Ramen is incredibly satisfying and packed with rich umami flavor, all coming together in less than 30 minutes. So, I wanted to share my favorite vegetarian miso ramen recipe that I grew up making with my mother. We love this dish in the winter but eat it all year, pairing it perfectly with Japanese potato salad, a crispy air fryer zucchini chip, or a dollop of miso mayo.
Table of Contents
Why You’ll Love Vegetarian Miso Ramen
- It’s a fantastic option for those on a diet. Using olive oil, tofu, and miso paste provides healthy fats and plant-based protein, making this a nutrient-rich meal. If you’re looking for other great diet-friendly snacks, consider trying air fryer brussel sprouts with balsamic. They are delicious too!
- Fast and easy – this nutrient-dense, super comforting soup is ready in just thirty minutes.
- This soup is a meat—eater’s dream—yet totally vegetarian! It delivers a rich, creamy broth without meat or bone broth. With white miso, soy sauce, sesame oil, and umami-packed ingredients, it’s so flavorful you won’t miss the meat!
- It’s easily customizable—change it year-round by adding seasonal vegetables like mushrooms, bok choy, butternut squash in fall, asparagus in spring, or leafy greens anytime for a fresh twist.
Key Ingredients
- Miso is the key to this vegetarian ramen, adding deep umami flavor without meat. White miso (shiro miso) is mild and slightly sweet, perfect for a creamy broth, while red miso (aka miso) offers a bolder, earthier depth. Both will elevate your broth, making every slurp delicious!
- Seaweed contains nutrients such as iodine, minerals, and antioxidants and adds a deep umami flavor with a subtle ocean-like richness. You can find nori, wakame, or kombu at Asian markets, Amazon online, or at your local health store.
- Ramen Noodles have a perfect texture and are great for absorption—they have a chewy bite and soak up the broth’s rich flavors, making every slurp satisfying!
A full list of ingredients with amounts and substitutions are in the recipe card below.
Substitutions
One of the best things about this vegetarian miso ramen recipe is its easy customization:
- Broth Swap: Try coconut milk and curry paste for a Thai twist.
- Noodle Variations: Use udon, soba, or zucchini noodles for a different texture.
- Protein Boost: Add chicken, beef, tempeh, eggs, or crispy chickpeas.
- Umami Enhancers: Replace miso with nutritional yeast, mushroom powder, or tamari.
- Spice It Up: Adjust heat with chili crisp, sriracha, or red pepper flakes.
- Seasonal Veggies: In summer, use sweet corn or a caprese salad with cherry tomatoes, squash in fall, or bok choy in winter.
These simple swaps let you make this comforting bowl of ramen uniquely yours, no matter the season or your pantry staples.
How to Make Vegetarian Miso Ramen
Step 1: Prepare the Broth. Start by heating a tablespoon of extra virgin olive oil or butter on medium heat. If you have dry seaweed, rehydrate it by dropping it in warm water for a few minutes while you go on to the next steps. Check back in five minutes if you are looking to be precise.
Step 2: Add crushed garlic cloves to your oil, allowing them to cook for about a minute until fragrant. Then, stir in the white miso paste. This miso will dissolve into the oil, releasing its deeply savory umami flavor.
Step 3: Add the vegetable broth to start the real magic. Then, let the broth simmer briefly, and stir in the soy sauce, rice vinegar, and sesame oil. These wet ingredients will blend into the salty, tangy broth with delicious nutty notes.
Step 4: Add one teaspoon of red miso or a spoonful of spicy miso mayo to vegetable broth if you want a spicier version. This will further introduce some subtle heat that will round out the dish, making it a dish your friends and family will crave for years.
Step 5: Boil salted water and cook ramen per package instructions. Rinse in cold water to prevent sticking, then drain on a paper towel-lined plate. Optionally, soft-boil an egg.
Step 6: Fry tofu in oil for 2–3 minutes per side until golden. Sprinkle with sesame seeds for extra crunch. Funny enough, I don’t eat much tofu, but I love it in this dish!
Step 7: I recommend crisping your mushroom! Slice them into even, ¼-inch thick slices, pat them dry using a paper towel, then heat them in butter in a large skillet. 2-3 minutes per side is all it takes!
