Umami-Rich Miso Ramen
This miso ramen is a warm hug in a bowl, rich in flavor and packed with healing ingredients. I love how quick and comforting it is, perfect for those cozy evenings.
I first fell in love with ramen during a trip to Japan, where the broth was so rich and comforting.
This vegan version brings back those memories while being nourishing and completely plant-based.
Miso is such a powerhouse of flavor and nutrition, and it always makes me feel good to know I’m using such wholesome ingredients.
Plus, I can whip it up in about 30 minutes, which is a lifesaver on busy days!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using white miso for a milder flavor, but yellow works, too! If you're a fan of spice, feel free to add some chili oil or flakes for a kick. Soba noodles are my go-to, but rice noodles or udon can work just as well.
Tips & Notes
- •I like to keep my miso paste in a glass jar in the fridge – it lasts a long time and is ready whenever I need a flavor boost.
- •If you're short on time, you can skip frying the tofu and just add it straight into the broth; it still tastes great!
Recipe Variations
- •Sometimes, I’ll add a splash of coconut milk for a creamy twist, which makes it feel extra indulgent.
- •You could also top it with some pickled vegetables for an extra tangy flavor – so good!
Storage & Freezing
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just know that the noodles may soak up some of the broth, so you might want to add a splash of water when reheating.
Frequently Asked Questions
Can I use different vegetables?
Absolutely! I often throw in mushrooms, bok choy, or whatever greens I have on hand. Just remember to adjust the cooking time for harder veggies like carrots.
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This miso ramen is a warm hug in a bowl, rich in flavor and packed with healing ingredients. I love how quick and comforting it is, perfect for those cozy evenings.
Ingredients
Instructions
- 1
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and sliced ginger, sautéing until fragrant, about 2 minutes.
- 2
Pour in the vegetable broth and bring it to a gentle simmer.
- 3
While the broth is heating, prepare the tofu. You can pan-fry it in a separate skillet until golden brown or just add it directly to the broth for a softer texture.
- 4
Stir in the miso paste and soy sauce into the simmering broth until well combined.
- 5
Add the soba noodles to the pot and cook according to package instructions, usually about 4-5 minutes.
- 6
Once the noodles are nearly cooked, toss in the baby spinach and cubed tofu, letting everything heat through for another minute.
- 7
Taste the broth and adjust seasoning if necessary. You can add more miso or soy sauce depending on your preference.
- 8
Serve the ramen hot in bowls, garnished with sliced green onions, nori strips, and a sprinkle of toasted sesame seeds.
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