Vegetarian ramen is incredibly satisfying and packed full of rich umami flavor so I wanted to share my favorite vegetarian miso ramen recipe with y’all. I grew up making miso soup with my mother – in fact, every single year for my birthday she would take me to our local sushi restaurant and we always ordered a traditional miso soup as part of the dinner. To this day, my fondness for the dish goes beyond the norm – as it’s full of nostalgia and good memories.
Why This Miso Soup is Special
So, naturally, I created and refined my recipe inspired by locally foraged ingredients of the northern California coast, complete with crispy mushrooms, salty-sweet seaweed, and farm-fresh eggs from our friends down the street until we can raise chickens of our own. I will have chickens one day. We make it almost every winter by tradition and it’s ready in just thirty minutes. It’s sorta a whole journey that’s cathartic! We particularly love making it during the rainy season, and boy, do we get lots of rain in the winter – a whole ninty two inches last year. We love serving this dish up curled up next to the wood-burning stove as the rain sings to us with the roar of the fire. Although now the entire living room is under construction. Here’s what it looked like last winter.
What’s really remarkable about this recipe is that is has a super creamy, flavorful broth without the need for meat or bone broth. I know it’s wild because I do love meat, but this soup is so full of flavor that I don’t miss it at all, and you won’t either because the seamless blend of white miso, soy sauce, sesame oil, and other umami-packed ingredients, leave your taste buds singing. I can’t wait for you to make this soup – it’s almost spiritual by the end of it. But first things first…
How, Where, & Why to Forage
One of the things that makes this recipe so exciting is the process of foraging for your own seaweed. Sure, you don’t have to do this, but why not if you can? You can always go to the store for your seaweed, though – so don’t fret. However, if you don’t mind taking a quick trip to the coast and want to save a bit of money, then I’d highly suggest foraging for seaweed as long as you adhere to local laws and regulations. Be sure to read up on it first.In some locations, there are limits on the amount you can harvest.
I suggest foraging when the tide is low and ensuring the sea smells salty and sweet before gathering seaweed. Just cut a few inches above the base, avoiding cutting any lower than this, to prevent harming the seaweed long-term. Then, to dry, I place it on paper towels and leave it in the sun on my counter, turning occasionally until it’s nice and crisp. A few hours is all you need.
The Foundation: A Flavorful Broth
Let’s get one thing straight. Stand-out ramen starts with the broth, and my broth builds its signature taste using soybean paste (miso), soy sauce, and garlic cloves. That’s it, but it makes all the difference. These simple yet powerful ingredients pack a punch in terms of flavor, ensuring you get that deeply satisfyingly savory umami flavor. Be sure to spend time developing this base.
If you’re a fan of miso soup, you’ll instantly recognize that familiar taste, but—in this vegetarian miso ramen recipe—we’ll be taking it to the next level by using white miso paste, sesame oil, and a few secret ingredients to add depth and balance. It’s just so good.
Key Ingredients
Grab the following selection of ingredients:
- 1 tablespoon white miso paste (or yellow miso for a milder flavor)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- ½ to 1 cup of sliced mushrooms
- ¼ cup of dried seaweed
- 1 tablespoon extra virgin olive oil
- 4 cups vegetable broth
- 1 teaspoon red miso (optional for a deeper, spicy kick)
- 200g ramen noodles
- ½ cup tofu, cubed and fried
- ½ cup baby spinach
- ¼ cup corn kernels
- 2 green onions, sliced thin
- 1 tablespoon sesame seeds
- 1 soft-boiled egg
- A squeeze of lime or lemon juice
You should be able to find these main ingredients at any health food store. Even better, they are relatively low-cost for how much flavor they deliver. The soy sauce and miso paste work together to provide the savory base, while the sesame oil adds a touch of nuttiness, rounding out the ramen’s flavor profile. Be sure to gather all your ingredients ahead of time!