Step 8: Divide ramen into bowls, ladle over miso broth, and top with tofu, spinach, corn, and green onions. Finish with sesame oil and a squeeze of lemon—you’ll thank me later!
Tip
You can add a spoonful (or two) of miso mayonnaise for a richer bold taste. This miso mayo sauce blends seamlessly into the broth, enhancing the overall umami flavor. My mouth is watering just thinking about it.
Tips for Making the Best Vegetarian Miso Ramen
- Use High-Quality Miso Paste – Don’t skimp! Miso adds depth of flavor. White miso is mild and sweet, red is saltier, and yellow offers a balance—great for beginners.
- Make Miso Mayonnaise – Blend white miso, egg yolk, olive oil, and cold water until creamy. Or, swap in Kewpie mayo for an even richer taste.
- Add Extra Veggies – Broccoli, mushrooms, or any seasonal veggies enhance texture, flavor, and nutrition.
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Pin It NowHow to Store Leftovers
Miso ramen can be a pretty filling meal. Suppose you have any leftover broth, noodles, or toppings from this vegetarian miso ramen recipe. In that case, you can store them separately using a food storage containers set in the fridge for up to three days. The broth can be stored in an airtight container, and you can reheat it on the stove or microwave before serving it in ramen bowls. This broth can also serve as the base for other dishes like a rice bowl or miso soup, which is a great way to make one of the best lunch recipes.
Commonly Asked Questions
Miso soup is a simple dish mainly consisting of miso paste and dashi, with a few added ingredients. Miso ramen, on the other hand, uses soup stock, miso paste, ramen noodles, and other ingredients, making it much more satisfying than miso soup alone.
It varies from recipe to recipe. While the broth we enjoy at our cozy cottage house may be based around vegetable stock, the broth could use chicken or pork stock as the base. Both varieties will contain miso paste, but some include seasonings and other additives for flavor.
There are technically more than three types of miso. Still, white, red, and yellow miso varieties are the ones you’ll tend to see the most.
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Conclusion
This vegetarian miso ramen recipe is a great way to enjoy a healthy, flavorful, and umami-packed meal without the need for animal products. Miso ramen is perfect for nearly any occasion. You can even finish it with something sweet like my famous lemongrass cookies.
The creamy texture of the miso paste, combined with the soy sauce and sesame oil, creates a broth that’s rich in flavor yet light enough for a comforting meal. Whether you enjoy it for lunch or when you need some quick and easy dinner recipes, this ramen has you covered.
Have you tried this recipe yet? If so, let me know in the comments how it turned out. I would love to hear about your experience and any variations you have tried. Check out my other mouthwatering soup and salad recipes and other easy recipes on my blog for more delicious inspiration.
The Ultimate Vegetarian Miso Ramen
Ingredients
- 1 tbsp white miso paste , (or yellow miso for a milder flavor
- 1 tbsp red miso , optional for a deeper, spicy kick
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 2 cloves garlic cloves minced
- 1 cup cup of sliced mushrooms, 1/2 cup is fine
- 1/4 cup dried seaweed, 1/4 cup after it is dehydrated
- 4 cups cups vegetable broth
- 200 mg ramen noodles
- 1/2 cup tofu, cubed and fried for added flavor
- 1/2 cup baby spinach
- 1/4 cup corn kernels
- 2 green onions, , sliced thin at a diagnol
- 1 tbsp sesame seeds
- 1 soft boiled egg, cut in half length wise (2 if serving 4)
Instructions
Step 1: Prepare the Broth
- In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat. If using dried seaweed, this is the perfect time to put it in a bit of warm water for a couple of minutes to rehydrate its.
- Add crushed garlic cloves to your oil, allowing them to cook for about a minute until fragrant. Then, stir in the white miso paste. This miso will dissolve into the oil, releasing its deeply savory umami flavor.
- Next, pour in the vegetable broth. Let the broth come to a simmer, then stir in the soy sauce, rice vinegar, and sesame oil. These ingredients will add complexity to the broth, balancing salty, tangy, and nutty notes. Add one teaspoon of red miso or a spoonful of spicy miso mayo if you want a spicier version. This will introduce a subtle heat that will elevate the dish.
Step 2: Cook the Noodles
- While the broth simmers, bring a separate pot of water to a boil and cook your ramen noodles in the boiling water according to the package instructions.
