vegan miso ramen

Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes. 

Creamy Vegetarian Peanut Miso Ramen

vegetable oil

onion,

tomato,

cup shiitake mushrooms

cloves

water

organic miso paste

peanut butter

packages dry ramen noodles

eggs, soft-boiled

sweet corn, thawed (175 g)

cup bean sprouts

scallions, chopped

white sesame seeds (for garnish)

Heat vegetable oil over medium heat for 2 minutes in a large pot. Add in chopped onion, sliced tomato, shiitake mushrooms and minced garlic. (If you use dried shiitake mushroom, make sure to rehydrate them by pre-soaking them in water for at least 20 minutes before use). Stir and cook for 5 minutes until the tomatoes are soft and mushy.

Add in water and bring it to a boil. Stir in miso paste and peanut butter, and dissolve into the soup. Simmer uncovered for 5 minutes.

Add the ramen noodles in the soup and cook for 2-3 minutes until soft. Stir the noodles occasionally with chopsticks to prevent them from sticking together.

Make the Peanut Miso Soup Base:

In a small pot, bring water to a boil. Add eggs and cook for 6 minutes while continuously stirring the eggs clockwise in the boiling water for the first minute so the egg yolk sits right in the centre.

Once done, remove the eggs and immediately place them in an ice water bath for a few minutes.

Make the Soft-boiled Eggs

Divide and pour the ramen soup with noodles evenly into two large bowls.

Add in corn, bean sprouts, chopped scallions, and soft-boiled egg on top. Sprinkle sesame seeds on top and serve hot.

Assemble the Ramen Bowls:

I've been looking for a ramen recipe to try at home and this one fit the bill. So full of flavor and easy to make!

You have no idea how excited I am to add this to our weekly dinner rotation!  We have a serious addiction to miso, and also the the awesome peanut butter-y flavors in some Thai foods ... this is like the most wonderful combination of those flavors.  So glad I found this recipe!

My boys love Ramen---so I decided to make your recipe and they were all over it! My son says he is never going back to eating pre-packaged ramen noodles! I cannot tell you how happy that makes me. This recipe is a keeper!
H

I cant get enough of Ramen. Any new recipe and try to get fresh flavors. I tired this recipe too and i must say it was lovely. Just the flavors i was looking for. Its a hit!

These vegan miso ramen noodles are so quick, delicious, and satisfying! Make these in the Instant Pot or on the stovetop for a hearty meal that everyone will love. This entire recipe takes less than 10 minutes to cook!

Creamy Vegan Miso Ramen Noodles

block Packaged ramen noodles

Canned coconut cream (unsweetened)

tbsp White miso paste (mixed with ¼ cup hot water)

Vegetable broth

Vegan butter

Mixed vegetables (frozen)

To the Instant Pot or pressure cooker, add 1 block of ramen noodles, 1 cup of mixed vegetables (frozen), and 1 1/2 cups vegetable broth. 

Close the lid and set the valve to sealing. 

Pressure cook on HIGH for 1 minute.

While the Instant Pot is cooking, whisk 1 tablespoon of white miso paste with 1/4 cup hot water until it combines and there are no clumps.

After the 1 minute timer, release the steam until the floating pin drops, then open the lid. 

Stir the noodles. 

Set the Instant Pot to Sauté. Add the miso mixture, 1/2 cup of coconut cream, and 1 tablespoon vegan butter. 

Continue stirring and sauté for about 5 more minutes, until the soup becomes a bit thicker and less watery. 

Serve miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.  

Instant Pot Instructions

Bring 1 1/2 cups water or vegetable broth to a boil in a medium-sized pot on the stove. 

While boiling, whisk 1 tablespoon of white miso paste with 1/4 cup hot water until it combines and there are no clumps.

Once boiling, add 1 block of ramen noodles. Boil until noodles are soft, then bring temperature down to a simmer. 

While simmering, add the miso mixture, the vegan butter, the coconut cream, and the frozen mixed vegetables. 

Stir to combine well. 

Continue to simmer until the soup has thickened and the vegetables are cooked through. 

Serve vegan miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.

Stovetop Instructions

This Vegan Miso Ramen is a quick and easy one-pot recipe that can be made in 25 minutes. The broth is made out of a creamy, satisfying and flavorful base that is blooming with umami goodness! With its aromatic blend of miso, sesame, and ginger, topped with an array of colorful vegetables and tofu, this vegan twist on a classic favorite is sure to satisfy your cravings.

Vegan Miso Ramen (Easy One-pot Recipe)

tbsp sesame oil

scallions

thumb-sized ginger

garlic

250 ml plant milk

-6 dried shiitake mushroom

tbsp gochujang

tbsp sesame paste (or tahini)

soy sauce

tbsp white miso paste

instant ramen noodles

baby bok choy

g corn

soft tofu

Scallions (green part)

Sesame seeds

Rehydrate the dried shiitake mushrooms by soaking them in a bowl of hot water.

Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.

In a pot or shallow pan, on medium heat, add sesame oil, followed by the white part of the scallion, minced garlic, and ginger.

Stir fry the aromatics until fragrant. Reduce heat, then add in the sesame paste, sesame oil, gochujang, and soy sauce. Mix until it forms a paste.

Add the rehydrated shiitake mushrooms and the water to the pot. Bring to a soft boil.

Add the plant milk and mix well, making sure that there are no crumbs left. Bring to a low simmer.

Prepare the Ramen broth:

Meanwhile, wash the bokchoy and cut it in half. Cut the tofu in small cubes.

Add the bok choy, frozen corn and instant ramen noodles and cook for 5 minutes. Add in the tofu cubes and cook for another 2 minutes. Turn off the heat.

Add the miso paste to the pot through a sieve or strainer, mix well to combine. This is to make sure not to burn off the antibiotics of the miso from the heat.

Serve the ramen and toppings in a bowl, top with sesame seeds and the green part of the scallion. Enjoy!

Make the toppings:

https://www.youtube.com/watch?v=JYzo7DZLHsw

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Top 3 vegan miso ramen recipes from across the web

The most viewed vegan miso ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Vegetarian Peanut Miso Ramen

Creamy Vegan Miso Ramen Noodles

Vegan Miso Ramen (Easy One-pot Reci...

The most viewed vegan miso ramen recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine