This Vegan Spicy Miso Ramen recipe is packed full of flavour thanks to the chilli and miso. It will leave you feeling full and warm. Get the recipe below.
There's something deeply comforting about a bowl of noodles. The steamy broth, the slurp-worthy noodles and nourishing veg warm you from the inside and out.
This Spicy Vegan Miso Ramen recipe is a cosy bowl of goodness with plenty of heat and umami thanks to the chilli and miso pastes. Plus it's entirely plant based!
The rich broth is made with miso, garlic, ginger and chilli. Although I've listed my favourites below, the toppings are entirely customisable.
Whether you're a long-time vegan or just looking for a delicious bowl of noodles soup, this Vegan Spicy Miso Ramen is for you.
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Ingredients
It's not the shortest shopping list but each ingredient has a part to play in this recipe. To make this ramen you'll need:
- sesame oil
- spring onions
- garlic
- ginger
- red miso pastes
- chilli paste
- soy sauce
- vegetable stock
- ramen noodles
- silken tofu
- mushrooms
- cabbage
- sesame seeds
- chilli oil
Hopefully there's nothing in that list that you can't find in your local supermarket or Asian store.
Step-by-step instructions
- Step 1: saute the onions, garlic and ginger in the sesame oil until soft.
- Step 2: reduce the heat and stir in the miso, chilli paste and soy sauce.
- Step 3: add the broth and bring to a simmer.
- Step 4: add the mushrooms and cook in the broth.
- Step 5: in the meantime cook the noodles in a separate pan.
- Step 6: when the mushrooms have cooked, add the cabbage and silken tofu until just cooked through.
- Step 7: assemble the noodles and broth in your bowls.
- Step 8: add the vegetables, tofu and garnishes and serve while piping hot.
Substiutions
If you are struggling to find all the ingredients you can make the following swaps:
- Miso paste: Use white miso for a milder flavor or chickpea miso for soy-free.
- Ramen noodles: Swap with udon, rice noodles of soba noodles
- Chilli paste: Replace with sriracha or crushed red pepper flakes
- Silken tofu: Substitute siken tofu with firm or extra firm tofu or even tempeh for a different texture
- Cabbage: Use kale, pak choy or even spinach
Variations
Mix things up with these variations:
- Creamy: stir in coconut milk for a creamy, milder broth
- Extra spicy: turn the heating up a notch by adding fresh red chillis to the broth and use as a garnish
Equipment
You'll need the following equipment to make this ramen dish.(Don't worry there's not too much washing up):
- Knife
- Chopping board
- Large saucepan (for broth)
- Medium sauce (for noodles)
- Spatula or wooden spoon
- Ladle
Storage
You can make the broth in advance - just store in the fridge in an airtight container for up to 3 days. Or alternatively freeze for up to 2 months.
Top tip
To stop the broth cooking too quickly once served you can warm your bowls by filling then with hot water while you cook. Simply discard the water before serving and they will retain heat much better.
Frequently asked questions
Yes, most miso paste is vegan, but always check labels for fish-based additives.
Yes! Use gluten free miso, tamari and rice noodles.
Moderately spicy, but easily adjustable depending on how much chilli paste you add.
The recipe
Vegan Spicy Miso Ramen
Equipment
- 1 knife
- 1 chopping board
- 1 large saucepan
- 1 medium saucepan
- 1 spatula or wooden spoon
- 1 ladle
Ingredients
For the spicy miso broth
- 1 tablespoon sesame oil
- 3 spring onions thinly sliced
- 4 cloves garlic minced
- 1 tablespoon root ginger grated
- 3 tablespoons red miso paste
- 2 tablespoons chili paste e.g. sambal oelek or gochujang
- 1 tablespoon soy sauce
- 1 litre vegetable broth
For the ramen
- 120 g ramen noodles
- 150 g mushrooms e.g. oyster mushrooms
- ½ Chinese cabbage
- 350 g silken tofu cut into cubes
For the garnish
- 1 spring onion
- 2 tablespoons sesame seeds
- 2 tablespoons chilli oil
- 1 bunch coriander leaves only
Instructions
- Heat the sesame oil over a medium heat and saute the onions with the garlic and ginger for 2 - 3 minutes
- Lower the heat and add the miso paste, chilli paste and soy sauce.
- Add the stock and stir while bringing to a simmer.
- Add the mushrooms and simmer for 8 - 10 minutes.
- In the meantime cook the noodles according to the instructions (usually 5 minutes).
- Add the cabbage and silken tofu to the broth and cook for 1 - 2 minutes until the cabbage has just wilten and the silken tofu has warmed through.
- Divide the noodles between bowls and ladle over the broth.
- Top with the vegetables, tofu and garnish and serve.
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