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    Home » Recipes » Vegan Mushroom Recipes

    20-Minute Creamy Miso Ramen

    Dec 13, 2022 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    creamy vegan miso ramen in a bowl with bok choy, corn, tofu, carrots, and mushrooms
    creamy vegan miso ramen in a bowl with bok choy, corn, tofu, carrots, and mushrooms. Text overlay.
    image collage showing boiling the noodles, the veggies in the pot before and after simmering and after adding the soy milk

    A cozy bowl of creamy vegan miso ramen, ready in 20 minutes. Serve this easy vegan ramen recipe with whatever veggies you have on hand!

    bowl of creamy vegan miso ramen with tofu, bok choy, and other veggies

    Creamy miso ramen is super addictive, and it's so easy to make your own at home! You can serve just the basic recipe or dress it up with lots of mix-ins. Choose your own vegan ramen adventure!

    This recipe was inspired by the creamy vegan miso ramen at JINYA Ramen Bar, one of my favorite spots in town. The miso base is creamy from soy milk, and you can add all kinds of delicious toppings!

    Ramen has a centuries-long, fascinating history that I encourage you read more about!

    Jump to:
    • Ingredients & substitutions
    • Variations/add-ins
    • How to make creamy miso ramen
    • Storage directions
    • Frequently asked questions
    • More vegan noodles!
    • Creamy Vegan Miso Ramen Recipe
    ramen noodles and broth ingredients in bowls on a wooden table

    Ingredients & substitutions

    The trick to this super quick creamy vegan ramen is all about the cheats. Instead of making from-scratch ramen broth (which is delicious but time-consuming), you use a mix of miso paste and no-chicken broth cubes or paste.

    Add some unsweetened soy milk and quick-cooking ramen noodles, and you are ready to top and eat! You can use regular or gluten-free noodles in this miso ramen recipe.

    • dry ramen noodles - You can use gluten-free ramen noodles, if needed.
    • fresh garlic - An equivalent amount of garlic powder is OK but not ideal.
    • fresh ginger - Same thing here -- you can use ground ginger instead, but fresh will definitely give you a better flavor.
    • miso - Any kind of miso that you like will work here, and each type will give your broth a unique flavor. Have fun with this and see what you like best!
    • vegan chicken broth cubes - You can also use vegan chicken broth paste or an equivalent amount of liquid broth. If you use liquid, use it to replace the water. I specify vegan chicken broth here because the flavor profile works best, but if you have good vegetable stock, that will work fine, as well.
    • baby carrots - I just love how sweet, tender carrots work in this vegan ramen! Feel free to omit and use different veggies, though, if you prefer.
    • shiitake mushrooms - I definitely recommend using some kind of mushrooms. Feel free to sub with other varieties, like oyster or enoki mushrooms instead.
    • unsweetened soy milk - The soy part isn't as important as the unsweetened part. You don't want sweet broth! Almond, oat, or other creamy plant-based milks will work in place of soy, though.

    Variations/add-ins

    The base for this recipe is a very basic ramen with carrots and mushrooms, but you'll see in the recipe below that there are lots of optional add-ins!

    Add-ins that work well in this easy ramen include:

    • baby bok choy or other cooked greens
    • corn kernels
    • sesame seeds, peanuts, or cashews
    • fresh cilantro
    • sliced avocado
    • chopped green onions
    • sriracha sauce or sambal oelek
    • silken tofu, air fryer tofu, or baked tofu
    • pan fried or roasted eggplant

    Mix and match your add-ins to use what you have on hand! Ramen is a great fridge clean-out meal.

    garlic-ginger puree in a white ramekin next to the blender and a spoon

    How to make creamy miso ramen

    Making this soup in the time allotted is all about strategy. My Nani Dorothy taught me to never be idle in the kitchen. You can always be getting some cleanup done or prepping the next ingredient.

    For this recipe, we're focusing on the latter to keep cooking time as short as possible. If you try to prep everything ahead of time, you'll add about 10 minutes to the total time, which is still pretty darn good for vegan ramen. But we're going for speed here.

    Cook the noodles according to the package directions. When they're tender, toss them with a little bit of sesame or olive oil and transfer them to your serving bowls.

    While the water comes to a boil and the noodles cook, puree your garlic and ginger, and slice your carrots and shiitake mushrooms.

    image collage showing boiling the noodles, the veggies in the pot before and after simmering and after adding the soy milk

    When the noodles are done, combine the ginger-garlic puree with water, unsweetened soy milk, miso, no-chicken broth cubes or paste in a soup pot along with the carrots and mushrooms. Simmer until the carrots are tender.

    While that simmers, prepare your toppings of choice. I like to serve the noodles and broth mixture together but pass the toppings on the side. That way, everyone can build their ideal bowl of vegan ramen.

    Storage directions

    Leftovers will keep in the fridge for up to four days. Ideally, you'll store the noodles separate from the broth. To warm it back up, pop everything into a pan on the stove or warm it in the microwave.

    Frequently asked questions

    Are ramen noodles vegan?

    They usually are! Ramen noodles do not typically contain any animal ingredients. Do check the package for egg and milk ingredients, but traditional ramen doesn't contain egg.

    If you're planning to buy ramen noodles that come with seasoning packets and just discard those, it's often the packets that contain animal ingredients. These will often contain beef or chicken broth paste or milk ingredients. If you can, look for ramen noodles that don't come with flavoring packets, since you don't need those seasonings anyway for this recipe.

    What can I add to vegan ramen?

