This easy vegan miso ramen is incredibly delicious and comes together in just fifteen minutes! Blend or process the ingredients, cook the broth for ten minutes, whisk in miso, then add noodles and your favorite toppings.
That’s it — a fast, satisfying bowl of miso ramen you can make any weeknight. The broth is creamy, bright and flavorful, and you can easily adjust the spice and toppings to suit your taste.
I developed this recipe after experimenting for months and sampling many vegan ramen versions. While it’s not an authentic, traditional ramen, it’s full of flavor and incredibly easy to prepare — perfect for when you want a slurpy, comforting bowl in minutes.
The broth is the star here: blended aromatics, tahini and miso create a rich, silky base you’ll want to sip straight from the bowl. You can make the heat milder or bolder by varying the sriracha and white pepper.
How to make it
Start by preparing the broth ingredients and blending them until smooth. Then bring the mixture to a simmer for about ten minutes while you cook the noodles and prep toppings.
Peel the garlic and ginger and roughly chop the white part of a spring onion. Add these to a food processor or high-powered blender along with tahini, sesame oil, sriracha, rice vinegar, soy sauce and white pepper. Process until as smooth as possible, about two minutes. While blending, drizzle in one cup of water to help the mixture emulsify.
If you don’t have a spring onion, substitute a mild white onion or the white parts of scallions to make about one cup chopped. The white part contributes savory depth; the green tops are best reserved for garnish.
Transfer the blended mixture into a medium pot, add the remaining seven cups of water and bring to near-boil over high heat. Reduce to medium so it simmers vigorously but doesn’t fully boil, and let it cook for nine minutes while you prepare noodles and toppings. Avoid cooking the noodles directly in the broth — they will become gummy.
Cook the dried ramen noodles according to package directions, then drain and rinse with cold water. Divide the noodles into bowls so they’re ready when the broth is finished.
When the broth is done simmering, turn off the heat. Scoop three tablespoons (or your preferred amount) of red miso paste into a small bowl and whisk in half a cup of the hot broth until smooth. Return the miso mixture to the pot and stir to combine. Let stand for one minute on residual heat — do not boil after adding miso, as boiling can diminish the flavor and affect the beneficial properties of the miso.
Assemble the ramen
Ladle the miso broth over the bowls of noodles and top immediately. Serve right away so the noodles stay springy and the toppings retain texture.
If you’re serving picky eaters or children who prefer cooler food, wait for the broth to cool slightly before combining. For a fun family meal, set out toppings in small bowls so everyone can customize their own ramen.
Vegan ramen topping ideas
Great toppings make the bowl. Mix and match the following for texture and flavor:
- Chopped green parts of spring onions or scallions
- Crushed or chopped salted peanuts
- Raw beansprouts, plain or tossed with a splash of rice vinegar or lemon
- Fried tofu puffs or cubed silken tofu
- Sweetcorn
- Toasted nori, cut into strips or snipped
- Sesame seeds
- Flash-fried or simmered bok choy
- Cooked mushrooms (shiitake or cremini work well)
If you add mushrooms or bok choy, you can steam or simmer them over the broth while it cooks, then remove and use as toppings.
Storing leftovers
This batch makes about four large or up to six smaller servings. The broth keeps refrigerated for up to four days, so making the full amount is convenient if you want ready-to-warm ramen during the week.
Do not freeze the broth — it separates and won’t recombine well after thawing. Also, don’t store cooked noodles in the broth; they will absorb liquid and become soft. For packed lunches, store noodles and toppings separately from the broth. Reheat the broth and pour it over the noodles and toppings just before serving.
If you try this recipe, feel free to rate it and share a photo — I love seeing variations and how you top your bowls!
📖 Recipe
Easy Vegan Miso Ramen Recipe (15-min!)
A creamy vegan miso ramen that builds deep flavor from miso and tahini blended with aromatics. Ready in fifteen minutes.
5 minutes
10 minutes
15 minutes
Ingredients
Ramen Broth
- 8 cloves garlic
- 2-inch piece of ginger
- 1 large spring onion (white part only)
- 3.5 tbsp tahini
- 2.5 tbsp sesame oil
- 1 tbsp sriracha (adjust to taste)
- 1.5 tbsp rice vinegar
- 3 tbsp soy sauce (low-sodium preferred)
- 8 cups (64 fl oz) water (divided)
- 1/4 tsp white pepper
- 3 tbsp red miso paste (or white miso for a milder flavor)
To Serve
- 8–12 oz dried ramen noodles (about 2 oz per person)
- Toppings of choice (sweetcorn, tofu puffs, chopped green onion tops, beansprouts, etc.)
Instructions
- Peel garlic and ginger. Roughly chop the white part of a spring onion. Add to a food processor or high-powered blender with tahini, sesame oil, sriracha, rice vinegar and soy sauce. Blend until smooth, about two minutes.
- With the processor running, drizzle in one cup of water until incorporated. Transfer the mixture to a medium pot and add the remaining 7 cups of water. Heat on high.
- When the pot is bubbling but not fully boiling, reduce heat to medium and simmer for 9 minutes. Cook the noodles according to package instructions and prepare toppings.
- Turn off the heat. Whisk half a cup of hot broth into the miso until smooth, then return it to the pot. Stir and taste for seasoning. Do not boil after adding miso.
- Divide noodles among bowls, ladle the broth over them, add toppings and serve immediately.
Notes
Red miso gives a stronger flavor; substitute white miso for a milder taste. Do not boil the broth after adding miso. Apple cider vinegar can replace rice vinegar if needed. Toppings are optional but highly recommended for texture and contrast.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 449
Total Fat 23g
Carbohydrates 49g
Protein 12g