Vegetarian miso ramen is an easy, gut healthy ramen recipe filled with miso, garlic, ginger, shitake mushrooms, kale and a soft boiled egg. Easily adapted to vegan by swapping the egg for tofu, this comforting noodle bowl is ready to eat in 15 minutes.
I don't know about you, but in my books, there is nothing more comforting than a warm bowl of brothy noodles. One of my biggest guilty pleasures - instant ramen noodles. For this recipe, I wanted to create something that was *almost* as easy as an instant packet that was full of nourishing ingredients so I could feel good about having a bowl 🙂
On my search for the perfect noodle for the bowl I found these awesome ramen noodles at our local Asian grocery store:
These noodles are definitely a step up from the noodles that come in the instant noodle soup packets, so if you have an Asian grocery nearby I highly suggest giving a look for them - I found them in the dried noodle aisle. They are different from the noodles that come in the instant ramen packs though - you must cook these noodles first before adding them to your soup because they are coated in starch.
If you can't find these kinds of noodles, the noodles from an instant ramen packet will be just fine - just throw out the flavour packet that comes with it, and instead of cooking the noodles first before adding them to the soup, you can cook the noodles right in the broth.
How to make vegetarian miso ramen
Fill a medium pot with water and bring it to a boil over medium-high heat. You will use this pot to cook the eggs and pre-cook the noodles if you are using 'fresh' noodles like the ones I used for this recipe.
While you are waiting for the water to boil, prepare the broth.
Put a second medium pot on a burner at heat to medium heat. Add a touch of sesame oil, or other cooking oil, and gently saute the garlic and ginger for about 2 minutes. You want to just heat them up so they begin to release their flavours. Add your stock to the pot and bring it to a temperature just below boiling - when you add the miso to the broth you want it warm but not boiling - miso is full of gut-healthy probiotics, and adding it to boiling water kills the nutritional benefits.
When your first pot of water is boiling, cook the eggs. For the perfect jammy egg, use a spoon to lower each egg into the boiling water dunking it in quickly and pulling it out a couple of times before finally submerging it to cook. This climatizes the egg to the boiling temperature and reduces the shock which keeps the eggshell from cracking.
Cook the eggs for 6 and a half minutes, and then place in a bowl of ice water to stop the cooking process and keep the middle soft. If you prefer your eggs completely hard, cook for an extra 30 seconds and skip the ice bath.
While your eggs are cooking, put your shredded kale and sliced shitake mushrooms into the stock pot and allow them to cook for 3-4 minutes. Remove the pot from the heat source, then stir in the miso paste.
After you have cooked the eggs, put the noodles in the boiling water and cook according to package directions. My noodles had a 1.5 minute cooking time. If you are using noodles from ann instant soup package, skip this step. Strain the cooked noodles, and place them directly into large soup bowls.
Ladle the stock over the noodles, add the cook vegetables and a sliced egg and garnish with sliced green onions.
This recipe for vegetarian miso ramen is suitable for the following diets:
- vegan (adapt by swapping the egg for tofu)
- dairy free
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Vegetarian Miso Ramen
- 1⁄2 Tablespoon sesame oil - or other cooking oil
- 1 clove garlic
- 2 teaspoon ginger
- 4 cups vegetable stock
- 1 Tablespoon tamari
- 2 eggs
- 7 oz ramen noodles - or 2 packages instant ramen, noodles only
- 1⁄2 cup shredded kale
- 6 shiitake mushrooms - sliced (or cremini mushrooms sliced)
- 2 Tablespoons miso paste
- 1 green onion - sliced
- Fill a medium pot with water and bring to a boil. You will use this pot to cook both the eggs and the ramen noodles.
- While waiting for the water to boil, place another pot on the burner over medium heat. Add the sesame oil and saute the ginger and garlic for a minute or two before adding the vegetable stock and tamari.
- When the pot of water has boiled, add the eggs one at a time using a spoon to slowly lower them into the water. Cook for 6 ½ minutes for the perfect jammy egg. Remove from the pot using a spoon and place into a bath of cold water and ice to stop the cooking process.
- While the eggs are cooking, add the sliced mushrooms and kale to the broth pot. Cook for 3-4 minutes.
- While the vegetables are cooking in the broth, cook your ramen noodles in the pot of boiling water you used to cook the eggs. The directions on my package were to cook for 2 ½ minutes. Strain the noodles from the water and place into large soup bowls.
- Bring the broth pot to a temperature just below boiling and remove from heat before stirring in the miso.
- ladle the broth over the noodles then top with the cooked vegetables, a sliced egg, and garnish with green onion.
* nutritional information is calculated by online tools and may not be 100% accurate.
There are few foods I love more than ramen. This healthy recipe looks especially delicious, and I always, always have to have an egg in mine, so it's perfect!
What a wonderful dish for lunch or a lighter dinner. I love the broth and the noodles in this, can't wait to make it!
What a gorgeous ramen with a perfectly cooked egg! I'm so cold right now and this would be the perfect winter warmup 🙂
Danielle Wolter says
I'm not vegan but this sure does look good. I absolutely love anything with miso in it, and am also a sucker for noodles.
It’s hard to find a delicious vegan or vegetarian ramen in restaurants so I really appreciate this recipe. And thanks for the tip on the noodles, I’m sure they make a big difference.
Parry Hotter says
Sooooooo goooooood. Send me emails. I luv u I’ll buy your course if u send me emails.
What about the Yamato, i saw in the ingredients but not on the directions of cookinh
Sorry meant tamari
Hi there! The tarmari is added to the pot in step 2 as per the recipe card.
Deborah Rivenburgh says
I hated this. Mainly because I can't cook and I messed it up as always!
Hi this looks delicious!
What type (color) miso is needed for this recipe?
I usually use yellow or red. Both are great!
This is just the miso soup I have been looking for! So easy and so delicious! I didn’t have ramen so I used soba noodles and it was great. Thank you!
You're so welcome! I'm so glad you enjoyed it!
If I want to add tofu, how would it differ in terms of cooking times? When should it be added/how much? Thanks!
If I was going to add tofu, I would probably cube it and bake it first at 400℉ for about 15-20 minutes to give it a firmer texture. Then I would add just add it in at the end. maybe about 3 oz per person. Marinating the tofu overnight in some tamari and sesame oil would give it a nice flavour as well. I hope that helps!
what brand of miso do you recommend?
I made this just now and I have to say that I am so surprised of how amazing this ramen is.
Perfect food for a cold season.
I used bokchoy instead of kale, add tiny bit more miso as I love miso so much, and use champignon as those what I have in hands.
AMAZING. will surely make this again 🙂
THANK YOU SO MUCH FOR THE RECIPE!!
You are so welcome! I'm so pleased you are enjoying it!
Did you use fresh or dried mushrooms?
I used fresh mushrooms. You could use dried though, I would just rehydrate them first.
My grocers always seem to be out of miso paste, is it possible to use a miso soup in addition or instead of the veggie stock?
If you can't find miso paste I would try half stock and half miso soup if that is what's available to you. The recipe, as written, has a light miso flavour. If you would prefer a stronger miso flavour you can go ahead and just replace the broth with the miso soup. I hope that helps!