    The sky's the limit, really! Add cooked green veggies, corn kernels, raw or cooked tofu, fresh cilantro, green onion, avocado, sesame seeds, bean sprouts, etc. See what veggies you have on hand, and go wild!

    Can you make this gluten-free?

    Yes. Just use gluten-free noodles, and you're good to go.

    More vegan noodles!

    • sesame udon noodles in a bowl with green onion
      Easy Sesame Noodles
    • kelp noodle salad with carrots and green onions topped with shiitake mushrooms in a bowl
      Sesame-shiitake kelp noodles with homemade peanut dressing
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    bowl of creamy vegan miso ramen with tofu, bok choy, and other veggies

    Creamy Vegan Miso Ramen Recipe

    A cozy bowl of creamy vegan miso ramen, ready in 20 minutes. Serve this easy vegan ramen recipe with whatever veggies you have on hand!
    Prevent your screen from going dark
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Main Course, Side Dish, Soup
    Cuisine: Vegan
    Keyword: creamy vegan ramen, easy vegan ramen, vegan miso ramen, vegan ramen
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 309kcal
    Author: Becky Striepe

    Ingredients

    • 6-8 ounces dry ramen noodles
    • 2 cups water
    • 4 cloves garlic - peeled
    • 2" piece of fresh ginger - peeled
    • ¼ cup miso
    • 2 vegan chicken broth cubes - or 2 teaspoons vegan chicken broth paste
    • 1 ½ cups baby carrots - cut into ½" rounds
    • 3.5 ounces shiitake mushrooms - sliced
    • 2.5 cups unsweetened soy milk

    Optional Toppings

    • 1 batch Air Fryer Baby Bok Choy - You can saute in a pan with a little oil, if you don't have an air fryer. You can also use other sautéed greens, if you prefer
    • 1 cup corn kernels - fresh, frozen, or canned is fine
    • sesame seeds - or peanuts
    • fresh cilantro - chopped
    • avocado - diced
    • green onions - chopped
    • sriracha sauce
    • tofu - raw, baked, or air fried

    Instructions

    • Cook the noodles according to package directions. Drain, rinse, toss with a little bit of sesame or olive oil so they don't stick together, and divide between your bowls.
    • In your blender, combine the garlic and ginger with a splash of water. Puree until smooth.
    • In a soup pot or Dutch oven, combine the garlic-ginger puree, water, miso paste, broth cubes, carrots, and mushrooms. Simmer, stirring occasionally, until the miso and broth cubes are totally dissolved and the carrots soften, about 8-12 minutes. Prepare your other toppings while the noodles and soup cook.
    • When the veggies are softened, remove the pan from the heat and stir in the soy milk. Ladle the broth and veggies over the noodles, then serve with the toppings of your choice on the side, so everyone can build their own bowls!

    Video

    Notes

    The trick to making this recipe in 20 minutes is timing. Prep as much as possible while you cook the noodles, and do any remaining prep work while the miso broth simmers.
    Leftovers will keep for up to 4 days in the fridge. If you can, store the noodles separate from the broth. Reheat on the stovetop or in the microwave.
    Nutritional information is calculated for the soup only. Toppings will add to the total calories.

    Nutrition

    Nutrition Facts
    Creamy Vegan Miso Ramen Recipe
    Amount per Serving
    Calories
    309
    % Daily Value*
    Fat
     
    11
    g
    17
    %
    Saturated Fat
     
    4
    g
    20
    %
    Polyunsaturated Fat
     
    3
    g
    Monounsaturated Fat
     
    4
    g
    Sodium
     
    1950
    mg
    81
    %
    Potassium
     
    510
    mg
    15
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    12
    g
    24
    %
    Vitamin A
     
    6954
    IU
    139
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    236
    mg
    24
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Joe

      March 08, 2019 at 8:08 pm

      Yum! Thanks for the inspiration! Just wanted to let you know that we featured your recipe on our cheap vegan ramen recipes blog post here: https://cheapveganshop.com/in-the-kitchen/cheap-vegan-ramen-recipes/

      Reply
      • Becky Striepe

        March 11, 2019 at 11:16 am

        Thank you, Joe! I appreciate the love.

        Reply
    2. Sarah De la Cruz

      December 03, 2018 at 1:47 pm

      Oh, we love ramen! We'll give your version a try. All about easy weeknight meals with the boys' busy schedules!!!

      Reply
      • Becky Striepe

        December 05, 2018 at 10:05 am

        Me too! Easy, cozy meals are the best!

        Reply
    3. Cadry

      November 28, 2018 at 9:21 pm

      5 stars
      I haven't tried the Not Chicken broth cubes. Lately, I've been into Better Than Bouillon. I'll have to give them a whirl!

      Oh, my gosh, this ramen is seriously calling to me. It's been so cold lately, I need allllll of the cozy foods. Avocado in ramen? You're doing the good work here!

      Reply
      • Becky Striepe

        November 29, 2018 at 12:11 pm

        Better Than Bouillon would totally work in this recipe, too! I get the cubes because that's what Kroger stocks. They have a not beef variety that is harder to find around here but so good!

        Avocado in allll of the food! :D

        Reply
    4. Dianne

      November 26, 2018 at 11:25 am

      5 stars
      I love Nani Dorothy's advice of never being idle in the kitchen. This is so perfect for busy weeknights and lazy Sunday afternoons.

      Reply
      • Becky Striepe

        November 26, 2018 at 12:18 pm

        Right? It really stuck with me, and I love having as few dishes as possible to deal with after mealtime.

        Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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