This vegan creamy miso ramen is SO good that you’ll want to slurp up the whole bowl right away. If you are a big fan of creamy ramen, then you’ll want to make this. The broth is silky smooth, tasty, and slurpilicious!
I’m a creamy broth lover, especially when it’s light, flavorful, and packed with umami richness. Each slurp has my tastebuds craving for the next bite. There’re few ramen restaurants that offer vegan ramen around me so a homemade version is my best bet.
To make tasty ramen with all the creaminess, I needed to find a good base for the soup stock that didn’t contain bonito flakes. After a few trials from the recipes online, I chose this flavor and have made it multiple times since then. (I come up with my own variations when I am out of Kombu) So, check out the secret to making yourself a bowl of creamy ramen at home. This recipe is inspired by JustOneCookbook Vegetarian Ramen.
Key Ingredients to Vegan Creamy Miso Ramen
1. Kombu Dashi
Dashi is an important ingredient in Japanese soup and is often made with bonito (fish) flakes. So for vegans and vegetarians, here comes Kombu Dashi to the rescue. It’s made from Kombu (dried kelp) and dried mushrooms which creates a flavorful soup stock.
How to make Kombu Dashi at home
The methods below work really well for me and I’ve reused both ingredients in soup or as a side dish.
- Place 1oz of Kombu with a few caps of dried mushroom in 4 cups of cold water, letting it sit overnight in the fridge. Then, transfer it to a pot and bring the mixture to barely boiling. Turn off the heat, sieve into a jar.
- Alternatively, in a pot with 4½ cups of cold water, add in 1oz of Kombu and 10 caps of dried mushrooms. Then, bring the mixture to barely boiling. (This is a crucial step to prevent the stock from turning slimy.) When ready, sieve broth into a jar for future use.
2. Flavorful blend
The blend for this flavorful broth consists of ground toasted sesame, hot bean paste, and miso. Other complementary spices that give the broth the umami punch are garlic, green onions, and ginger.
3. Creamy texture
I find that creamier unsweetened plant-based milk works the best in this recipe such as oat milk, cashew milk, and soymilk. To get the smooth texture, you can sieve the broth once it’s cooked to remove the veggie bits. This step is optional but will definitely give you that silky smooth texture.
How to make Vegan Creamy Miso Ramen
Step 1: Let’s start by making the Kombu Dashi stock. This stock can be made ahead of time and refrigerated or frozen until ready to use. Find your favorite method to make this stock above.
Step 2: Prepare the toppings – golden brown pan-fried coated tofu and sauté mushrooms (previously used for stock) with a drizzle of oil and season with soy sauce. Set aside until ready to use.
Step 3: Prepare the sesame seeds. I used a small Suribachi to grind the toasted sesame seeds into tiny bits.
Step 4: To make the broth, sauté chopped green onions (white part) with oil until fragrant, then continue to sauté ginger and garlic. Once they’re light brown, add the hot bean sauce and miso, then stir to combine. A quick tip is to not overcook the hot bean sauce as it will turn slightly bitter.
Step 5: Pour in the kombu stock and let the mixture simmer over low heat to gradually extract the spices’ flavors, about 5 minutes.
Step 6: After 5 minutes, add the plant-based milk, ground sesame, and let the mixture simmer for another 5 to 10 minutes. Season accordingly.
Step 7: Cook noodles as directed on the package’s instruction. I used packaged fresh ramen and simply blanched it in hot boiling water until noodles were al-dente.
Step 8: Sieve broth into a pot (optional step), place noodles in a bowl, garnish with crispy tofu and sautéed mushrooms. Ladle hot soup over, then garnish with sesame seeds and Japanese 7 Spice blend (Shichimi Togarashi). Slurp it away…
Cooking Tips and Variations
The list below is some of the ingredients I have tried before and provide as a suggestion. When substituting ingredients, be sure to taste test and adjust the seasoning accordingly.
- Broth – I love the Kombu Dashi which is made from dried kelp and mushrooms. It has an amazing flavor yet light with a salty touch. Alternatively, I like to make the broth using Trader Joe’s Miso Ginger broth and add a few cut of nori sheets when I am out of dried kelp.