- Rrinse the noodles in cold water after they’ve cooked to prevent them from sticking together.
- Set the noodles aside on a plate lined with a paper towel to drain excess water. You can start soft-boiling an egg on the side for later.
Step 3: Prepare Toppings
- Heat a small amount of olive oil in a pan and fry your tofu until golden brown.
- You can also sprinkle sesame seeds for a crispy, nutty finish.
- Baby spinach, corn, and green onions are great additions for freshness.
- I recommend crisping your mushroom! Slice them into even, ¼-inch thick slices, pat them dry using a paper towel, then heat them in butter in a large skillet. 2-3 minutes per side is all it takes!
Step 4: Assemble the Ramen
- Divide the cooked ramen noodles into individual bowls.
- Ladle the hot miso broth over the noodles, allowing the savory liquid to coat each strand.
- Top with your crispy tofu, spinach, corn, and green onions.
- For an extra layer of flavor, drizzle with a small amount of sesame oil and a squeeze of lemon juice.
Tips for Making the Best Miso Ramen
- 1. Use High-Quality Miso PasteThe miso paste you choose plays a crucial role in the depth of flavor of this vegetarian miso ramen recipe. White miso is often milder and slightly sweet, while red miso is more intense and salty. If you’re unsure, start with yellow miso as it provides a good balance between the two.I know it can be tempting to go for the cheaper options, but I’ve tried this (and you don’t want this). On the other hand, super premium ones aren’t always the best option either. I’ve had the best luck with mid-priced options so I’d say you should start there and look for a brand you like.
2. Make a Miso Mayo Sauce
- For an added twist, try making a miso mayonnaise recipe by combining white miso paste, egg yolk, olive oil, and a bit of cold water in a food processor. Blend until creamy, and store it in an airtight container. This mayo works wonders as a dipping sauce for vegetables or even as a topping for your ramen. You can substitute Kewpie mayo with this homemade version for a more personalized touch, free from added sugar and excess animal products.I do this sometimes when I have guests over but don’t feel like making enough ramen for everyone. The mayo—paired with a small selection of dippable veggies—is definitely a hit. At this point, it’s practically a fan favorite, so you should definitely give it a try!
3. Add Extra Veggies
- Your favorite veggies are always welcome in a ramen bowl. From broccoli to mushrooms, adding a variety of vegetables not only increases the nutritional information but also boosts the dish’s texture and flavor. A good mix of crunchy and soft vegetables will take your ramen to the next level.You’ll want to be mindful of your veggie selection if you’re cooking for guests, though, especially if you’re cooking for kids. One time, when I had a friend and his family over for dinner, I whipped out a few bowls of my umami-packed ramen. The adults loved it, but their son? He didn’t like mushrooms or seaweed – so we simply mad a version without them. No biggy!
4. Boost the Umami
- The umami flavor in this dish can be enhanced further by using soy sauce with a higher salt content or by adding a few drops of sesame oil right before serving. A small bowl of soy sauce on the side can also be a good dipping sauce for tofu or other toppings, adding an extra hit of flavor to your vegetarian miso ramen recipe with every bite.Most “umami” additives aren’t vegetarian, but you still have options like dried Shiitake mushrooms and sun-dried tomatoes that might be worth experimenting with.
5. Make It Spicy
- For those who love spice, adding a bit of spicy miso mayo or red miso to the broth will give the ramen that coveted spicy kick. It’s a great way to customize the dish according to your taste buds and enjoy a more intense flavor experience.Alternatively, if you really want to kick up the spice to ten, consider adding some dried peppers to your ramen. Jalapeno peppers are a good option for people who want just a little heat, while those who want to “feel the flames” might consider habaneros or even ghost peppers. Just make sure that whatever peppers you choose don’t overwhelm the umami flavor of your Japanese cooking.
Notes
- You should have no trouble finding all these ingredients at a health food store or Traer Joes.
- The real magic comes from how the soy and miso paste Be sure to gather all your ingredients ahead of time!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good!
We loved this with the red miso and the crunchy corn was a nice twist! Have you tried with groud pork?
Its great with thinky sliced pork. But ill try it with GROUND and report back. Its a great idea. 💡