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5 from 15 votes

Vegan Creamy Miso Ramen

This vegan creamy miso ramen has a silky smooth and delicious broth. It is SOO good that you want to slurp up the whole bowl right away. If you are a big fan of creamy ramen, then make this recipe today!
Prep Time30 mins
Cook Time20 mins
Noodles cooking time15 mins
Total Time1 hr 5 mins
Course: Main Course, Soup
Cuisine: Asian, Japanese
Keyword: CreamyRamen, noodles, Ramen, soup
Servings: 2 servings
Author: woonheng


  • 2 servings of ramen noodles of choice
  • 6 stalks green onions, chopped white and green part separated
  • tablespoons grated ginger⁣
  • 1 tablespoon finely minced garlic⁣
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons white miso paste⁣
  • 1 tablespoon hot bean sauce/paste
  • 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


Kombu Dashi

  • 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.

Ramen Broth

  • 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.