Vegan Miso Ramen

Holy moly, this Vegan Miso Ramen is so dang delicious. This recipe is easy, gut healthy, and filled with miso, kimchi, vegan bangers, with a hint of spicy you’ll love. It can be easily adapted to be vegan or non-vegan, and only takes 25-minutes to put together so it’s easy for meal prep, lunch, or dinner. I mean, what’s more comforting than a steaming bowl of ramen after all? 

Why you’ll love this Vegan Miso Ramen recipe: 

• Easy & Convenient: Make this recipe in less than 30-minutes 
• Vegan-Friendly: This is a vegan recipe but it can be made non-vegan by using your fav sausage meat on top
• Magical Miso: Miso has gut-health benefits that you’ll soak up in this delicious recipe 

Ingredients: 

Here are the ingredients you need to make this delicious Vegan Miso Ramen: 

Step-By-Step Instructions:

Step 1: Into a medium-sized pan heat sesame oil over medium heat.  To the pan, add the garlic, ginger, whites of the green onion and cook till fragrant.

Step 2: To the pan, add the bean paste and miso paste.  Stir consistently on low heat to avoid burning. Add the soy sauce and sesame seeds.  Use the soy sauce as your opportunity to remove any stuck bits from the bottom of the pan.

Step 3: To the pan, add the oat milk and water. Stir till well combined and there are no clumps of bean/miso paste. Season to taste with some salt and white pepper (optional) if needed.

Step 4: Cook your ramen noodles and instructed on the package, strain well, and set aside.

Step 5: To assemble, add the noodles to a deep bowl, cover in soup broth, and top with corn, kimchi, bangers, and the greens of the green onion.

FAQ: 

How do I store leftovers? If you have leftovers I suggest storing the noodles and soup separately. The soup will last up to 1 week in the fridge in a jar or container. To recook, I recommend making new noodles with toppings and using the leftover soup. You may need to double the batch to have leftovers. If you want to freeze the soup, use the same method. Separate the ingredients, reheat, cook noodles, and top. Will last in the freezer for 2 months in a tightly sealed container or moldable bag.

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Why is Miso healthy? Miso is a fermented condiment popular in parts of Asia, however, it’s made its way into Western cuisine as it’s so nutritious for you. Miso is rich in essential minerals and a good source of various B, E, and K vitamins + folic acid. Miso provides gut benefits due to it being fermented and helps our gut health stay in-check.

Did you try this recipe? Leave me a review down below in the comments. Would love to know what you think!

Other noodle recipes you’ll love:

• Easy Vegan Ramen
• Creamy Vegan Ramen
• Sesame Garlic Noodles
• Vegan Dan Dan Noodles
• 20-Minute Vegan Tuna Ramen
• Vegan Potstickers with Sesame Chili Sauce

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Vegan Miso Ramen

5 from 2 votes

This vegan miso ramen is healthy, quick to make, and perfect for an easy lunch, or warming dinner. This is a serious comfort food recipe!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Vegan Meals

Cuisine Chinese Cuisine Inspired

Servings 3

Calories 614 kcal

Ingredients

  

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For the Soup:

• 1 tbsp. Sesame Oil
• 3-4 garlic cloves
• 1 tbsp. ground fresh ginger
• 2 large green onions saves the greens of the green onion for topping
• 2 tbsp. broad bean paste or chili bean sauce
• 2 heaped tbsp. white miso paste
• 2 tbsp. white sesame seeds ground in mortar and pestle or spice grinder
• 1 tbsp. soy sauce
• 1 1/2 cups oat milk unsweetened
• 1/2 cup hot water
• sea salt and white pepper to taste

For the Noodles:

• 200 g ramen noodles

For the Toppings:

• 2 Very Good Butcher Smokin' Banger cooked as per package instructions (1 per bowl)
• 1 cup corn
• 1/4 cup kimchi
• greens of the green onion

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Instructions

 

• Into a medium-sized pan heat sesame oil over medium heat.  To the pan, add the garlic, ginger, whites of the green onion and cook till fragrant.
• To the pan, add the bean paste and miso paste.  Stir consistently on low heat to avoid burning.
• To the pan, add the soy sauce and sesame seeds.  Use the soy sauce as your opportunity to remove any stuck bits from the bottom of the pan.
• To the pan, add the oat milk and water. Stir till well combined and there are no clumps of bean/miso paste.
• Season to taste with some salt and white pepper (optional) if needed.
• Cook your ramen noodles and instructed on the package, strain well, and set aside.
• To assemble, add the noodles to a deep bowl, cover in soup broth, and top with corn, kimchi, bangers and the greens of the green onion.
• Enjoy!

Notes

Sesame Oil: If you do not have sesame oil use pure vegetable oil or olive oil.

Broad Bean Paste: If you cannot find a broad bean paste, use hoisin (vegan) sauce in it's place.

Miso Paste: This fermented soybean paste is magical and highly recommended in this recipe.  You can use red, yellow or white.  Any will work but will each lend different flavors to the dish. I used white.

Soy Sauce: If you are gluten-free, use Tamari.  If you are looking for something with less sodium, use coconut aminos.

Toppings: There is no wrong way to top this.  Have fun with it and add what you and your family enjoy.

Storage: If you have leftovers I suggest storing the noodles and soup separately.  The soup will last up to 1 week in the fridge in a jar or container.  To recook, I recommend making new noodles with toppings and using the leftover soup. You may need to double the batch to have leftovers. If you want to freeze the soup, use the same method.  Separate the ingredients, reheat, cook noodles, and top. Will last in the freezer for 2 months in a tightly sealed container or mouldable bag.

Nutrition

Serving: 3 | Calories: 614kcal | Carbohydrates: 103.6g | Protein: 22.4g | Fat: 12.6g | Saturated Fat: 1.4g | Sodium: 1984.1mg | Fiber: 7.5g | Sugar: 14.5g

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