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This quick and easy Miso Ramen Recipe is ready in just 15 minutes but tastes like it’s been simmering for hours! It makes the perfect cozy meal that is high in protein and vegetarian and vegan friendly.
Table of Contents
Miso ramen is one of those recipes I’ve made and refined again and again over the years. I’ve made countless versions of ramen recipes. From Kimchi Ramen to Coconut Curry Ramen and more. For this recipe I’ve tested several versions adjusting the broth, toppings, and balance of flavours until it felt just right. Many of my ramen and noodle soup recipes like my easy Vegan Ramen have become reader favourites on the blog, and this one has been in my regular rotation!
Miso ramen is a Japanese noodle soup made with a miso-based broth that’s savoury, slightly nutty and perfectly comforting. This version is easy and approachable, but still delivers that classic ramen flavour you crave. It’s the perfect meal for both busy weeknights or slow weekends.
Key Ingredients
- Ramen noodles: you can use dried or fresh ramen noodles in this recipe. Both will work.
- Shiitake mushrooms: you can use fresh shiitake or dried shiitake. Since this ramen soup is vegetarian, the shiitake mushrooms help to give the soup a rich and savoury flavour instead of using pork.
- Miso paste: You can usually find miso paste in the refrigerated section of most grocery stores or Asian grocery stores. For this recipe, white miso or awase miso works best since they’re milder and slightly sweet.
- Soft tofu: I highly recommend using soft tofu rather than firm tofu for this miso ramen soup. Soft tofu has the perfect light silky texture. Soft tofu is also great added to this Vegetarian Laksa Soup.
*This is just a recipe overview. The full recipe can be found below in the recipe card.
How To Make Miso Ramen
Step 1: Sauté the scallions and garlic in a pot with some avocado oil on medium-high heat for 2 minutes.
Step 2: Add the Shiitake mushrooms and garlic and continue to sauteé for 2-3 minutes
Step 3: Add the tahini and miso paste and mix everything together.
Step 4: Pour in the vegetable broth and lightly heat on medium heat.
Step 5: Add the ramen noodles and let cook until softened.
Step 6: Add the soft tofu and any other toppings you love and serve.
Topping Ideas
One of the best parts of ramen is customizing your toppings! Here are some topping ideas to mix and match:
- Soft-boiled or jammy eggs
- Sautéed mushrooms
- Corn kernels
- Baby spinach or bok choy
- Bean sprouts
- Chili oil or chili crisp like I use for these Spicy Chili Oil Noodles.
- Sesame seeds
- Nori sheets
How To Store
Ramen is best enjoyed fresh, since the noodles continue to absorb liquid and can become soggy. If you want to prep ahead, store the broth and toppings separately from the noodles. The broth will keep well in an airtight container in the fridge for up to 4 days. Cook the noodles fresh when you’re ready to serve for the best texture. Reheat gently on the stovetop or microwave.
Jess’s Tips
- Don’t boil the miso: Add miso paste over gentle heat to preserve its flavour. Boiling the miso at a high temperature can cause bitterness. Use any leftover miso in a batch of Miso Noodles.
- Avoid over-salted miso ramen: Miso brands vary in saltiness so if the ramen tastes very salty, adjust with a splash of broth or water.
- Prep toppings ahead: Prep the soup toppings in advance so they’re ready to add right away before serving.
- Use quality broth: A good stock will make a noticeable difference in the final flavour of the soup.
Frequently Asked Questions
White miso or awase miso works best for ramen because it’s mild and not too robust. Yellow or red miso are more intense and can overpower the delicate broth.
Miso Ramen makes a great balanced meal on it’s own but is also great served with a side of salad like this Asian Cucumber Salad, or Quinoa Edamame Salad.
Yes. Some miso pastes contain barley or wheat, so they’re not all gluten-free, make sure to check the label for a gluten-free miso paste and use gluten-free ramen.
Try These Soup Recipes Next!
Soups & Stews
Northern-Style Thai Coconut Soup
Soups & Stews
Korean Tofu Soup
Vegan
Vegan Pho Soup
Soups & Stews
Roasted Garlic Soup
If you tried this Miso Ramen recipe or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Miso Ramen Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main
- Method: Cook
- Cuisine: Japanese
- Diet: Vegan
Description
This Miso Ramen recipe is ready in 15-minutes for a quick and easy comfort meal!
Ingredients
- 2 tbsp avocado oil (can sub vegetable oil)
- 4 scallions, chopped
- 1 tbsp grated ginger
- 2 garlic cloves, chopped
- 1/2 cup shiitake mushrooms, sliced
- 1 1/2 tbsp white miso paste
- 2 tbsp tahini
- 4 cups vegetable broth
- 1–2 tbsp tamari* (can sub soy sauce)
- 2 tsp Sririacha (optional)
- 2 packs of ramen noodles
- 1 pack soft tofu (optional)
Instructions
- Heat the avocado oil in a large pot on medium-high heat, then add the scallions and ginger and sauteé for 1-2 minutes.
- Next, add the shiitake mushrooms and garlic and let sauteé for another 2-3 minutes. (Don’t mix the mushrooms around in the pot too much, let them sit so they’ll brown.)
- Add the miso paste and tahini and mix everything together.
- Then add the vegetable broth, tamari and Sriracha and lightly heat to warm through. Don’t boil on high as this can make the miso paste bitter.
- Add the ramen noodles and cook for 2-3 minutes until the noodles are soft.
- Add the soft tofu and serve.
Notes
Start with one tablespoon of tamari and add more if it needs more salt.
Adjust saltiness with a splash of broth or water if needed.
Prep toppings ahead so they’re ready to add before serving.
Use a good quality broth for the best flavour.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 400
- Sugar: 5g
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
Looks delicious!
Will certainly try this recipe!
Thanks Sheryl! Enjoy 😀
I made this with previously frozen firm tofu and regular mushrooms. I added a little seaweed and rice noodles. It was really good.
Glad you enjoyed it 🙂
This was really good! I used different mushrooms and I did not use tahini due to the fat content. But, it turned out really well.
Happy you enjoyed it 🙂
This was really good! I used a different type of mushroom and I didn’t use tahini due to the fat content. But, it turned out really well.
My husband and I love, love, love this ramen soup. We’ve made it on numerous occasions and top with whatever veggies we have on hand. It’s a big meal for two; I would say it makes 3 servings. But it’s delicious the next day, too!!
So happy you both loved the recipe Jen! 🙂
Delicious and easy to make!
Thanks Maria! Happy you enjoyed the recipe 🙂
Amazing Ramen recipe! Was easy to make and very flavourful. Will definitely make it again.