Vegetarian Miso Ramen

This savory and flavorful vegetarian miso ramen is something you'll crave over and over again. The soft noodles, perfectly salty broth, and crunchy toppings are a combination that will make your mouth water. 

Not that we're not in love with our favorite Instant pot ramen or this ultra easy spicy chicken ramen, but this one is light and fresh and just so delicious!

Ramen is a Japanese dish made from wheat noodles and usually served in a soup broth. And it's one of the best things ever made. So delicious, so versatile, and sooooo easy to make.

Speaking of Japanese dishes, make sure you give my Japanese braised pork belly a try! Your family might just love this Instant pot Japanese curry as much as we do! 

Ramen can be made with or without meat (like this spicy miso ramen), but this particular recipe is for the vegetarians among us. Some of our other favorite vegetarian dishes include this meatless lasagna and zucchini curry

Why you'll love this recipe

• This recipe for ramen is a versatile dish that can be made with a variety of different vegetables, making it a great option for vegetarians.
• Vegetarian ramen is also a hearty and filling dish, which is perfect for those who are looking for a satisfying meal.
• This recipe is an easy dish to make, so it's perfect for those who are short on time but still want to enjoy a home-cooked meal.

Ingredients

Please refer to the recipe card below for a full list of ingredients and quantities.

For this recipe, vegetable stock is necessary to keep the ramen vegetarian, but if you're not concerned about that you can also use dashi or chicken stock. 

Grab dried ramen noodles for this recipe. You can use the instant ramen noodles that come in the instant ramen packages too if you can't find regular dried ramen noodles at the store. You can also use fresh ramen noodles if you can find them.

Corn is such a simple ingredient, but it will add sweetness and a bit of crunch to these ramen cookies. You can use frozen corn, canned corn, or even roast your own from fresh ears.

Bamboo shoots are another great addition to this vegetarian ramen. You can buy find sliced canned ones almost anywhere.

My personal favorite is the dried shiitake mushrooms. They have a rich, earthy flavor that will add a lot of depth to these ramen cookies. Plus, they are versatile and can be used in many different recipes.

Yes, you'll be using MSG in this recipe. No, it's not the devil. MSG adds an additional layer of umami flavor and really brings the ramen to the next level. However, if you prefer not to use it, just leave it out.

If you've never used mirin in a recipe before, don't worry. It's a Japanese sweet rice wine and adds a touch of sweetness to the overall dish.

The white miso paste is another key ingredient in this recipe. Miso paste is a fermented soybean product that adds a rich umami flavor to any dish. 

Oh, and the fried tofu will need to be cut into cubes. You can use a knife and cutting board, but I prefer to use my trusty kitchen shears. Just make sure the cubes are all about the same size and are bite sized so it's easy to eat in the soup.

Adding the marinated ramen eggs is optional, but I think they really help take these ramen noodles to the next level.

Variations and substitutions

• If you don't want to use regular ramen noodles, you can also use rice or soba noodles. 
• To add a little crunch to the ramen, feel free to use sesame seeds, shallots that are fried, and even crushed peanuts! 
• Substitute chicken stock or dashi for the vegetable broth.
• If you don't have time to make ramen eggs, you can also use these sous vide soft boiled eggs or sous vide hard boiled eggs.
• Add any vegetables you like such as broccoli (try chopping up this roasted frozen broccoli), shredded carrots, bean sprouts, stir fried baby bok choy, or these roasted leeks.
• Top with chopped green onions, cilantro, and/or any other kind of fresh herb you like.
• Add a touch of sriracha or chili crisp for some added heat.
• Stir in a handful of fresh spinach.
• Make this recipe an easy vegan ramen or vegan miso ramen by ensuring no fish products are in the miso and not using the ramen eggs.

Step by step instructions to make vegetarian miso ramen

1. Cook the noodles according to the package instructions. Strain and set aside.

2. Combine all the ingredients to make the broth except noodles, tofu, fried garlic, green onions, and eggs.

3. Simmer for 10 minutes.

4. Add the fried tofu and green onions. Cook for 1-2 minutes.

5. Place noodles in a bowl with the broth and vegetables.

Serve garnished with crispy fried garlic, and ramen eggs (optional) or any of these ramen topping ideas. 

Expert tips for vegetarian ramen noodles

1. I like to slice my vegetables very thinly for my ramen. When you slice the vegetables thinner, it's easier for them to be absorbed by the broth which means an even more flavorful meal. 
2. Fried tofu is always the go to for vegetarian ramen because the tofu will absorb the flavors of the broth. Plus, the added protein is always a game-changer when you're making a new dish! 
3. For clear broth, strain it through a mesh sieve before serving it (optional).
4. The broth can be made in advance and stored in the fridge/freezer until ready to be used.

Frequently asked questions

More ramen recipes

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