The Best Veggie Packed Vegan Miso Ramen

Warm, comforting, and packed with flavor, The Best Vegan Ramen with Roasted Red Miso Veggies is a bowl of pure bliss. This recipe combines a rich, umami-packed miso broth with tender ramen noodles, vibrant roasted vegetables, and a hint of spice for a perfectly balanced meal. Whether you're a seasoned ramen lover or new to plant-based cooking, this dish is a delicious way to satisfy your cravings and nourish your body.

wekreatif

3/4/20252 min read

Ramen is a dish that has captured the hearts (and stomachs) of food lovers worldwide. Traditionally rich in umami flavors, it’s often thought of as a non-vegan indulgence. But today, we’re turning that notion on its head with a vegan ramen recipe that’s every bit as flavorful, hearty, and satisfying as its meat-based counterparts. The secret? Roasted red miso veggies that add depth and a smoky-sweet kick to the broth.

Why Vegan Ramen?

Switching to a plant-based ramen isn’t just about inclusivity for vegans and vegetarians; it’s also about discovering a new dimension of flavor. With the right ingredients and techniques, you can create a bowl that’s nourishing, sustainable, and simply unforgettable.

Ingredients

Sautéed Veggies

  • 2 tsp Sesame Oil

  • 3 Cloves Garlic grated

  • 1 inch Ginger grated

  • 3 Sprigs Green Onions sliced

  • 1 Bell pepper julienned

  • 1 Carrot cut into sticks

  • 250 g Mushrooms sliced

Tofu

  • 400 g Extra Firm Pressed Tofu Cubed

  • 1 tbsp Coconut Aminos or soy sauce

Broth

  • 1½ liters Veggie Stock

  • 2 tbsp Soy Sauce

  • 2 tbsp Miso Paste white or red

  • 2 tsp Sriracha

Noodles

  • 200 g Ramen Noodles

  • 3 cups Bok Choy Roughly Chopped

Final Touches

  • 2 Nori Sheets

  • 1 cup Purple Cabbage shredded

  • 1 tbsp Sesame Seeds

Instructions

  1. Heat sesame oil in a pan over medium-high heat and sauté garlic, ginger, and green onions for 1-2 minutes, setting aside a portion of green onions for garnish.

  2. Add the bell pepper, carrot, and mushrooms (or any vegetables of your choice) and sauté for approximately 5 minutes.

  3. In another pan, cook the cubed tofu for about 5 minutes, flipping occasionally, until all sides are golden brown. For added flavor, try cooking it with a splash of coconut aminos or soy sauce.

  4. Prepare the broth by combining veggie stock, soy sauce, miso, and sriracha in a large pot big enough to hold all the ramen. Whisk until the miso dissolves. To save time, I usually preheat water, mix in veggie powder, and use it directly, so the broth doesn’t need to come to a boil.

  5. Place your preferred noodles in a pot of boiling water and cook as directed. In the final minutes of cooking, add the chopped bok choy to let it wilt.

  6. Drain the noodles and bok choy, then combine them with the broth.

  7. Add the vegetables and tofu to the broth, then tear two nori sheets into small pieces and stir them in until combined.

  8. Garnish your ramen with shredded cabbage, sesame seeds, and a sprinkle of reserved green onions.

  9. You might also consider adding cilantro, lime, or freshly chopped chilies.

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