I made a Vegan Peanut Soup inspired miso ramen that delivers a ridiculously creamy peanut-miso broth, springy noodles, and unapologetic savory punch you’ll want on repeat.
I am obsessed with this Vegan Peanut Miso Ramen because it’s loud, salty, nutty and stupidly satisfying. I love that creamy peanut butter meets miso paste in a bowl that slurps like the best Miso Soup Ramen but stays unapologetically peanut.
But it’s not precious, it’s the kind of Veggie Ramen Noodle Recipes energy that feels like a win on a tired weeknight. I eat it solo, with tofu or whatever’s left in the fridge, and it still tastes like a full meal.
Big flavors, chewy noodles, bright scallions and a hit of lime. Messy, craveable, repeatable.
No guilt snacks.
Ingredients
- Vegetable broth: basic savory base, keeps it light and cozy.
- Miso paste: adds umami punch, salty and comforting.
- Peanut butter: creamy richness, makes the broth silky.
- Soy sauce or tamari: salty depth, anchors the flavors.
- Maple syrup: a touch of sweetness, balances the salt.
- Rice vinegar: bright acid, cuts through the richness.
- Toasted sesame oil: nutty finish, a little goes far.
- Garlic: sharp warmth, it’s what makes it homey.
- Ginger: fresh zip, keeps things lively.
- Chili paste or sriracha: optional heat, wakes up the broth.
- Ramen noodles: chewy comfort, slurpy and satisfying.
- Tofu: plant protein, soaks up the tasty broth.
- Neutral oil: crisps the tofu, adds golden texture.
- Baby spinach or bok choy: greens, bright and healthy.
- Mushrooms: meaty earthiness, great umami boost.
- Carrot: sweet crunch, adds color and bite.
- Scallions: fresh onion kick, scattered on top.
- Lime wedges: citrus lift, squeeze right before eating.
- Sesame seeds: little toasty crunch, pretty garnish.
- Cilantro: herbal brightness, optional but nice.
- Salt and pepper: simple seasoning, tweak to taste.
- Water: adjust broth, thin it if needed.
Ingredient Quantities
- 6 cups vegetable broth
- 3 tablespoons white or mellow miso paste
- 3 tablespoons creamy peanut butter (natural if possible)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili paste or sriracha, optional
- 12 ounces fresh or dried ramen noodles
- 14 ounces firm or extra firm tofu, pressed and cubed
- 1 tablespoon neutral oil (for frying tofu)
- 4 cups baby spinach or chopped bok choy
- 1 cup shiitake or cremini mushrooms, sliced
- 1 medium carrot, julienned or thinly sliced
- 3 scallions, thinly sliced
- 1 lime, cut into wedges
- 1 tablespoon sesame seeds
- Handful fresh cilantro, optional
- Salt and black pepper, to taste
- Water as needed to adjust broth consistency
How to Make this
1. Press the tofu for 15 to 20 minutes to remove extra water, then cut into bite sized cubes; toss gently with a little salt and black pepper.
2. Heat 1 tablespoon neutral oil in a skillet over medium high heat, add the tofu and fry until edges are golden and a little crispy, turning occasionally, about 8 to 10 minutes. Set aside.
3. In a large pot, warm 6 cups vegetable broth over medium heat. In a small bowl whisk together 3 tablespoons miso paste, 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar and 1 teaspoon toasted sesame oil using a few tablespoons of the hot broth to loosen them first so nothing clumps.
4. Add minced garlic and grated ginger to the pot and gently simmer for 1 minute to wake up the flavors. Stir in the miso peanut mixture, dropping the heat to low so it does not boil hard. Taste and add 1 teaspoon chili paste or sriracha if you want heat.
5. Add sliced mushrooms and the julienned carrot to the broth and simmer until just tender, about 4 to 5 minutes. If the broth feels too thick, add water a splash at a time to reach the consistency you like.
6. Meanwhile cook the ramen noodles according to package directions in a separate pot or directly in the broth if there is room, then drain if you used a separate pot. Fresh noodles take less time than dried.
7. Add the baby spinach or chopped bok choy to the broth and stir until wilted, about 1 to 2 minutes. Return the fried tofu to the pot to warm through.
8. Divide the cooked noodles into bowls, ladle the peanut miso broth, veggies and tofu over the noodles. Top each bowl with sliced scallions, a squeeze of lime, and a sprinkle of sesame seeds.
9. Finish with a handful of fresh cilantro if using, adjust salt and black pepper to taste, and serve hot. Don’t forget extra lime wedges and chili for people who like it brighter or hotter.
Equipment Needed
1. Tofu press or heavy plates + clean kitchen towels (for pressing tofu)
2. Large nonstick or stainless skillet (for frying tofu)
3. Large soup pot (for the broth and veggies)
4. Small bowl and whisk or fork (to loosen miso and peanut butter)
5. Sharp chef knife and cutting board (for tofu, mushrooms, carrot, scallions)
6. Colander or fine mesh strainer (for draining noodles)
7. Tongs or slotted spoon and a spatula (for moving tofu and serving)
8. Measuring cups and spoons (for miso, peanut butter, sauces and seasonings)
FAQ
Vegan Peanut Miso Ramen Recipe Substitutions and Variations
- Miso paste: Swap with 1 tablespoon soy sauce plus 1 tablespoon tahini for a salty, umami hit when miso isnt available. You might need to add a splash more broth to loosen it.
