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Vegan Ramen with corn and bok choy
Plant-based miso ramen with fresh vegetables

Miso Vegan Ramen with Shiitake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups
The soul of ramen is the broth. Without meat collagen, we build body and 'umami' using plants. Miso paste (fermented soybean) and Shiitake mushrooms are natural flavor enhancers that give this soup a deep, savory complexity.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 305 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Large pot
  • Separate pot for noodles
  • Grater

Allergen Information

⚠️ Wheat
⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Prep: Grate the ginger and crush the garlic. Slice mushrooms and julienne the carrots.

Tip: Grating releases more intense flavor than chopping.
2 ✓

Simmer the vegetable stock with ginger, garlic, and soy sauce for 5 minutes.

3 ✓

Take a ladle of hot broth, whisk the miso paste into it until smooth, then stir it back into the pot.

Tip: Never boil miso vigorously; high heat destroys its probiotic benefits and delicate flavor.
4 ✓

Add mushrooms, carrots, corn, and bok choy. Simmer 3-4 minutes until tender-crisp.

5 ✓

Boil noodles in separate water according to package directions. Drain.

6 ✓

Serve: Noodles first, then broth and veggies. Top with scallions, a drizzle of sesame oil, and nori.

Recipe FAQ

Why cook noodles separately?
To prevent the starchy cooking water from making your clear broth cloudy and thick.
Which Miso should I use?
White (Shiro) miso is milder and sweeter. Red (Aka) miso is saltier and stronger. A blend or White miso is best for beginners.

Ingredients

  • 7 oz Ramen Noodles (Egg-free)
  • 3.5 cups Vegetable Stock
  • 2 tbsp White Miso Paste
  • 1 tbsp Soy Sauce
  • 3 cloves Garlic
  • 0.5 inch Fresh Ginger
  • 3.5 oz Bok Choy
  • 3 oz Shiitake Mushrooms
  • 2 oz Carrot
  • 2 oz Corn (canned or frozen)
  • 1 stalk Scallion
  • 2 tsp Toasted Sesame Oil
  • 1 sheet Nori Seaweed