This vegan ramen stars a silky, savory miso-infused broth , layered with aromatics, soy, and sesame. It’s finished with crispy pan-seared tofu , fresh veggies, and springy ramen noodles. Rich without being heavy, it's comfort in a bowl with deep umami flavor and a rainbow of toppings.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Broth
1 tbsp sesame oil
1 tbsp neutral oil (like sunflower or avocado)
1 small onion, thinly sliced
4 cloves garlic, minced
1 inch piece fresh ginger, grated
1 tbsp white miso paste
1 tbsp red miso paste (or use all white for a milder broth)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
5 cups vegetable broth
1 tsp toasted sesame oil (for finish)
For the Tofu
1 block (14 oz / 400 g) firm tofu, drained and pressed
1 tbsp soy sauce
1 tsp cornstarch (for crisping)
1 tbsp sesame oil or neutral oil, for frying
Noodles & Toppings
10 oz ramen noodles (fresh or dry, wheat-based or rice for gluten-free)
1 cup shiitake mushrooms, sliced (fresh or rehydrated)
1 cup baby spinach or bok choy
1 medium carrot, julienned
½ cup corn kernels (fresh, frozen, or grilled)
2 scallions, thinly sliced
Toasted sesame seeds and chili oil (optional for garnish)
Nori sheets or strips (optional)
Suggested Additions
Quick-pickled radishes or cucumbers
Chili crisp or sriracha for heat
Kimchi (vegan version) for a fermented bite
Prepare the Tofu
1
Cut tofu into cubes or rectangles. Pat dry.
Toss in soy sauce and cornstarch to lightly coat.
Heat oil in a nonstick pan over medium heat.
Sear tofu for 3–4 minutes per side , until golden and crisp. Set aside.
Start the Broth
2
In a large saucepan or pot, heat sesame and neutral oil over medium heat.
Sauté onion, garlic, and ginger for 3–5 minutes until softened and aromatic.
Stir in miso pastes and let them gently toast for 1 minute.
Simmer the Base
3
Add soy sauce, rice vinegar, and vegetable broth.
Bring to a gentle simmer (not a hard boil), and let simmer for 10–15 minutes .
Stir in toasted sesame oil just before serving for depth and aroma.
Cook the Noodles & Veggies
4
In a separate pot, cook ramen noodles according to package directions. Drain and rinse briefly.
Optional: sauté mushrooms in a splash of soy sauce or broth for extra flavor.
Blanch bok choy or spinach in hot broth or water for 30 seconds until wilted.
Assemble the Bowls
5
Divide noodles into deep bowls.
Ladle hot miso broth over top.
Arrange tofu, mushrooms, spinach, carrots, corn, and other toppings artfully on top.
Finish with scallions, sesame seeds, and optional chili oil or nori strips.
Tips for Success
6
Don’t boil miso paste directly—it dulls the flavor. Always simmer gently.
Make it creamier by stirring in 1–2 tbsp unsweetened soy milk or a spoonful of tahini .
Use a kombu dashi base (vegan seaweed broth) for even deeper umami.
Drink Pairing
7 Pair with a cold Japanese lager , sparkling water with yuzu , or lightly sweetened green tea to balance the savory richness.
Ingredients For the Broth
1 tbsp sesame oil
1 tbsp neutral oil (like sunflower or avocado)
1 small onion, thinly sliced
4 cloves garlic, minced
1 inch piece fresh ginger, grated
1 tbsp white miso paste
1 tbsp red miso paste (or use all white for a milder broth)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
5 cups vegetable broth
1 tsp toasted sesame oil (for finish)
For the Tofu
1 block (14 oz / 400 g) firm tofu, drained and pressed
1 tbsp soy sauce
1 tsp cornstarch (for crisping)
1 tbsp sesame oil or neutral oil, for frying
Noodles & Toppings
10 oz ramen noodles (fresh or dry, wheat-based or rice for gluten-free)
1 cup shiitake mushrooms, sliced (fresh or rehydrated)
1 cup baby spinach or bok choy
1 medium carrot, julienned
½ cup corn kernels (fresh, frozen, or grilled)
2 scallions, thinly sliced
Toasted sesame seeds and chili oil (optional for garnish)
Nori sheets or strips (optional)
Suggested Additions
Quick-pickled radishes or cucumbers
Chili crisp or sriracha for heat
Kimchi (vegan version) for a fermented bite
Directions Prepare the Tofu
1
Cut tofu into cubes or rectangles. Pat dry.
Toss in soy sauce and cornstarch to lightly coat.
Heat oil in a nonstick pan over medium heat.
Sear tofu for 3–4 minutes per side , until golden and crisp. Set aside.
Start the Broth
2
In a large saucepan or pot, heat sesame and neutral oil over medium heat.
Sauté onion, garlic, and ginger for 3–5 minutes until softened and aromatic.
Stir in miso pastes and let them gently toast for 1 minute.
Simmer the Base
3
Add soy sauce, rice vinegar, and vegetable broth.
Bring to a gentle simmer (not a hard boil), and let simmer for 10–15 minutes .
Stir in toasted sesame oil just before serving for depth and aroma.
Cook the Noodles & Veggies
4
In a separate pot, cook ramen noodles according to package directions. Drain and rinse briefly.
Optional: sauté mushrooms in a splash of soy sauce or broth for extra flavor.
Blanch bok choy or spinach in hot broth or water for 30 seconds until wilted.
Assemble the Bowls
5
Divide noodles into deep bowls.
Ladle hot miso broth over top.
Arrange tofu, mushrooms, spinach, carrots, corn, and other toppings artfully on top.
Finish with scallions, sesame seeds, and optional chili oil or nori strips.
Tips for Success
6
Don’t boil miso paste directly—it dulls the flavor. Always simmer gently.
Make it creamier by stirring in 1–2 tbsp unsweetened soy milk or a spoonful of tahini .
Use a kombu dashi base (vegan seaweed broth) for even deeper umami.
Drink Pairing
7 Pair with a cold Japanese lager , sparkling water with yuzu , or lightly sweetened green tea to balance the savory richness.
Vegan Ramen with Miso Broth & Tofu
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