Go Back
Showing is a miso ramen soup in a large white bowl that is topped with corn, wilted spinach, green onion, silken tofu and nori seaweed. You can see some of the ramen noodle floating beside all of the toppings as well as a few pieces of sliced mushrooms. There is also a white Asian style spoon on top on the noodle hanging on top.On the table on the side, there is a lined white an blue hand towel and a wooden cutting board with green onions.
Print Recipe

Miso Ramen Soup - Basic Vegan Recipe

This tasty & simple soup is packed with umami flavors, super quick to prepare and a good base to add the toppings of your choice.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course, Soup
Cuisine: asian-inspired
Keyword: dairy-free, egg-free, healthy, Low in fat, nut-free, oil-free, Vegan
Servings: 2 large bowls
Author: plantbasedjess

Ingredients

  • 5 cup vegetable broth
  • 2-3 strips of dried seaweed (wakame or kombu) or one sheet of dried nori
  • 1-2 tbsp soy sauce
  • 8-10 mushrooms (regular white) thinly sliced
  • 3 tbsp miso paste
  • ramen noodles (or noodles of your choice) enough for 2 people
  • toppings of your choice see notes

Instructions

Make the broth:

  • In a medium pot, add the vegetable broth and seaweed. Warm on medium-high heat until you reach a gentle boil. Once it starts to boil, remove the seaweed (discard) and leave the broth in the pot.
    If using nori sheet instead of kombu or wakame, then I recommend to roughly break the sheet before adding it to the broth. You also should add the nori only when adding the miso paste mixture and you don't have to remove the nori from the broth since the dried sheets are super thin and pleasant to eat. If you add the nori too early to the broth, then it might fall apart in the broth.
  • Add the sliced mushrooms and soy sauce to the broth, cover and keep on a very gentle boil for about 5 minutes (or until the mushrooms are tender).
  • While the mushrooms are cooking, in a medium bowl, combine the miso paste and about 1/4-1/2 cup of water. Whisk until there are almost no clumps anymore. Then, remove the pot from the heat, add the miso mixture to the broth and stir.

To assemble the soup:

  • Cook the ramen noodles following the packaging instructions (keep them al dente!). Drain and divide the noodles in between 2 medium-large serving bowls.
  • Add the warm miso broth on top of the noodles, then garnish with the toppings of your choice (see notes). Serve right away.

Video

Notes

  • I use this mellow white miso paste from The Master Miso
  • I use Kombu dried seaweed when making this soup. 
  • My favorite toppings for this soup are: - Frozen corn: about 1/2 cup (per person), thawed in the microwave for about 1-2 minutes.
    - Wilted spinach: 2 large handfuls (per person) of baby spinach wilted with a little water in a pan for a few minutes on medium heat, then drained.
    - Fresh sliced green onions
    - Cubed silken tofu (not firm!): about 1/4 - 1/2 cup per person, raw. Use the leftovers for your smoothies!
    - Chopped nori: use scissors to make the slices seen in the video.
  • Other great toppings: - Roasted vegetables, like carrots or sweet potatoes
    - Cooked bok choy
    - Other leafy greens, like collard green, kale, rainbow chards. Wilt in the pan the same as for spinach
    - Sesame seeds
    - Drizzle of sriracha sauce
  • The broth can be stored in the fridge for up to 3 days. For storage, keep the broth, noodles and toppings apart and assembly only at serving.