Vegan Miso Ramen

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!

PREP TIME: 10 minutes
COOK TIME: 15 minutes
YIELD: 3 servings 

Recipe & Photo credit: Food by Maria


For the Soup

  • 1 tbsp seame 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

  • 200g ramen noodles

For the Toppings


    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.
    2. To the pan, add the bean paste and miso paste. Stir consistently on low heat to avoid burning.
    3. 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.
    4. To the pan, add the oat milk and water. Stir till well combined and there are no clumps of bean/miso paste.
    5. Season to taste with some salt and white pepper (optional) if needed.
    6. Cook your ramen noodles and instructed on the package, strain well, and set aside.
    7. 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.


    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. i 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.

    vegan ramen

    Be sure to share your Vegan Miso Ramen with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

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