Of course, don’t feel limited by the recipe, and feel free to experiment. You can add Shiitake mushrooms, Bok choy, and even soy milk to your savory broth, so be sure to check out your local Asian supermarket for some creative ideas for next time around. Able to forage, like me? I will often fold in seasonal mushrooms from around the cabin and coastline, along with fresh seaweed.
Step-by-Step Guide to Making the Perfect Miso Ramen
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 it.
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, giving it a balance of salty, tangy, and nutty notes. If you want a spicier version, add 1 teaspoon of red miso or a spoonful of spicy miso mayo. 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. Be sure to rinse 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
This is where you can get creative. Tofu is an excellent vegan option for protein, and fried cubes add both texture and flavor to the dish. I don’t eat a ton of tofu, but I love it in this dish! Heat a small amount of olive oil in a pan and fry your tofu until golden brown. You can also sprinkle some sesame seeds for a crispy, nutty finish. For freshness, consider baby spinach, corn, and green onions as great additions to your vegetarian miso ramen recipe.
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.
If you prefer a creamy texture in your ramen, this is the time to add a spoonful of miso mayonnaise or vegan mayonnaise for a richer, smoother mouthfeel. This secret ingredient acts as a miso mayo sauce, blending seamlessly into the broth while enhancing the ramen’s overall umami flavor.
Tips for Making the Best Miso Ramen
1. Use High-Quality Miso Paste
The 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.
In the food for something a bit more fancy? Consider matching your miso ramen with some handpicked wine!
Nutritional Information
For those watching their calorie or fat intake, this vegetarian miso ramen is a fantastic option. The use of olive oil and soybean paste provides healthy fats and plant-based protein, making this a nutrient-rich meal. One serving of this ramen contains approximately:
- Calories: ~350
- Protein: 12g (thanks to the tofu and miso paste)
- Fat: 14g (from olive oil and sesame oil)
- Carbohydrates: 45g (from the ramen noodles and vegetables)
Leftovers and Storage
Miso ramen can be a pretty filling meal. If you have any leftover broth, noodles, or toppings from this vegetarian miso ramen recipe, you can store them separately using storage containers 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 even a miso soup (which makes for a great breakfast recipe!).
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. Whether you’re making a meal for your lunch break at work or settling down in your favorite chair at home, miso ramen is a meal that’s perfect for nearly any occasion.
The creamy texture from 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’re enjoying it for lunch or dinner, this vegan ramen recipe will soon become one of your favorite dishes!
The Ultimate Vegetarian Miso RamenThe 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.
FAQs Related to This Vegetarian Miso Ramen Recipe
Is miso ramen vegetarian?
Miso ramen can be vegetarian, but it’s not inherently vegetarian. Many varieties of this Japanese soup that you might find at your favorite restaurants could contain pork, chicken, or other non-vegan ingredients. As such, it’s always a good idea to check with the restaurant staff before ordering, or just to simply make your own!
Is ramen with miso healthy?
Ramen with miso can be healthy, especially if you’re adding vegetables like fresh ginger or spring onions. Some additives, like chili oil, can be healthy as well if used in small amounts. However, whether or not your specific ramen with miso is healthy really depends on the particular ingredients used. Regardless, both miso and ramen tend to be high in sodium, so that is something you’ll want to consider.
What is the difference between miso soup and miso ramen?
Miso soup is a simple dish that consists mainly of miso paste and dashi, with a few added ingredients along the way. Miso ramen, on the other hand, uses soup stock, miso paste, ramen noodles, and other ingredients, making it much more filling than miso soup alone.
What is miso ramen broth made of?
It varies from recipe to recipe. While the broth you enjoy at your cozy cottage may be based around a vegetable stock, the broth from a more urban destination could use chicken or pork stock as the base. Both varieties will contain miso paste, but some also include seasonings and other additives for flavour.
Is miso soup the same as miso broth?
They’re similar, but not quite the same. Miso broth is a liquid base made from miso paste, whereas miso soup is made from the miso broth base, but also adds additional ingredients to the mix for a more well-rounded flavor.
What are the three types of miso?
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.
