Indulgent Irresistible Creamy Vegan Miso Ramen in 30 Minutes

This irresistible creamy vegan miso ramen brings warmth and comfort, ready in just 30 minutes and full of customizable flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Dinner

Cuisine: Japanese

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

4 cups Vegetable Broth Low-sodium recommended.
3 tablespoons Miso Paste White or yellow for milder flavor.
2 tablespoons Soy Sauce Low-sodium preferred.

For the Noodles

8 ounces Ramen Noodles

For the Protein

14 ounces Firm Tofu Press and cube for best texture.

For the Vegetables

2 cups Bok Choy Chopped.
1 medium Carrot Julienned.

For Garnishing

2 tablespoons Scallions Chopped.
2 sheets Nori Sheets Optional.

Equipment

large pot
separate pot for noodles
Skillet

Method

Preparation Steps

In a large pot, heat the vegetable broth over medium heat. Stir in the miso paste until fully dissolved.
In a separate pot, prepare the ramen noodles according to package instructions until al dente. Drain and set aside.
In a skillet, sauté chopped bok choy and julienned carrots with a splash of soy sauce for about 5 minutes.
Gently fold in cubed tofu into the sautéed vegetables, mixing until well combined.
In serving bowls, layer the cooked noodles, pour the broth atop, and top with the sautéed veggie and tofu mix.
Sprinkle chopped scallions and arrange nori sheets on top before serving.
Enjoy your creamy vegan miso ramen, optionally adding chili oil for extra spice!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 700IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Store leftovers separately for optimal texture; reheat broth and cook fresh noodles when ready to serve.

Tried this recipe?

Let us know how it was!