Let's get down and slurpy with this creamy vegan miso ramen! It's easy to make and super satisfying with over 31g of protein.
Can you think of anything more satisfying than a big bowl of creamy vegan miso ramen? It doesn't matter if the weather is hot or cold, there's something about ramen that just hits the spot every time. This one has a smooth and creamy broth packed with umami flavour, noodles and veggies. And lots of veggies (plus tofu) means lots of protein and fibre! Nutritious and delicious!
Ramen can be intimidating to make at home because there are so many elements to prepare. But this one is different! The veggies cook in the same water as the noodles, and the tofu is cooked in the air fryer or oven. Easy, delicious and delightful!
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🍛 Ingredients for Creamy Vegan Miso Ramen
Picture this: I'm in my pantry tapping my temples because I've forgotten to read the ingredients bit of this blog post. HOW SILLY! But now's your chance! You can avoid my mistake and get a full grasp of what you'll need BEFORE you go into the pantry! Just see below!
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For the Tofu
- Extra firm tofu
- Reduced sodium soy sauce
- Sesame oil
- Agave syrup
- Rice vinegar
The Broth
- Olive oil
- Spring onions
- Garlic
- Ginger
- Shiitake mushrooms
- Vegetable stock or broth
- White miso paste
- Soy milk
Serving:
- Pak choi, halved
- Sweetcorn, frozen or fresh
- Noodles (wheat ramen or soba noodles will do)
- Spring onion, finely chopped for serving
📝 Nutrition Notes!
Who do we have here then?? Some boisterously nutritious super-ingredients?? You betcha! Here are my three fave ingredients from this creamy vegan miso ramen recipe!
- Shiitake Mushrooms - They contain many of the same amino acids as meat and contain vitamin B5 and copper!
- Extra Firm Tofu - Tofu is a complete source of protein and many other nutrients! The extra firm stuff has less water and therefore more good stuff per gram!
- Pak Choi - A great source of vitamins C and E as well as selenium and beta carotene!
🍛 How to make Creamy Vegan Miso Ramen
Fancy a closer look at how to make this vegan creamy miso ramen? Just four easy steps stand between you and this lip smacking slurp fest of a bowl!
1. Prep the tofu: Preheat your oven or air fryer to 200°C. Slice the tofu into cubes and toss them in a bowl with the other tofu ingredients. Spread the coated tofu on a baking sheet or in the air fryer basket, then bake or air fry for 15-20 minutes.
2. Make the broth: Heat sesame oil in a medium saucepan over medium heat. Sauté spring onions, garlic, and ginger for 3-5 minutes. Add all other broth ingredients (except miso paste and soy milk). Bring to a simmer, then reduce heat to low and let it simmer for 10 minutes.
3. Cook the veggies and noodles: Boil water in a separate saucepan. Just before serving, cook pak choi and sweetcorn until just done. Remove them from the water, then use the same pan to cook the noodles.
4. Assemble and serve: Divide miso paste and soy milk between two bowls. Spoon in some broth and stir until smooth. Divide noodles between bowls, stir in more broth, and top with cooked pak choi, shiitake mushrooms, tofu, and fresh coriander. Serve it hot and savour the goodness!
🤷♀️ Creamy Vegan Miso Ramen FAQs
A: Yes, it's entirely vegan, using plant-based ingredients like miso paste and soy milk for a creamy and satisfying broth without any animal products.
A: Absolutely! Feel free to add your favourite vegetables, such as edamame beans, kimchi, or spinach, to personalise the dish to your liking.
Did you love this creamy vegan miso ramen? Looking for something similar? Why not try my Cauliflower White Bean Soup? Or how about my Ten Minute Vegan Noodles for something quick and easy?
Creamy Vegan Miso Ramen
Equipment
- Oven or air fryer
- Medium Bowl
- 2 Medium Saucepans
Ingredients
For the tofu
- 280 g extra firm tofu
- 2 teaspoon reduced sodium soy sauce or tamari for gf version
- ½ tablespoon sesame oil
- 1 teaspoon agave syrup
- 1 teaspoon rice vinegar
For the broth
- 1 teaspoon olive oil
- 4 spring onions chopped
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 6 shiitake mushrooms sliced
- 200 ml vegetable stock or broth
- 400 ml boiling water
- 2 teaspoon white miso paste
- 120 ml soy milk
To serve
- 1 pak choi halved
- 100 g sweetcorn frozen or fresh
- 200 g noodles wheat ramen or soba/rice noodles for a gf version
- 1 spring onion finely chopped for serving
- crispy chilli oil (optional)
Instructions
To Make the Tofu
- Preheat oven or air fryer to 200 °C.
- Slice the tofu into cubes then place in a medium bowl. Add the remaining tofu ingredients and stir to coat.280 g extra firm tofu, 2 teaspoon reduced sodium soy sauce, ½ tablespoon sesame oil, 1 teaspoon agave syrup, 1 teaspoon rice vinegar
- Spread the tofu on a baking sheet or the basket of your air fryer and bake or air fry for 15-20 mins.
To make the broth
- Place a medium saucepan over medium heat and add the olive oil. Add the spring onions, garlic and ginger and fry for 3-5 minutes. Add a splash of water if the ingredients start to catch.1 teaspoon olive oil, 4 spring onions, 2 cloves garlic, 1 tablespoon ginger
- Add the remaining ingredients to the pan except for the miso paste and soy milk. Bring to a simmer then reduce the heat to low. Leave to simmer for 10 minutes.6 shiitake mushrooms, 200 ml vegetable stock, 400 ml boiling water
- Bring a separate saucepan of water to the boil. When you’re almost ready to serve, cook your pak choi and sweetcorn until just cooked. Remove from the water then cook your noodles in the same pan.1 pak choi, 100 g sweetcorn, 200 g noodles
- Divide the miso and soy milk between two bowls. Spoon in a little broth then stir together until smooth. Divide the noodles between the two bowls and then stir in more broth.2 teaspoon white miso paste, 120 ml soy milk
- Top with the cooked pak choi, the shiitake mushrooms, the tofu and some chopped spring onions. If desired, add a little crispy chilli oil. Serve hot and enjoy.1 spring onion
EK
This is super a nice meal to have on a cold day but generally just absolutely delicious! Added edamame and super impressed that the broth is so freaking tasty without any salt in the recipe. The little bit of miso with the soy milk made it so incredibly yummy. Adding this to my regular go tos! X
Christina
Just like one of my favourite dishes at Ohyama Ramen in Whistler! It'll be getting used A LOT from here on out 😋
Jade
So easy and soooo yummy!
Bee
This has quickly become a staple in our house. Had it four times in one week! I also added edamame beans like the other comment on here. It’s so tasty and comforting. Great for the cold winter nights!