Veggie Miso Ramen (vegan) Recipe

Rehydrate mushrooms

Place dried shiitake mushrooms in 1 cup hot water and soak for 20 minutes until softened. Reserve soaking liquid by straining it through a fine sieve or coffee filter to remove grit and set aside (will add concentrated umami to the broth).

In a large pot over medium heat, add 1 tsp sesame oil. When fragrant (about 30 seconds), add minced garlic and grated ginger and sauté 30–45 seconds until aromatic but not browned.

Add 6 cups low-sodium vegetable broth, the reserved mushroom soaking liquid (careful to leave sediment behind), and the rehydrated mushrooms (sliced if large). Bring to a gentle simmer.

Stir in 1 tbsp soy sauce. In a small bowl, whisk together white miso (3 tbs) and dark miso (1 tbs) with 3–4 tablespoons of hot broth until smooth to prevent lumps, then whisk the miso slurry back into the pot. Keep the broth warm on low heat; do not boil aggressively after adding miso (boiling degrades flavor and probiotics).

Taste the broth and adjust seasoning with salt or extra soy sauce as needed. Keep broth at a low simmer while preparing other components.

While the broth is warming, press the tofu for at least 15 minutes to remove excess water. Pat dry and cut into 1/2-inch cubes or 1/2-inch thick slabs.

Toss tofu pieces with 2 tbs cornstarch and 1 tsp soy sauce until evenly coated. The cornstarch creates a crisp exterior when pan-fried.

Heat a nonstick or cast-iron skillet over medium-high heat and add 2 tbs neutral oil. When shimmering, add tofu in a single layer without crowding. Fry 3–4 minutes per side until golden and crisp (about 8–10 minutes total). Transfer to a plate lined with paper towel and season lightly with salt.

Bring a separate pot of water to a rolling boil and cook ramen noodles according to package instructions (usually 3–4 minutes for fresh, 4–5 minutes for dried) until just al dente. Drain and rinse very briefly under hot water to separate strands; set aside.

In a medium skillet over medium heat, sauté sliced fresh mushrooms (8 oz) for 4–5 minutes until browned and their moisture has mostly evaporated. Season with a pinch of salt and pepper. If using additional vegetables like napa cabbage and carrots, add the cabbage in the last 1–2 minutes to wilt slightly while preserving some crunch.

To assemble bowls: divide cooked noodles evenly among 4 bowls (about 3 oz noodles per serving if using 12 oz total). Ladle hot miso broth over noodles (about 1.5 cups per bowl). Arrange toppings on each bowl: a handful (~3/4 cup) baby spinach, 1/4 cup corn, 1/4 cup julienned carrot, sautéed mushrooms (~2 oz), a few slices of napa cabbage, and 3–4 pieces of crispy tofu.

Garnish each bowl with sliced scallions, nori strips, toasted sesame seeds, a drizzle of chili oil if using, and a lime wedge on the side. Add black pepper or extra soy sauce to taste.

Serve immediately so noodles keep some bite and toppings are warm-crisp.