miso ramen closeup with spoon

Vegan miso ramen

Yield 4 bowls


Mushroom medley

Winter greens medley

Dashi broth

Soup base



  1. Add konbu, mushroom stems and water to saucepan, and bring to boil.
  2. Turn off heat and set aside to soak.
  3. Heat sesame oil over medium-high heat in large pan or wok. Add mixed mushrooms and salt, and sauté until they begin to sweat. 
  4. Add soy sauce, and sauté until completely tender. Set aside until dish is ready for assembly. 
  5. Heat sesame oil over medium-high heat in same pan used for mushrooms. Add winter greens, and salt to taste. 
  6. Add soy sauce when greens have cooked down to about half their size.
  7. Sauté until completely tender. Set aside.
  8. Heat sesame oil in saucepan over medium heat. 
  9. Add garlic, scallions, shallots and ginger. Sauté until fragrant (1-2 minutes), stirring constantly to prevent burning.
  10. Add chili bean paste, ground sesame seeds, miso paste and soy sauce. Sauté for 1 minute, stirring vigorously until all is combined evenly into thick paste.
  11. Add nondairy milk, dashi broth, vegan butter, salt and white pepper. Stir until combined. Bring to low boil and let simmer while you prepare ramen noodles. 
  12. Prepare ramen noodles according to instructions on packaging. Transfer to ramen bowl.
  13. Pour broth over noodles. Top with sautéed mushrooms and greens.
  14. Add green scallions, sesame seeds and chili oil to taste for garnish.

Recipe by Grateful | at