Vegan Spicy Miso Ramen
Dive into a bowl of comforting Vegan Spicy Miso Ramen, where bold, umami-packed flavors meet nourishing plant-based ingredients to create the ultimate cozy meal. This recipe features a creamy, flavorful broth delicately spiced with sambal oelek and enriched with white miso, soy sauce, and plant-based milk for a luscious, dairy-free texture. Tender ramen noodles are the star, topped with sautéed shiitake mushrooms, vibrant baby spinach, sweet corn kernels, and crispy pan-fried tofu for a variety of textures. Garnished with green onions, strips of nori, sesame seeds, and fresh lime wedges, this gluten-free-friendly dish is perfect for anyone craving a wholesome yet indulgent meal with a spicy kick. With just 15 minutes of prep and 30 minutes of cooking, this recipe is a quick and satisfying way to elevate vegan ramen night at home.
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Recipe Information
Ingredients
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons white miso paste
- 2 tablespoons sambal oelek (chili paste)
- 3 tablespoons soy sauce (gluten-free if needed)
- 6 cups vegetable broth
- 1 cup unsweetened plant-based milk (e.g., almond, soy, or oat)
- 14 ounces ramen noodles (vegan, gluten-free if needed)
- 1 cup shiitake mushrooms, sliced
- 2 cups baby spinach
- 1 cup corn kernels (fresh or frozen)
- 2 stalks green onions, sliced
- 1 block tofu, cubed and pan-fried
- 1 sheet nori sheets, cut into strips
- 1 tablespoon sesame seeds
- 1 whole lime wedges (for serving)
Instructions
Heat sesame oil in a large pot over medium heat.
Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
Stir in the white miso paste and sambal oelek, cooking for another minute to release their flavors.
Deglaze the pot with soy sauce and then pour in the vegetable broth. Bring to a gentle simmer.
Add the plant-based milk to the broth, stirring until well combined and creamy. Let the broth simmer on low heat for 10 minutes.
Meanwhile, cook the ramen noodles according to the package instructions in a separate pot. Drain and set aside.
In a skillet, quickly sauté the shiitake mushrooms over medium heat until tender, about 5 minutes.
Divide the cooked ramen noodles into bowls and ladle the broth over the noodles.
Top each bowl with sautéed shiitake mushrooms, baby spinach, corn, cubed and pan-fried tofu, sliced green onions, and strips of nori.
Sprinkle sesame seeds on top and serve with a lime wedge for a burst of freshness.
Nutrition Facts
Calories |
709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2741 mg | 119% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 13.0 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 493 mg | 38% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
