Creamy mushroom miso ramen

A warm comforting bowl of noodles is always a good idea

This vegan creamy mushroom miso ramen packs the flavor in with this simple miso paste. It’s such a simple paste to whiz up, then you use it to season the tofu & to flavor the broth. The final product feels restaurant worthy, just what you need!


Creamy Mushroom Miso Ramen

Prep Time5 mins
Cook Time15 mins
Course: Main Course
Servings: 2 servings


Miso Paste

  • ½ cup white miso
  • 1 tbsp fresh ginger
  • 1 yellow onion – roughly chopped
  • 2 garlic cloves
  • 2 tbsp rice vinegar
  • 2 tbsp sambal oelek


  • 12 oz firm tofu (1 block)
  • 4 tbsp neutral oil
  • 2 cups shiitake mushrooms
  • 2 cups vegetable broth
  • 2 tbsp soy sauce
  • 6 oz ramen noodles (2 packages)
  • 2 cups unsweetened soy milk
  • ¼ cup spring onion – chopped
  • 2 tsp sesame seeds


  • To make the miso paste combine everything in a blender or food processor until a paste forms. Set aside.
  • To make to tofu cut the firm, pressed cube into smaller bit-sized cubes. Heat a large pan over medium heat with 2 tbsp oil. Add the tofu once the oil is hot & shuffle everything around. Add 2 tbsp of the miso paste to the pan & shuffle everything so that the paste coats all of the tofu pieces. Cook for about 5-10 minute, shuffling every few minutes, so that they start to crisp a bit. Set aside.
  • To make the actual ramen use a medium sized pot and heat over medium heat with 2 tbsp oil. Add the remaining miso paste & cook until fragrant. Add the mushrooms, combine with the paste & sauté for a minute. Add the broth, soy sauce & noodles and bring to a boil, then simmer for about 2 minutes. Add the soy milk & combine. Divide the ramen between 2 bowls, top with tofu, spring onion & sesame seeds. Enjoy!

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