Vegan Spicy Miso Recipe

Soak kombu and shiitake

Put 10 cups water into a large pot. Add 1 piece dried kombu and 8 dried shiitake mushrooms. Let soak at room temperature for 30 minutes (or up to overnight in the refrigerator for deeper flavor).

Gently heat to extract umami

After soaking, place the pot over medium-low heat. Slowly bring to just before a simmer — small bubbles will appear around the edges (about 8–10 minutes). Remove the kombu just before the water reaches a full boil (keeping kombu in boiling water can make the broth bitter).

Simmer and season

Once kombu is removed, bring to a gentle simmer and cook for 15–20 minutes to extract shiitake flavor. Remove the shiitake mushrooms and reserve them on a cutting board. Add 3 tbs tamari (or soy sauce), 2 tbs mirin and 1/2 tsp fine sea salt to the broth. Taste and adjust seasoning if needed.

Prepare reserved shiitake

Slice the rehydrated shiitake caps into thin strips and set aside — they will return to the soup later.

Ladle 1/2 cup of the hot broth into a small heatproof bowl. Add 4 tbs white miso and 2 tbs red miso and whisk until completely smooth. Add 1.5 tbs gochujang and 1 tbs toasted sesame oil to the bowl and whisk until combined. (Dissolving miso off direct heat prevents killing beneficial enzymes and helps avoid lumps.)

Reduce the pot heat to low. Stir the miso-chili mixture back into the pot. Do not boil the soup after adding miso — keep it at a gentle simmer or just below to preserve flavor.

Cook noodles and tofu

Bring the miso-seasoned broth to a gentle simmer. Add 400 g cubed firm tofu and 225 g fresh noodles. Cook according to the noodle package directions until noodles are al dente (typically 3–4 minutes for fresh ramen). Gently stir occasionally so tofu warms through but does not break apart.

Add greens and shiitake

About 1–2 minutes before the noodles are done, add 2 cups baby bok choy (halved) or a couple handfuls of spinach and the sliced shiitake. Cook just until greens are wilted and tender.

Taste the finished soup and adjust seasoning with an extra 1/2–1 tbs tamari or a pinch more salt if needed. Keep the soup at a gentle heat (do not boil).

Divide noodles, tofu and broth among 4 bowls. Drizzle ~2 tbs chili oil or spoon 1–2 tbs chili crisp into each bowl (adjust to spice preference). Sprinkle 2 tbs toasted sesame seeds and sliced scallions over each bowl. Serve with lime wedges to squeeze over just before eating.

Optional finishing: add an extra drop of toasted sesame oil per bowl or a pinch of extra gochujang to the center for those who want a hotter kick.