If you’re craving a big, warm bowl of comfort, this Vegetarian Miso Ramen is exactly what you need. It’s rich, savory, and packed with umami flavor from the miso broth.
The best part? It’s super easy to make at home—no fancy ingredients, just simple, delicious flavors that come together in under 30 minutes.
This is a great meal for the whole family, and you can customize it with different toppings to make everyone happy. Plus, kids love slurping up the noodles!
Let’s get cooking! 🍜
What You’ll Need
For the Broth:
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 4 cups vegetable broth
- 1 cup unsweetened oat milk (or any plant-based milk)
- 1 teaspoon sugar
For the Noodles & Toppings:
- 2 packs fresh or dried ramen noodles
- 1 cup shiitake mushrooms, sliced
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup bok choy
- 1/2 cup green onions, sliced
- 2 soft-boiled eggs (optional for vegetarians)
- 1 tablespoon sesame seeds
- 1 teaspoon chili flakes (optional)
Pro Tips for the Best Miso Ramen
- Don’t boil the miso! Miso is packed with probiotics that get destroyed by high heat, so stir it in at the end for the best flavor.
- Use fresh ramen if you can. Fresh noodles have a better texture, but dried ones work just fine.
- Customize your toppings! Swap out veggies based on what you have—baby spinach, carrots, or even tofu make great additions.
- Make it spicy. Add a drizzle of chili oil or a pinch of red pepper flakes if you like a little heat.
- Keep leftovers separate. Store the broth and noodles separately so they don’t get soggy.
Tools You’ll Need
- Large pot
- Medium saucepan
- Cutting board
- Sharp knife
- Measuring spoons
- Ladle
Substitutions & Variations
- Gluten-Free? Use tamari instead of soy sauce and swap for rice noodles.
- No oat milk? Use almond, soy, or even coconut milk for creaminess.
- Soy-Free? Use coconut aminos instead of soy sauce.
- Want extra protein? Add tofu cubes or edamame.
Step-by-Step Instructions
1. Sauté the Garlic & Ginger
Heat sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, stirring for about 1 minute until fragrant.
2. Add Miso & Liquids
Reduce the heat to low. Stir in the miso paste, soy sauce, rice vinegar, and sugar until combined. Slowly pour in the vegetable broth and oat milk, whisking until smooth. Simmer for 5 minutes.
3. Cook the Noodles
In a separate pot, bring water to a boil. Add ramen noodles and cook according to package instructions (usually 2-3 minutes). Drain and set aside.
4. Sauté the Mushrooms
In a small pan, heat a teaspoon of sesame oil over medium heat. Add sliced shiitake mushrooms and cook for 3-4 minutes until tender.
5. Assemble the Ramen
Divide cooked noodles into bowls. Ladle the miso broth over the noodles. Top with sautéed mushrooms, corn, bok choy, green onions, sesame seeds, and a soft-boiled egg if using. Sprinkle with chili flakes for heat.
Leftovers & Storage Tips
- Store broth & noodles separately to keep the noodles from getting soggy.
- Refrigerate broth for up to 3 days in an airtight container.
- Reheat gently on the stove—don’t boil the miso!
- Freeze the broth for up to 2 months (but don’t freeze the noodles).
Final Thoughts
This homemade Vegetarian Miso Ramen is so much better than takeout and totally customizable for your family. Whether you keep it simple or load it up with extra toppings, it’s guaranteed to be a cozy, slurp-worthy meal.
Give it a try and let me know how you liked it! Drop a comment below with your favorite ramen toppings or any questions. 🍜💕