Miso ramen soup
Small bites, soups and salads

Miso Ramen soup

This vegan miso ramen soup has big flavors, even though it is made under 30 minutes. It’s also very versatile since you can choose the toppings of your choice. I will walk you though the few easy steps on how to make this extra tasty soup.

I was intimidated to make miso soup for so long. I simply did not know much about how to include seaweeds in my meals. Also, miso paste was on the other side of a big cultural barrier I would not dare cross. Then, I realized how much flavor these 2 ingredients are bringing and pretty much want to use them everywhere. This soup has a big unique taste and preparing it makes you feel a little like traveling to Japan.

miso ramen soup
Miso broth 101:

Obviously, I am not a Japanese cuisine professional, but I’m eager to share my learnings with you and help you get out of your comfort zone in the kitchen like I did.

Basic miso broth is made out of mainly 3 ingredients (made in 20 minutes):
— Broth + Miso paste + Dried seaweed —

Dried seaweed: The idea is simply to soak umami goodness filled dried seaweed in hot water for about 10 minutes. Then, remove the softened seaweed before moving forward with the recipe. Just like making a cup of tea. Not too bad, right?

There are tons of different type of seaweeds on the market, but I like to use Kombu seaweed when making miso soup. Wakame seaweed work well too. You can also use the more common Nori sheet (what’s use in sushi rolls) to get that umami flavor bomb in the broth. Explore in the asian section of your grocery store where you can find many seaweeds that are now widely available.

Miso paste: This paste is made out of fermented soybeans, salt, koji (a mold that is responsible for the fermented process) and sometimes grains like barley or rice. There are many different types of miso paste out there depending on their specific ingredients and the length of time it has fermented (months to years!). The longer it fermented, the darker the paste becomes and stronger the flavor will be. Miso paste contains lots of salt, so when using this ingredient, just omit adding more salt during the whole cooking process. It can be found in any grocery store in the fridge section.

Ingredients to make the base

I love adding sliced mushrooms and a little bit of soy sauce to the broth to enhance the flavors even more and get a bomb of taste in a bowl. Combining these two with the miso paste and seaweed results in an extra rich umami taste. It is an easy way to reach a deep flavor in a broth for such a short cooking time.

My favorite toppings
Toppings options:

Miso ramen soup broth is a great base to add the toppings of your choice. You will often find corn, wilted leafy greens and green onions part of this soup, but really, use what you have.

The idea is to make this soup convenient: once you keep dried seaweeds, miso paste and asian noodles in your house (these last for a long time if well stored), then you can wrap up this soup within 20-30 minutes. Add shredded carrots, bean sprouts, roasted zucchinis, cooked bok choy (or any cabbage), wilted collard green or kale, tofu and even any roasted vegetables. Just use the flavourful broth to bring the ingredients of your choice to life.

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Miso Ramen soup

Full of flavors and packed with tasty umami deliciousness, this soup is fast to make and convenient since you can add the toppings of your choice.
Prep Time15 mins
Cook Time20 mins
Keyword: Vegan
Servings: 2


To make the base

  • 4 cup veggie broth
  • 1 cup water
  • 2-3 strips of dried seaweeds (wakame, kombu or nori)
  • 1 tbsp soy sauce
  • 8-10 mushrooms thinly sliced
  • 2 tbsp miso paste
  • ramen noodles (or noodles of your choice) enough for 2 people

My favorite toppings (see other options described in the blog)

  • Half of a package 454g silken tofu cut in small cubes
  • fresh spinach wilted in boiling water, then drained
  • nori sheet julienned (use scissors)
  • frozen corn (about 1/4 cup per person) thawed and drained
  • green onions sliced


To make the broth:

  • In a medium pot, add the veggie broth, water and seaweed. Warm on medium-high heat until you reach a gentle boil. Once it starts to boil, remove the seaweed and leave the broth in the pot (do not leave the seaweed in boiling water for too long to avoid getting a bitter broth).
  • Add the sliced mushrooms and the soy sauce to the broth and keep on a gentle boil for 5 minutes.
  • In a medium bowl, add the miso paste and about 1/4-1/2 cup of water and whisk until there are no clumps anymore. Add to the broth, mix well and remove the pot from the fire (you do not want to overcook the miso)

To assemble the soup:

  • Cook the ramen noodles following the packaging instruction but keep them al dente. Drain and transfer the noodles to a medium-large serving bowl.
  • Add the broth on top of the noodles.
  • Add the toppings of your choice. Read the blog for a more detailed description.

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