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Vegan Miso Ramen

This vegan miso ramen is rich, cozy, and full of layered flavor thanks to a creamy coconut-miso broth, golden sautéed oyster mushrooms, and a hit of chili crisp for heat and texture. It’s a simple, satisfying bowl that comes together quickly and feels elevated without being complicated.
Prep Time5 minutes
Cook Time15 minutes
Servings: 2 servings

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

This recipe runs spicy due to the chili crisp. If you’re sensitive to heat, feel free to omit it entirely or add just a small amount to taste.
If you don’t have tahini on hand or can’t find it, no worries. It’s optional and adds extra richness, but the sesame oil still provides plenty of flavor and depth without it.