This 15-minute vegan miso ramen has a silky smooth broth and is packed with all the umami savoriness that I need.
Noodle in broth is always my go-to meal. Since my family loves the miso ramen I shared last time, I wanted to make a simpler version. This 15-minute version doesn’t lack any of the flavors. I used the same ingredients with minor steps modification.
That said, I do enjoy manually grinding my toasted sesame seeds and making a huge batch of kombu dashi from scratch. However, I appreciate a simple and easy version especially when I’m in a time crunch to make lunch for my family.
This recipe was created so my kids can save it for when they go to college. I really hope this recipe can inspire you or satisfy your ramen cravings, especially when you are not near a vegan ramen shop.
Let’s see how to make a delicious piping hot ramen bowl in 15 minutes with just a few ingredients below.
15-minute Vegan Miso Ramen Key Ingredients
Although this recipe only requires 15-minutes I did not skip all the important components to make a flavorful broth. So, here are some of the ingredients that you need to make a slurpable bowl of vegan miso ramen.
Disclaimer: This post contains Amazon affiliate links. This means if you decide to purchase through my link I will receive a small commission for qualified purchases. Some products shown may have different brands from Amazon that I recommend as a suggestion. The links are embedded in the picture or shown as hyperlinks.
1. Spices – Grated ginger, minced garlic, chopped scallions (white part), and toasted sesame seeds are a must to create a flavorful base.
2. Kombu – Instead of making a kombu dashi stock, I added a piece of kombu into the broth and cook for about 2-3 minutes. This quick method allows the kombu to slowly release its flavor into the broth. I then removed it and repurposed it as a side dish.
What if you don’t have kombu? You can use 1 sheet of nori (seaweed) to create a similar flavor. The broth will have a more rustic when the nori started to melt in the broth.
3. Umami – This is the best part of the broth and to create a more robust flavor, I used miso paste and dou ban jiang (fermented bean sauce). Instead of sautéing the dou ban jiang, I added these two ingredients in the broth before adding the noodles.
[Amazon sells this brand in a pack of 3, so the best bet is to get it at your nearest Asian grocery store if you need just one.]
Quick tip: Place these two ingredients in a sieve. Then, immerse the sieve in the broth. Using the back of the spoon, press the pastes over the sieve to dissolve them into the broth.
4. Noodles – I used instant noodles that took only 2-3 minutes to cook. Some noodle brand is on the saltier side and needs rinsing before adding to the broth. In that case, I suggest to cook the noodles separately. Also, feel free to use rice ramen for a gluten-free option.
Vegan Miso Ramen Step-by-step
As promised above, this recipe is simple and delicious.
First, prepare the spices. I used a small grater to prepare the ginger or you can mince the ginger finely using a knife.
Next, heat up a small saucepan and add the oil. Then, sauté ginger until aromatic followed by garlic, chopped scallions, and toasted sesame. Cook all the ingredients for about 30 seconds.
Then, add the water and kombu and bring it to a boil. Cook the kombu for 2 to 3 minutes to allow the flavor to seep through the broth.
Remove the kombu and repurpose it for a side dish.
Using a sieve, stir and press the miso and dou ban jiang so they dissolve in the broth.
Now, add the instant noodle and soy sauce. Cook the noodles as directed. Note: I used 2 noodle cake square (63g each) or use 1 if you prefer more broth.
Once noodles are cooked to your desired texture, add the bok choy and cook to your desired crisp tender.
Then, add the milk and cook for another minute or so to warm up the milk. Note: please use unsweetened plant milk and I find that soy, cashew, and oat create a creamier texture.
To serve, transfer the noodles to a bowl and top with corn, chopped scallions, chile oil, and toasted sesame seeds.
Why You Need this 15-minute vegan miso ramen
- This is an easy and quick recipe to make for any meal
- The broth has a delicious umami-packed broth
- Easily customizable
- Simple step-by-step
- Can be made gluten-free – replace it with gluten-free soy sauce and rice ramen
- It’s SOO delicious with a slurpable silky broth
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
15-minute easy Vegan Miso Ramen
- ½ tablespoon neutral oil
- ½ teaspoon grated ginger
- 3 garlic cloves finely minced
- 3 stalks green onion white and green part separated
- ½ tablespoon toasted sesame seeds
- 2½ cups water
- 1 piece of kombu 5″x3″
- 2 instant noodle square* 63g each
- ½ tablespoon soy sauce
- a handful of bok choy halved
- 1 tablespoon miso yellow
- ½ tablespoon dou ban jiang fermented bean sauce
- ½ cup unsweetened plant milk
- 2-3 tablespoons frozen sweet corn thawed
- a splash of chile oil
- toasted sesame seeds
- To make the ramen broth, heat a 2-quart saucepan and add the oil.
- Sauté the ginger until aromatic. Then, add the garlic, white part of scallions, toasted sesame, and continue to sauté for another 30 seconds.
- Next, add the water and kombu. Bring the mixture to a boil then lower the heat down and simmer for 2 to 3 minutes. This step is to cook the kombu and you can place a lid over in this step but do make sure that the broth is simmering.
- Remove the kombu. I saved mine for a side dish.
- Then, immerse the bottom of the sieve in the broth. Using the back of a spoon, stir and press the miso and dou ban jiang through the sieve until all is dissolved.
