Easy Vegan Miso Ramen Recipe (Gluten-Free Option)
Oct 16, 2019 • Updated Aug 28, 2024
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This is a quick and easy recipe for Vegan Miso Ramen. Featuring a savory broth, fresh veggies, and gluten-free (or regular) ramen noodles. Topped with favorite garnishes, this Japanese soup will be your favorite in no time!
Table of Contents
Why You’ll Love This Vegan Miso Ramen
This homemade Healthy Vegan Miso Ramen recipe comes together in a pinch, and unlike instant ramen noodles, it is made with really great and wholesome ingredients. Making ramen at home is intimidating to some, but primarily because the flavorful broth is difficult to master.
Traditional ramen broth is boiled for long lengths of time to unlock flavor, but when making a vegan-friendly broth, it’s not necessary (take my Shoyu Ramen, for example!) Miso in particular is easy and really quick to make, and the best part is, that it adds really wonderful gut health-promoting benefits.
The vegan ramen broth gets its flavor from savory miso paste and earthy mushrooms. Together, it makes a rich umami flavor. Enjoy this healthy vegan ramen recipe next time you’re feeling under the weather, or when the weather is looking grey. It’s great for colder months, and nights where you need to get dinner on the table in a hurry.
This easy vegan miso ramen is not only healthy, but also vegan, gluten-free and oil free. It has relatively simple ingredients and while I used gluten-free noodles, you can use your favorite version of these chewy noodles.
I’ll also include a soy-free option in the recipe notes. Today, we’re using ingredients like brown rice and millet-based ramen noodles (our gluten-free option), miso paste, and wonderful fresh mushrooms.
If you love ramen dishes, try this Gluten-Free Ramen Recipe!
The Details
- The recipe makes the perfect cozy dinner or warming lunch. I love enjoying it during the fall and winter, and on rainy days that could use a little extra warmth.
- It’s an easy-to-make, versatile recipe that you can add your favorite veggies if you want to switch it up. Not to mention, you can add or subtract any mushroom varieties of choice. There are so many to choose from!
- This recipe makes the perfect amount for 1 hungry human or 2 mildly peckish humans, but feel free to double or triple the recipe as needed to feed as many bellies as you’d like! I recommend enjoying it right after cooking.
Ingredient Notes
- serving ramen noodles: I used this gluten-free variety.
- water or vegetable broth
- miso paste: Red miso or white miso paste will work for the miso broth (soy-free option: use chickpea or rice-based miso).
- mixed mushrooms: I used shimeji, enoki, and button mushrooms. You can substitute fresh shiitake mushrooms or any other mushroom of choice.
- optional garnishes: steamed lotus root, green onions, sesame seeds, salt + black pepper to taste, wakame seaweed, togarashi (Japanese spice blend, to taste).
Step-by-Step Instructions
- Prepare your ramen noodles in a large pot of boiling water according to package directions, then strain and set aside.
- Bring 3-4 cups of water or veggie broth to a boil. Toss in mixed mushrooms and any additional veggies, and allow to cook for 2-3 minutes, or until tender.
- Turn the heat off, then scoop a few tablespoons of the boiled water into a small bowl and begin to break down the miso paste, using a fork or chopsticks to whisk out any clumps until completely smooth. Start with 1 tbsp, and add more as desired (miso is naturally salty, so it depends on your taste preference!).
- Add noodles back into the pot, and add the whisked miso. (We are adding the delicate ingredients once the heat is off, so as to preserve the nutrients and probiotics).
- Optionally, garnish with toppings of choice and add additional salt and pepper as desired.
Secrets to Success
- Most of the Asian ingredients listed are easily found at an Asian supermarket or local Asian grocery stores if there is one nearby. I’ll share links to online purchase some of the harder-to-find ingredients in the recipe, but recommend browsing an Asian store near you for better prices (just being honest!).
- For maximum flavor, if you’d like to infuse more flavor you can also add dried shiitake mushrooms to the broth and steep before cooking. The longer you can allow it to steep, the deeper and richer the result. It’s an optional step, especially if you’re looking for a quick meal, but if you want to go the extra mile for flavor heaven, you might try it out.
Storage Tips
I recommend eating this hot soup right away as this is best served immediately. However, if you have leftovers you can store them in an airtight container for up to 2 days. Reheat gently and serve with desired toppings.
More Vegan Recipes
- Zenzai (Japanese Sweet Red Bean Soup with Mochi)
- Gluten-Free Shoyu Ramen
- Sautéed Lotus Root
- Miso Cashew Broccoli Salad
- Matcha Vanilla Bean Oatmeal
- Miso Mushroom Burger
- Vegan Miso Soup
If you make this recipe, be sure to let me know what you think with a star rating and comment below! Follow me on Instagram for more delicious recipes!
Easy Vegan Miso Ramen Recipe (Gluten-Free Option)
Ingredients
- 1 serving ramen noodles I used this gluten-free variety
- 3-4 cups water or veggie broth
- 1-2 tbsp miso paste red or white (soy free option: use chickpea or rice based miso)
- 3/4 cup mixed mushrooms I used shimeji, enoki and button mushroom
- optional garnishes
- 4-5 slices steamed lotus root
- green onion
- sesame seeds
- salt + pepper to taste
- wakame seaweed
- togarashi japanese spice blend, to taste
Instructions
- Prepare your ramen noodles according to package directions, then strain and set aside.
- Bring 3-4 cups of water or veggie broth to a boil. Toss in mixed mushrooms and any additional veggies, and allow to cook for 2-3 minutes, or until tender.
- Turn the heat off, then scoop a few tablespoons of the boiled water into a small bowl and begin to break down the miso paste, using a fork or chopsticks to whisk out any clumps until completely smooth. Start with 1 tbsp, and add more as desired (miso is naturally salty, so it depends on your taste preference!).
- Add noodles back into the pot, and add the whisked miso. (We are adding the delicate ingredients once heat is off, so as to preserve the nutrients and probiotics).
- Optionally, garnish with toppings of choice and add additional salt and pepper as desired.
Notes
Secrets to Success
- Most of the Asian ingredients listed are easily found at an Asian supermarket or local Asian grocery stores if there is one nearby. I’ll share links to online purchase some of the harder-to-find ingredients in the recipe, but recommend browsing an Asian store near you for better prices (just being honest!).
- For maximum flavor, if you’d like to infuse more flavor you can also add dried shiitake mushrooms to the broth and steep before cooking. The longer you can allow it to steep, the deeper and richer the result. It’s an optional step, especially if you’re looking for a quick meal, but if you want to go the extra mile for flavor heaven, you might try it out.
Storage Tips
I recommend eating this hot soup right away as this is best served immediately. However, if you have leftovers you can store them in an airtight container for up to 2 days. Reheat gently and serve with desired toppings.Nutrition information is automatically calculated, so should only be used as an approximation.
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