- Toppings – You can really get creative with the toppings, however, I highly recommend reusing the mushrooms and kelp used to make the broth. I simply sauté my mushrooms with a drizzle of oil, then season it with soy sauce. For the kelp, slice it thinly and season it with rice vinegar and a tiny bit of mirin. Some of my other favorite toppings include corn, assorted pickles, red pepper shreds, and kimchi.
- Spices – I prefer to use fresh ingredients whenever possible such as ginger, garlic, and green onions. If you can’t get them fresh, the next best alternative is to use the dried form of the ingredients. Green onions can be subbed with dried onion granules. One note though, when using dried ingredients, is not to sauté them in oil but rather to add them as a seasoning in the broth.
- Hot Bean Paste – this paste adds an extra layer of umami flavor to the soup with a slight touch of heat and is my favorite go-to paste. Doenjang or red miso mix with sambal oelek is the next best alternatives.
- Gluten-free option – substitute sauces and noodles with gluten-free ingredients.
This Vegan Creamy Miso Ramen is
- Easy to make
- Packed with umami savoriness
- and SLURPY yum!
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!
Vegan Creamy Miso Ramen
- 2 servings of ramen noodles of choice
- 6 stalks green onions, chopped white and green part separated
- 1½ tablespoons grated ginger
- 1 tablespoon finely minced garlic
- 2 tablespoons toasted sesame seeds
- 2 tablespoons white miso paste
- 1 tablespoon hot bean sauce/paste
- 4½ cups Kombu Dashi
- 1 cup of unsweetened plant-based milk used oat milk
- a drizzle of toasted sesame oil
- oil for cooking
Kombu (Dried Kelp) Dashi
- 1 oz Kombu dried kelp
- 10 dried shiitake mushrooms
- 4-5 cups of water
- 7 oz [200g] firm tofu pressed
- 1 tablespoon cornstarch
- mushrooms from Kombu Dashi sliced
- ½ tablespoon soy sauce
- salt to taste
- Japanese 7 spice blend Shichimi Togarashi
- Toasted sesame seeds
- Green parts of green onions
- Fill a pot with 4-5 cups of water, then place both ingredients in and turn on the heat.
- Right before it comes to a hard boil, turn off the heat. This is a crucial step to prevent the stock from turning slimy.
- Transfer the stock to a bowl for later use or save it in a jar and refrigerate for future use.
- To prepare the toppings, cut tofu into cubes and rub them with a tablespoon of cornstarch.
- Then, pan fry coated tofu in a non-stick pan with a drizzle of oil until golden brown on all sides over low heat. Transfer tofu to a plate, season with salt and set aside.
- Continue to sauté the mushrooms using the same pan (add a little more oil if needed) and season with soy sauce. Dish out and set aside.
- Using a small mortar and pestle, pound or grind toasted sesame seeds into tiny bits.
- In a heated pot or large non-stick pan with 1 tablespoon oil, brown the white part of green onions for about 30 seconds or so.
- Then, continue to sauté ginger and garlic until aromatic.
- Add the hot bean sauce and miso paste and quickly stir to combine. Slowly pour in the kombu stock and let it simmer for 5 minutes.
- Then add the oatmilk, ¾ grounded sesame, and bring the mixture to a rolling boil.
- Lower the heat and let it simmer for about 5 to 10 minutes. Taste test and season accordingly. Sieve broth to get the smooth texture – this is an optional step.
How to serve
- Cook noodles as directed on package's instruction and dish out into a bowl.
- Ladle hot broth over, garnish with chopped green onions, toasted sesame seeds, and Japanese 7 spice blend. Serve warm and enjoy!
- For Kombu Dashi alternatives, please see the ‘Cooking Tips and Variations’ sections.
- Save the cooked Kombu for a side dish or add to your stir-fries.
- I used a small manual grinder to grind the toasted sesame seeds into ground bits.
- To substitute the hot bean paste, mix Doenjang or red miso with sambal oelek. Adjust the taste accordingly.