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!
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!
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.
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.
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.
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.
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
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.
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!
Yes. Just use gluten-free noodles, and you're good to go.
More vegan noodles!
Creamy Vegan Miso Ramen Recipe
- 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
- 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
- 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!