Vegetarian Miso Ramen Recipe

I absolutely love my easy vegetarian take on miso ramen. The fragrant blend of vegetable broth, miso paste, soy sauce and fresh ginger fuses with garlic, shiitake mushrooms and kale to create a nourishing bowl. Topped with a soft boiled egg or tofu, it’s my ideal healthy dinner solution.

I recently discovered a twist on a classic that’s perfect for busy evenings: my Vegetarian Miso Ramen. I started off with a good base of 4 cups vegetable broth and 2 cups water then added 2 tablespoons miso paste and a splash of soy sauce to give it a rich, savory flavor.

I love how the aroma of 3 minced garlic cloves and 1 tablespoon of grated ginger fills the kitchen, creating a lively start for the dish. Next, I tossed in a cup of sliced shiitake mushrooms and 2 cups of chopped kale for a hearty bite.

The two servings of ramen noodles cook quickly, soaking up all the flavors. I top mine off with a soft boiled egg for that satisfying finishing touch (or firm tofu if you prefer a vegan twist).

This dish instantly sparked memories of healthy dinner recipes I used to love, but with a modern spin and a punch of flavor. Enjoy this simple and flavorful journey every time you make it.

Why I Like this Recipe

I like this recipe because it’s so quick and easy to make, even when I’m in a rush. I also love how its flavors mix together – the miso, garlic, and ginger combine perfectly with the shiitake mushrooms and kale for a really comforting bowl of ramen. Plus, I appreciate that I can switch up the toppings by using tofu instead of eggs when I want a vegan twist. Lastly, there’s just something about that drizzle of sesame oil and fresh green onions that makes every bite feel special even on a regular day.

Ingredients

• Vegetable Broth: Light, tasty and full of vitamins, it gives body to your soup.
• Miso Paste: Rich, salty and tangy, it lend a deep umami flavor plus healthy probiotics.
• Soy Sauce: Savory, slightly sweet liquid that intensifies flavor with hints of protein and minerals.
• Garlic & Ginger: Spicy duo that boost zest and supports immunity with their natural benefits.
• Shiitake Mushrooms: Earthy and nutritious, they offer fiber and a meaty texture to enrich the broth.
• Kale: Crunchy and packed with vitamins, adds fiber and a healthy, slightly bitter taste.
• Ramen Noodles: Chewy and satisfying, serving as the perfect hearty base for this amazing soup.

Ingredient Quantities

• 4 cups vegetable broth
• 2 cups water
• 2 tablespoons miso paste
• 1 tablespoon soy sauce
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 cup shiitake mushrooms, sliced
• 2 cups chopped kale
• 2 servings ramen noodles
• 2 soft boiled eggs (or 6 oz firm tofu for a vegan twist)
• 1 green onion, thinly sliced (optional)
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste

How to Make this

1. In a large pot, combine 4 cups of vegetable broth and 2 cups of water and bring it to a simmer over medium heat.

2. Add 3 minced garlic cloves and 1 tablespoon grated fresh ginger to the pot and let them infuse for about 2 minutes.

3. Dissolve 2 tablespoons miso paste in a ladleful of the warm broth and then stir it back in along with 1 tablespoon of soy sauce.

4. Toss in 1 cup of sliced shiitake mushrooms and 2 cups of chopped kale. Let everything cook for about 3 to 4 minutes until the mushrooms are tender.

5. While the broth is simmering, cook your 2 servings of ramen noodles in a separate pot of boiling water according to the package directions, then drain them.

6. Season the broth with salt and pepper to taste.

7. Gently add 2 soft boiled eggs (or 6 oz of firm tofu if you prefer a vegan version) into the broth so they can warm up a little more.

8. Divide the cooked noodles between bowls and carefully ladle the broth with vegetables over the top.

9. If you want an extra flavor kick, drizzle 1 teaspoon of sesame oil over each bowl and sprinkle around 1 thinly sliced green onion as a garnish.

10. Serve hot and enjoy your comforting bowl of vegetarian miso ramen.

Equipment Needed

1. Large pot for the broth
2. Another pot for cooking the ramen noodles
3. Stirring spoon for mixing ingredients
4. Ladle for dissolving the miso paste and scooping the broth
5. Strainer or colander for draining the noodles
6. Chef’s knife to chop garlic, ginger, mushrooms and kale
7. Cutting board for all the chopping work
8. Measuring cups and spoons for accurate ingredients
9. Grater for the fresh ginger
10. Bowls for serving the ramen

FAQ

Vegetarian Miso Ramen Recipe Substitutions and Variations

• If you can’t find veggie broth, you can use water with a vegetable bouillon cube or even mushroom broth.
• If you’re out of soy sauce, try using coconut aminos instead. It may taste a bit different so you might need to tweak the salt.
• If kale isn’t available, you can swap it for spinach or swiss chard. They have a similar texture and will work just fine.

Pro Tips

1. When you’re heating the broth, be careful not to let it boil too hard, cause that can mess with the miso and make the flavor a bit off. Just keep it at a steady simmer so the tastes all meld together nicely.

2. If you’re using tofu instead of eggs, you gotta press it first to get rid of extra water, and then cook it gently. That way it keeps its shape and doesn’t get all mushy in the soup.

3. Try to dissolve the miso by mixing it with a small amount of broth in a separate bowl before adding it back to the main pot. This helps it spread out smoother and avoids those clumpy spots that can ruin the texture.

4. For a real flavor boost, toast a few sesame seeds lightly and use them along with the sesame oil as a garnish. It adds an extra nutty taste that really makes the dish pop.