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Miso Ramen

Miso Ramen

Today, we are making a vegan Japanese dish full of flavour and healthy ingredients. This recipe is a perfect lunch option when you need a light meal that will fill your belly. It's incredibly delicious and super easy to make. If you are a newbie in the kitchen, this easy vegan ramen is for you!

I love Japanese cuisine! It is so flavourful and simple at the same time. With only a few ingredients, they are able to create this beautiful dish loaded with colour, taste and nutrients. So, today's recipe is all about bringing together those elements into an easy vegan Japanese dish. 

There are two things I absolutely love in Japanese cuisine, ramen, and miso. So, of course, having these two together is like a match made in heaven for me! So, this time instead of using soy sauce as a seasoning we are going with the version that uses miso. How delicious does that sound?

Miso Ramen ingredients

We usually find a lot of goodies in a bowl of ramen. The basic concept is a bowl of broth with a handful of veggies, noodles, and maybe some seaweed in there. There is no exact ramen recipe; each region, each family, and each person has modified it slightly to their preferences. I love this because it gives us flexibility, we can't get it wrong! 

I also love how easy it was to come up with vegan ramen without missing out on flavour. We get a ton of flavour from the miso paste and the rest of the ingredients will also add to this. For the miso paste, I recommend getting a quality one, and if you have an Asian shop nearby even better. 

We buy ours at our local Asian shop, and it's so delicious. While I'm there, I also like buying veggies and noodles. Generally, I find these shops to be a great place to buy quality fresh produce at a decent price. So, even if I'm not cooking Asian cuisine, I still make my way there to restock the kitchen. 

shiitake and tofu

Ok, back to this vegan noodle soup now!

This easy vegan ramen is for anyone and everyone. Even if you are an absolute newbie in the kitchen, you will be able to make this amazing meal in no time, 30 minutes tops. The process is really simple, and the outcome is restaurant-worthy.

I wanted to make this a healthy ramen recipe. So, I'm using quality ingredients without a lot of sodium, additives, and fats. Also, it's a light dish with about 22g of protein per serving with a bit over 400 calories. Which make it a great option for a nourishing yet light lunch!

You can even make a big batch so you can keep it in the fridge for a couple of days. This way you have lunch or dinner ready waiting for you. I would just keep the noodles in a separate container so they don't get soggy or oversaturated. 

You will love this flavourful, heartwarming vegan ramen for sure! 

Miso Ramen top down

Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Corn, Gluten, Mushrooms, Soy


For the miso ramen

  • 4 pieces frozen shiitake mushrooms (unthaw)
  • 2 tbsps kombu seaweed (washed, soaked and sliced)
  • 2 tbsps miso paste
  • ½ cup mung bean sprouts (washed)
  • 5 oz ramen noodles
  • ¼ cup sweet corn kernels
  • 4 cups water

For the tofu

  • 7 oz extra firm tofu (sliced)
  • 1 tablespoon toasted sesame oil


  1. Soak the kombu seaweed in the water and set aside while you prepare the other ingredients.
  2. Heat up the oil in a frying pan and roast the tofu and shiitake from all sides until golden brown for about 5 minutes.
  3. Use a pot and heat up the water with the kombu seaweed and add miso paste.
  4. Add the noodles, cook them in the broth according to the instructions on the package.
  5. Divide the soup and noodles for the bowls, add tofu, shiitake ,sweet corn and sprouts, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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