- Creamy peanut butter: Use almond butter or sunflower seed butter for a nut free option. Texture and flavor will change a bit, so taste and add a little extra maple syrup or a pinch of salt if it seems flat.
- Tofu (firm): Replace with tempeh (same amount, cubed) for more bite and nuttier flavor, or try seitan if you want a chewier, meatier texture. Marinate before frying for best results.
- Ramen noodles: Substitute with udon, soba, or even spaghetti in a pinch. Cook times will vary, so check package instructions and rinse soba if you want less stickiness.
Pro Tips
1. Press the tofu longer than you think you need to, like 25 minutes if you can. It fries up much crisper and soaks less broth, which keeps the soup from getting soggy.
2. Bloom the miso and peanut butter in a few tablespoons of hot broth before adding them to the pot. That prevents clumps and gives you a silkier, more even sauce.
3. Cook noodles separately and rinse briefly under hot water right after draining. That stops them from overcooking in the soup and keeps the texture springy when you serve.
4. Finish each bowl with acid and crunch right before serving, like an extra squeeze of lime, a pinch of salt, and toasted sesame seeds. Small bright flavors and textures make the peanut miso feel lighter and more balanced.
Vegan Peanut Miso Ramen Recipe
I made a Vegan Peanut Soup inspired miso ramen that delivers a ridiculously creamy peanut-miso broth, springy noodles, and unapologetic savory punch you'll want on repeat.
4
servings
396
kcal
Equipment: 1. Tofu press or heavy plates + clean kitchen towels (for pressing tofu)
2. Large nonstick or stainless skillet (for frying tofu)
3. Large soup pot (for the broth and veggies)
4. Small bowl and whisk or fork (to loosen miso and peanut butter)
5. Sharp chef knife and cutting board (for tofu, mushrooms, carrot, scallions)
6. Colander or fine mesh strainer (for draining noodles)
7. Tongs or slotted spoon and a spatula (for moving tofu and serving)
8. Measuring cups and spoons (for miso, peanut butter, sauces and seasonings)
Ingredients
6 cups vegetable broth
3 tablespoons white or mellow miso paste
3 tablespoons creamy peanut butter (natural if possible)
2 tablespoons soy sauce or tamari
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon chili paste or sriracha, optional
12 ounces fresh or dried ramen noodles
14 ounces firm or extra firm tofu, pressed and cubed
1 tablespoon neutral oil (for frying tofu)
4 cups baby spinach or chopped bok choy
1 cup shiitake or cremini mushrooms, sliced
1 medium carrot, julienned or thinly sliced
3 scallions, thinly sliced
1 lime, cut into wedges
1 tablespoon sesame seeds
Handful fresh cilantro, optional
Salt and black pepper, to taste
Water as needed to adjust broth consistency
Directions
- Press the tofu for 15 to 20 minutes to remove extra water, then cut into bite sized cubes; toss gently with a little salt and black pepper.
- Heat 1 tablespoon neutral oil in a skillet over medium high heat, add the tofu and fry until edges are golden and a little crispy, turning occasionally, about 8 to 10 minutes. Set aside.
- In a large pot, warm 6 cups vegetable broth over medium heat. In a small bowl whisk together 3 tablespoons miso paste, 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar and 1 teaspoon toasted sesame oil using a few tablespoons of the hot broth to loosen them first so nothing clumps.
- Add minced garlic and grated ginger to the pot and gently simmer for 1 minute to wake up the flavors. Stir in the miso peanut mixture, dropping the heat to low so it does not boil hard. Taste and add 1 teaspoon chili paste or sriracha if you want heat.
- Add sliced mushrooms and the julienned carrot to the broth and simmer until just tender, about 4 to 5 minutes. If the broth feels too thick, add water a splash at a time to reach the consistency you like.
- Meanwhile cook the ramen noodles according to package directions in a separate pot or directly in the broth if there is room, then drain if you used a separate pot. Fresh noodles take less time than dried.
- Add the baby spinach or chopped bok choy to the broth and stir until wilted, about 1 to 2 minutes. Return the fried tofu to the pot to warm through.
- Divide the cooked noodles into bowls, ladle the peanut miso broth, veggies and tofu over the noodles. Top each bowl with sliced scallions, a squeeze of lime, and a sprinkle of sesame seeds.
- Finish with a handful of fresh cilantro if using, adjust salt and black pepper to taste, and serve hot. Don’t forget extra lime wedges and chili for people who like it brighter or hotter.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 767g
- Total number of serves: 4
- Calories: 396kcal
- Fat: 18g
- Saturated Fat: 3.3g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 7.5g
- Cholesterol: 0mg
- Sodium: 2230mg
- Potassium: 750mg
- Carbohydrates: 72g
- Fiber: 6.9g
- Sugar: 5.5g
- Protein: 25g
- Vitamin A: 2500IU
- Vitamin C: 15mg
- Calcium: 75mg
- Iron: 3mg
