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.
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.
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.
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.
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.
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.
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.
Pair with a cold Japanese lager, sparkling water with yuzu, or lightly sweetened green tea to balance the savory richness.
4 servings