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It’s time for a Vegan Miso Ramen Soup meal! This easy to make, umami-packed dish is sure to satisfy your cravings. There’s something special about chewy noodles combined with the rich miso broth that’s unbeatable. Scroll down to get the recipe now and make your own vegan miso ramen for dinner tonight!
Vegan Miso Ramen Soup — Miso soup has always been one of my favorite things when we go to Japanese restaurants. And, this Miso Ramen makes it a whole meal in a nice hot bowl of soup.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Healthy eating
As part of the healthy eating project, I got to have some miso soup on Day 11 of the healthy clean eating cleanse, so I was reminded of how tasty it is!
Treat yourself to a delicious vegan miso ramen – the perfect comfort food! Packed with flavor and easy to make, this soup is a healthy meal option for busy days. It’s sure to become your favorite go-to dish.
Sometimes we add ½ cup frozen peas.
Or, we add a beautiful poached egg or two on top.
You could also add carrots, broccoli, bamboo shoots, baby corn, or water chestnuts as your heart desires.
What to do with the flavor packet
To get the dried ramen noodles, I buy those really cheap packages of ramen that you can make on the stove, and they’re about 30 cents each.
Take the flavor packet out and throw it away (or in the compost).
It’s really high in sodium, and has very little redeeming value, so I don’t feel too bad doing this.
Replacing the flavor packet with miso is a much healthier choice.
Miso is high in vitamin B12, low in calories, a decent source of protein (2 grams of protein for just 25 calories). And, it’s so much tastier than those packets.
Looking for more things to do with that miso paste? Check out my Miso Walnut Sauce, Miso Glazed Cod, and Miso Tahini Pasta.
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Vegan Miso Ramen Recipe
Vegan Miso Ramen Soup
Ingredients
- ½ sheet dried sushi nori roasted seaweed, chopped
- 2 cups vegetable broth or water
- 1 sheet dried ramen noodles uncooked
- ½ cup cubed tofu
- ¼ cup white miso paste
- 1 tablespoon chopped green onion
Instructions
- Place the chopped seaweed in a small bowl and cover with ½ cup tap water. Set aside.
- Pour the broth or water into a pot and bring to a boil. Add the ramen noodles, and cook for 3 minutes, breaking noodles apart as the cook.
- Turn the heat to medium-low and add the soaked seaweed, the soaking liquid, and the tofu. Simmer for 2 minutes.
- In the meantime, place the miso paste into a bowl, and carefully add ½ cup of the hot broth. Whisk the miso paste into the broth so that there are no clumps left, and it’s a smooth mixture.
- Carefully pour the ramen, tofu, and remaining broth into the bowl with the miso mixture. Top with chopped green onion, & enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
justine
This looks so lovely. I love miso soup and the idea of putting ramen in is genius! I’ve been going through an Asian food phase (or faux-Asian, since I just sort of make it all up)…
Debbie
I love a good miso soup, and this looks mouthwatering! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Healing Tomato
Miso soup is one of the things I miss most about NY. This soup reminds me of a Thai restaurant in NYC called White Ginger. They had a very similar Miso Soup and now I am feeling home sick. I will make your recipe soon.
Trudy
Instant ramen noodles, the ones that cost .30, have been deep fried that’s why the fat content is so high, not sure if that counts as clean food
Daisy
I made this tonight because I had all the ingredients in the house; except ramen noodles, I subbed chow mein noodles. It was great, very tasty, but next time I will make it with ramen noodles.
Meghan
This was fantastic! So miso-y, a generous portion, and eye-wateringly affordable. Normally the noodles are the highlight for me, but I don’t know which I’m more sad is gone: the broth or the noodles. I added just a touch of soy sauce and sriracha at the end.
Jennifer
Does this freeze well?
Debi
Jennifer, I’ve never frozen it myself. I’m not sure how ramen noodles would freeze. But I have frozen soups like minestrone and they work just fine. I’d say give it a try and if you do, let me know how it goes.