There’s nothing quite as comforting as a good bowl of piping hot miso ramen. Since I’m on the Daniel Fast, I figured I would try my favorite soup vegan style. This vegan miso ramen is one of those meals I come back to when I want warmth, depth of flavor, and a little spice, without spending hours in the kitchen. It’s rich, cozy, and layered, yet surprisingly simple to make. The kind of bowl that feels intentional, not fussy.
The base of this ramen starts with miso and turmeric, two ingredients that bring both flavor and function. Miso adds that unmistakable umami depth, while turmeric gives the broth its golden hue and subtle earthiness. Coconut milk rounds everything out, creating a creamy broth that feels luxurious without overpowering the dish. The result is a broth that’s silky, savory, and gently spiced, perfect for slurping.
Oyster mushrooms are the star here. When cooked properly, they develop a meaty texture and deep flavor that makes this bowl feel hearty and satisfying. I like to tear them into large pieces and sauté them until they’re golden and slightly crisp at the edges. That caramelization adds contrast to the creamy broth and gives the ramen real structure. If you’ve ever been on the fence about mushrooms, this is the preparation that converts people.
The noodles are classic ramen style, but made with millet and cooked just until tender and added directly to the broth so they soak up all that flavor. I like to build the bowl with the noodles first, then ladle the broth over top so everything stays silky and warm. From there, it’s all about the toppings.
Chili crisp takes this ramen to the next level. A spoonful adds heat, crunch, and a little bit of attitude. It cuts through the richness of the coconut milk and wakes the whole bowl up. Scallions bring freshness and bite, while a handful of herbs, like cilantro or green onion tops, adds brightness. Every element has a role, and together they create balance.
This vegan miso ramen is perfect for weeknights when you want something comforting but still nourishing. It’s filling without being heavy, indulgent without being overwhelming. It also happens to be completely customizable. Add greens like spinach or bok choy, swap in different mushrooms, or adjust the spice level to make it your own.
More than anything, this is a reminder that plant-based meals can feel just as rich and satisfying as anything else. This bowl isn’t trying to replicate meat. It stands confidently on its own. Warm, cozy, and full of flavor, this vegan miso ramen is the kind of recipe you’ll make once and then crave again and again.
If you’re looking for a plant-forward dinner that feels elevated but approachable, this is the bowl.
Vegan Miso Ramen
Ingredients
- 1 package oyster mushrooms, washed and patted dry
- 1 tablespoon avocado oil
- Salt, to taste
- Black pepper, to taste
- 2 cloves garlic, minced
- 1/2 tsp minded ginger or ginger paste
- 1 tablespoon chili crisp, plus more for serving
- 1 tablespoon tahini
- 1 teaspoon sesame oil
- ¼ teaspoon ground turmeric
- 1 tablespoon liquid aminos
- 1 tablespoon white miso paste
- 1 13.5 oz can coconut milk
- 1½ cups vegetable broth
- 1 teaspoon date sugar
- Salt and black pepper, to taste
- 2 servings ramen noodles
- Sliced scallions, for garnish
- Fresh cilantro, for garnish
Instructions
- Heat avocado oil in a large, deep pan over medium heat. Add the oyster mushrooms in an even layer and season with salt and pepper. Sauté for 5 to 7 minutes, flipping half way through, until the mushrooms are golden brown and slightly crisp at the edges. Remove from the pan and set aside.
- In the same pan, add the minced garlic, garlic and chili crisp. Sauté for about 30 seconds, until fragrant. Stir in the tahini, sesame oil, and turmeric, allowing the mixture to warm and become smooth.
- Add the liquid aminos, white miso paste, coconut milk, and vegetable broth. Stir well to fully dissolve the miso and tahini into the broth. Add the date sugar and bring the mixture to a gentle simmer. Cook for 5 to 10 minutes, stirring occasionally. Season with salt and pepper to taste. Broth is done when it's nice, semi thick and creamy.
- While the broth simmers, cook the ramen noodles according to the package instructions. Drain and divide the noodles between serving bowls.
- Pour the hot broth over the noodles, then top with the sautéed oyster mushrooms. Garnish with sliced scallions, fresh cilantro, and additional chili crisp if desired. Serve immediately.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
