Easy Vegan Ramen with Miso Ginger Broth
Weeknight vegan ramen with miso ginger broth, egg-free noodles, mushrooms, greens, and sesame finish. Pantry-flexible umami without dairy or meat.
Equipment
- Medium pot
- Small whisk or fork
- Strainer
- Second pot for noodles
Ingredients
For the broth
- 1 tablespoon neutral oil
- 150 g mixed mushrooms shiitake and button; sliced
- 4 garlic cloves minced
- 1 inch fresh ginger grated
- 4 cups low-sodium vegetable stock or water plus vegan bouillon per package directions
- 2 tablespoons white or awase miso start with 2, adjust to taste
- 2 tablespoons soy sauce or tamari use tamari if gluten-free with GF noodles
- 1 teaspoon toasted sesame oil
- optional 2 dried shiitake mushrooms, soaked 20 minutes in 1 cup hot water, soaking liquid strained into broth
- optional 1 teaspoon rice vinegar or lime juice at finish
- fine salt, only if needed after tasting
For the bowls
- 2 servings vegan ramen noodles or egg-free wheat noodles
- 2 handfuls baby spinach or 1 small pak choi chopped
- 2 green onions sliced
- 1 teaspoon toasted sesame seeds
- optional nori sheets or strips
- optional chili crisp or chili oil
Instructions
Make the miso ginger broth
- Warm a medium pot over medium heat. Add neutral oil and cook sliced mushrooms until they release moisture and turn golden at the edges.
- Add minced garlic and grated ginger. Stir about 30 seconds until fragrant, not browned.
- Pour in vegetable stock or water with bouillon. Bring to a gentle simmer.
- Whisk miso with a little hot broth in a small bowl until smooth, then stir back into the pot. Simmer gently 5 to 8 minutes; avoid a violent boil.
- Stir in soy or tamari and toasted sesame oil. Taste; thin with hot water or stock if salty.
Cook noodles and assemble
- Boil noodles in a separate pot 1 minute shy of package directions; drain.
- Blanch greens in noodle water or separately until bright.
- Divide noodles and greens into bowls. Ladle hot broth over. Top with scallions, sesame seeds, optional nori and chili oil. Serve immediately.
Notes
Broth can be made up to two days ahead; store airtight and reheat gently. Cook noodles fresh.
For gluten-free, use GF tamari and certified gluten-free noodles; confirm miso does not contain barley.
If miso is unavailable, balance extra soy and sesame; optional tahini adds nutty depth but changes the flavor profile.
If too salty, dilute with hot water and a pinch of sugar; if too thin, simmer uncovered briefly to concentrate.
For gluten-free, use GF tamari and certified gluten-free noodles; confirm miso does not contain barley.
If miso is unavailable, balance extra soy and sesame; optional tahini adds nutty depth but changes the flavor profile.
If too salty, dilute with hot water and a pinch of sugar; if too thin, simmer uncovered briefly to concentrate.
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