Vegan Miso Ramen

Vegan Miso Ramen

Prep Time: 20 min Cook Time: 35 min Total Time: 55 min Servings: 4

Ramen - a wonderful staple of my childhood diet. And no, I don't mean the complex, flavorful dish that is a definitive staple of Japanese cuisine. I mean "chicken flavor" (or even - god forbid - "shrimp flavor") packets dumped into a pot with some funky-looking dried noodles that came in little plastic packs. It wasn't until many years later that I learned just how incredible actual ramen could be - and what a game-changer! For me, ramen went from being a salty, cholesterol-spiking pantry staple to a flavorful, brothy masterpiece! And vegan ramen is no exception when it comes to flavor! Here at This & That Kitchen, we've worked hard to find the absolute perfect combination of veggies to complement our deeply flavorful broth (we can't say we hated the iterative process of countless bowls of "experimental" ramen either!). And while we recognize that some ramen recipes take countless painstaking hours to get the broth just so, we set out to create a recipe for a delicious ramen that could be made in a fraction of the time, perfect for our busy schedules! Give our Vegan Miso Ramen recipe a try; we know you'll love it! 



For broth:

  • 2 tbsp sesame oil
  • 2 tsp ginger paste (or 1 inch fresh ginger minced)
  • 4 cloves garlic, minced
  • 1 tsp red chili garlic sauce (we use Huy Fong Chili Garlic Sauce!)
  • 4 tbsp miso paste
  • 4 tbsp soy sauce
  • 2 tsp rice vinegar
  • 2 tsp sea salt
  • 2 tsp cane sugar
  • 2 quarts low-sodium vegetable broth

For Topping:

  • 1 red bell pepper, sliced into strips
  • 2 ears of corn, shucked and silk removed
  • 1 carrot, peeled and julienned
  • 2 baby bok choy, halved lengthwise
  • 12 shitake mushrooms
  • 2 green onions, julienned
  • Black sesame seeds
  • 3-4 sheets of Nori (dried seaweed)
  • 3-4 cakes of ramen noodles (we use Lotus Brown Rice Ramen, which happens to be GF!) 


  1. Preheat oven to 375° F (190° C).

  2. To make the broth, add the sesame oil, ginger paste, red chili garlic sauce, and minced garlic to a large pot on medium-high heat. Allow to sauté for 1-2 minutes until fragrant. Add the miso paste and whisk to break it down as much as possible. Add the soy sauce, rice vinegar, salt, and sugar and stir to combine. Begin to slowly pour in your veggie broth, whisking to continue to break down the miso paste. 

  3. Bring the broth to a boil. Once boiling, reduce to a simmer on medium-low heat for 20 minutes. 

  4. While the broth simmers, place corn cobs in the oven and allow to roast for 20 minutes or until tender. Tip: To minimize dirty dishes, I just put these directly on the oven racks and grab them with a potholder!

  5. Sauté the red bell pepper strips in 1 tsp of olive oil until tender but still crisp. Repeat this process for the carrots. Once the peppers and carrots are done and set aside, place the baby bok choy flat side down in a skillet in 1 tbsp of olive oil. You want to get a good sear on the bok choy, but watch closely so that you remove it from the heat before any burning occurs.

  6. Once the corn is finished roasting, remove from the oven and allow to cool. Once cool to the touch, carefully cut the corn off the cob and set aside with the other veggies. 

  7. After the broth has been simmering for about 20 minutes, add the shitake mushrooms and leave them simmering for about 3-5 minutes. Remove mushrooms and set aside.

  8. Add noodles to the broth and allow to simmer until the noodles are soft. Remove the pot with broth and noodles from the stove and dish out into large bowls. Arrange your toppings on top of the ramen and allow to sit for a couple of minutes. Tip: Letting the toppings sit in the broth for a few minutes allows veggies like bok choy and shitake mushrooms a bit more time to cook and soften! 

  9. Grab some chopsticks, and slurp away!


Made it? We would love to hear how it went! Upload a picture and tag us!