Vegan Miso Ramen

We posted this recipe on our Instagram account this spring, but since the cold season has just kicked in, we are sharing it again here. Hope you stay warm and enjoy the beautiful coloured leaves!

Serving: 2  Prep time: 30 minutes


2 packets   Noodles*

1/4 cup       Frozen corn

1 cup          Crimini mushrooms

1 cup          Napa cabbage or Bok Choy

1 Tbsp        Sesame seeds

(optional)     Wakame or seaweed flakes

(optional)     Kimchi


4 cups         Water

10 g             Dried kelp​​​ or mushrooms

4 tsp            Miso**

2 Tbsp         Shio Koji***

2/3 cup        Soy milk or nut milk

Black pepper

Garlic granules

(optional) 2 tsp   All-Purpose Gochujang Sauce              


  1. Add dried kelp or mushrooms to a pot of water and bring it to a boil.
  2. Boil water (not listed in the list) in a separate pot for noodles.
  3. Chop vegetables and mushrooms ​​​to a bite size.
  4. When water starts boiling, remove the kelp or mushrooms and add vegetables.
  5. Cook noodles according to the package instruction.
  6. When vegetables are cooked, add Miso, Shio Koji, your choice of milk and garlic granules and cook for 1 more minute until everything is well incorporated. 
  7. Garnish with black pepper and sesame seeds.

* We used brown rice noodle, but you can use regular egg noodles (if you are not vegan), or other types of noodles.

** In this recipe, we used 2 different types of Miso in 1:1 ratio. You can also use our Ginger Miso, Leek Miso, or Jalapeno Miso.

*** Shio Koji is a Japanese fermented condiment you can find in Fujiya. If you don't have it, you can use 1 Tbsp of soy sauce instead.

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