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.
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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.