- Add the noodle and soy sauce. Cook the noodle as directed on the package.
- Right before the noodles turn al-dente, add the bok choy and cook until crisp-tender. Swirl in the milk and cook for another minute to warm up the milk.
- Turn off the heat and transfer noodle to a bowl.
- To serve, top it with corn, chopped scallions (green parts), a swirl of chile oil, and toasted sesame seeds.
- Please use 1 instant noodle square or double the amount of broth if you like more broth.
- The instant noodle that I used is meant for a one-pot dish like this.
- If you can’t find store-bought chile oil, check my Easy 5-ingredient chili oil recipe.
- Please note that the saltiness of miso and dou ban jiang (fermented bean sauce) varies by brand, so taste test before adding more or serving.
Absolutely love your recipes ! Thanks for sharing . Quick question , is this recipe suitable for freezing ?
Hi Bronwen, great question. I would only freeze the broth and have other ingredients on hand when you are ready to consume.
Just came across your recipe today and very impressed by your creativity. By the way, do you have any Vegan Penang Laska recipe to share?
I cannot find the fermented bean paste. Where can I buy?
Hi Sandra, you can try online such as Amazon or Kroger (I’ve seen them at some Kroger stores).
Exactly the easy and tasty broth I was looking for. I am so glad I found your IG account! I’ve always wanted to find vegan but also ‘authentic’ asian recipes. All of your recipes look delicious and I can’t wait to try more 😀
Made this today. Yum yum! Easy and super delicious!
This was fantastic! Simple to make and so delicious!
This was fantastic! I had to make some substitutions for what I had: dashi packets instead of kombu, sautéed broccoli and corn instead of bok Choy and black bean paste instead of doenjang. My husband told me three times while he was eating how much he liked it. Thank you!
Hello Vasilia, many thanks for sharing your amazing dish. I’m so happy you loved the recipe and your subs all sound fantastic! You are a wonderful cook, no wonder your husband loves it! 🙂 Thanks bunches and have a beautiful day. Best, WoonHeng
Hi! I know they are different, but do you think doenjang would be an acceptable substitute for the dou ban jiang? Very excited to try this out.
Hey Pamela, yes, you can, the soup will be a bit darker. Not sure which brand of doenjang you have, I would start adding it in small amount. Thanks a lot and I know you will love this easy recipe. Best, WoonHeng
Can I used white miso or red miso instead of yellow miso?
Hey Zuri, yes, white miso works red is a little sweet, so if you want to use that, I would add some white as well. 🙂 Thanks, WoonHeng
Simply delicious! Thanks for the recipe!
Tried this twice now with different vegetables (without the fermented beans which I’m still waiting to buy) and its just delicious. I’m not vegan so I used cows milk which gives the broth richness, but will try almond milk when I next make it. This soup is so versatile, I can see myself making it with a myriad of different ingredients.
That’s so awesome. I’m happy it worked for you. If you would like to use plant milk in the future, I suggest to try it with cashew or soy or oat as almond is a bit too thin unless it’s homemade almond milk. Thanks again!
This was so good! And I was missing garlic and ginger. Cleaning out the fridge so I subbed savoy cabbage for bok choy and added peas with the fresh corn and crispy soy curls. Also used some Oat Ramen noodles from Hong Kong Market
My husband said “really good” after every bite/slurp. It’s a keeper/printer!
woohoo, thanks so much, Carol! I’m really happy this turned out great for you and happened to be a great meal to clean out the fridge. 🙂 Yay! I need to check out the oat ramen. 🙂 Please extend my gratitude to your hubby too! Have a beautiful weekend. Best, WoonHeng
So good!! On regular rotation at our house. I used cashew milk. Just sliced up the kombu, and added it back in.
Thanks so much, Nancy! When I first started making ramen, I used cashew too, it was fantastic. Thanks for sharing your feedback. Much appreciated and have a beautiful day. Best, WoonHeng
This is amazing! I’ll be honest – I didn’t have ramen. I only had udon noodles, but I knew I had to make
this immediately. Still perfect! I used Oatly as the plant milk and a homemade chili oil from ChezJorge. Never would’ve thought to use Doubanjiang (used FlyByJing’s) in soup. So good. I will make this ALL the time now. Thank you!
Yay, thank you so much Suzanne. I’m really happy to hear you loved the recipe. I used Oatly too. 🙂 and FlybyJing products are yum. Love this brand. Really appreciate your feedback and so excited this will be on your regular rotation. Have a beautiful weekend. Best, WoonHeng
I just made it AGAIN and it’s only a few days later. 🙂
I used fresh ramen from Whole Foods and homemade almond milk. Not particularly as creamy as with Oatly, but still amazing.
I use halved baby bok choy and crisp up tofu cubes in the air fryer to go on top.
Used the LoGanMa chili crisp this time and it was BOMBBBB!!!
It’s the perfect meal the night before a long run or ride (I’m an endurance athlete).
Best ramen I’ve ever made at home, hands down.
woohoo, thanks so much Suzanne for sharing your variation with lao gan ma – yay! 🙂 Have a great run and wishing you a great weekend. Best, WoonHeng
I made this and it’s delicious!! I plan to make it again and I’ll double the broth. It’s so good. Thank you.
What types of plant milk have your tried and do you have any recommendations?
Hi there, I used oat, and have tried soy and cashew. thanks