinese bean paste that boosts flavor depth and umami. Either the spicy or non-spicy variation will work.
- Tofu - Only the extra-firm or firm tofu can be used as they are meaty enough to be made into 'mince'. Pressing beforehand is not needed.
- Toppings - I am using edamame, carrot, corn, and green onion, but feel free to use other vegetables.
See the recipe card for full information on ingredients and quantities.
✨Ingredients variations and add-ins
Make it spicy - Use spicy doubanjiang. Optionally, add 1-2 tablespoons of chili oil.
Creamy ramen - Substitute broth with 1-2 cups of unsweetened soy milk (or cashew/almond/oat milk). For an even creamier broth, add 1-2 tablespoons of tahini.
Boost the umami flavor - Add some dried shiitake mushrooms to the broth or use vegan dashi.
Use other noodles - Feel free to use soba or udon in place of ramen.
Other topping ideas - For protein, add chunks of seitan (like my instant pot seitan) or a vegan boiled egg. Other great toppings include blanched Chinese greens, wakame seaweed, sesame seeds, or some tofu dumplings.
🔪How to make tofu miso ramen
Step 1: Crumble tofu into small pieces, then mix in seasonings.
Step 2: Heat some oil in a non-stick pan. Fry for a few minutes over medium-high until hot, then set aside.
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Step 3: Prepare your broth by sauteing garlic and ginger.
Step 4: Add the broth, soy sauce, and mirin, then simmer for 5 minutes.
Step 5: Remove from heat then stir in miso paste.
Step 6: Assemble your vegan miso ramen and serve while hot.
✅Helpful tips
- Never boil miso soup - This will kill the beneficial probiotics. Instead, cook it on a gentle simmer.
- Only cook noodles before serving - Noodles will clump together after sitting outside for a while.
❄️Storing and meal prep tips
- Only cook noodles just before serving - Noodles will go soft and mushy easily; hence, it is NOT recommended to refrigerate cooked noodles.
- Keep toppings and broth separated - Keep broth, vegetable toppings, and minced tofu in separate containers to keep the ingredients fresh. They will refrigerate for 3-4 days.
- Reheating - Bring miso broth to a simmer, and slightly warm up toppings in the microwave. Ladle hot broth over cooked noodles, and enjoy while hot.
📖 Recipe
Easy Vegan Miso Ramen (with minced tofu)
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)
- 1 tablespoon doubanjang optional*
- 2 servings ramen noodles dried or fresh (use gluten-free if needed)
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, doubanjiang, 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 to the 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
- Never boil miso soup - This will kill the beneficial probiotics. Instead, cook it on a gentle simmer.
- Only cook noodles before serving - Noodles will clump together after sitting outside for a while.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
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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