Vegan Ramen with Miso Broth
Few meals are as comforting as a steaming bowl of ramen. This vegan version uses a miso-based broth that’s full of umami, paired with noodles, crispy tofu, and fresh vegetables. It’s quick enough for weeknights but satisfying enough to feel like a treat.
Each bite gives you a mix of textures – chewy noodles, crunchy vegetables, and silky broth.
Storage & Leftovers
- Best served fresh, but broth can be made 2 days ahead.
- Store noodles separately to prevent them from going mushy.
Ingredient Swaps & Variations
- Use soba or rice noodles instead of ramen.
- Swap tofu for tempeh or seitan.
- Add miso paste at the end for a stronger flavour.
Serving Suggestions
- Garnish with nori strips, sesame seeds, or chilli oil.
- Pair with steamed edamame or gyoza.
Mini FAQ
Q: Can I make this gluten-free?
A: Yes – just use gluten-free noodles and tamari.
Q: Can I make the broth spicier?
A: Add chilli paste or sriracha to taste.
Vegan Ramen with Miso Broth
A warming bowl of ramen made with rich miso broth, noodles, tofu, and fresh vegetables. Comforting, nourishing, and packed with umami flavour.
Ingredients
- 4 cups vegetable broth
- 2 tbsp white miso paste
- 1 garlic clove, minced
- 1 inch ginger, grated
- 200 g ramen noodles
- 200 g tofu, cubed and pan-fried
- 1 cup bok choy
- 1 cup mushrooms, sliced
Instructions
- Simmer broth with garlic, ginger, and miso for 5 minutes.
- Add noodles and cook until tender.
- Add tofu and vegetables, cook 5 more minutes.
- Serve hot with toppings of choice.
Notes
Top with spring onions, chilli oil, or sesame seeds.
Tried this recipe?Let us know how it was!
