I craft a quick Vegetarian Ramen ready in 15 minutes, with miso broth, shiitake mushrooms, kale, sesame oil, two servings ramen noodles and a soft boiled egg or tofu. Garlic, ginger and mirin lift the broth while scallions, nori and toasted sesame seeds add the finishing touch.

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I’m a sucker for fast, honest bowls and this Vegetarian miso ramen hits that sweet spot. A simple broth from vegetable broth and white miso paste gets a lift from grated ginger and minced garlic, then sliced shiitake mushrooms and big handfuls of chopped kale come through.

I add ramen noodles and crown the bowl with a soft boiled egg, though I often swap in cubed tofu when I wanna keep it vegan. Little things like sesame oil, sliced scallions and a sprinkle of toasted sesame seeds make it sing.

It reads like Healthy Ramen but tastes like comfort, with a tiny bit of surprise.

Why I Like this Recipe

– I love the deep, savory flavor that still feels light and cozy, like a warm hug when Im wiped out.
– I like that it comes together super fast so i can eat in about 15 minutes, perfect for busy nights.
– I enjoy how forgiving it is, you can swap stuff or tweak the spice and salt and it still turns out great, no stress.
– I like the mix of textures and that soft, rich topping that makes every spoonful feel special and satisfying.

Ingredients

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miso paste: fermented soy, rich in umami and probiotics, adds salty savory depth.
Shiitake mushrooms: meaty, high in fiber and vitamin D, bring deep earthy umami.
Ramen noodles: mostly carbs for energy, quick to cook, slurp worthy comfort food.
Kale: leafy green, high in fiber and vitamin C, keeps bowl bright and healthy.
Eggs or tofu: eggs add rich protein, silky yolk; tofu gives plant protein, soaks flavors.
Sesame oil: small amount gives nutty aroma and richness, a little goes a long way.
Ginger and garlic: brighten broth with warmth, anti inflammatory, add fresh spicy aromatic kick.

Ingredient Quantities

4 cups (950 ml) vegetable broth

2 tbsp miso paste (white or yellow, packed)

1 tbsp soy sauce (or tamari for gluten free)

1 tbsp sesame oil

1 tbsp neutral oil (vegetable or canola) for sautéing

1 tbsp mirin or 1 tsp sugar plus a splash rice vinegar (optional)

1 inch fresh ginger, grated or finely minced

2 garlic cloves, minced

4 oz (115 g) fresh shiitake mushrooms, sliced

2 servings ramen noodles (fresh or dried), about 200 g total

2 big handfuls kale, stems removed and chopped (about 2 cups)

2 large eggs, for soft boiled (or 200 g firm tofu, cubed, for vegan)

2 scallions, thinly sliced

1 tsp toasted sesame seeds

1 sheet nori, torn into strips (optional)

1 tsp chili oil or Sriracha (optional, to taste)

Salt and black pepper to taste

How to Make this

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1. Prep everything fast: chop the kale stems out and roughly chop the leaves, slice the shiitake, mince the garlic and grate the ginger, thinly slice the scallions, tear the nori, measure out miso, soy, oils and mirin. If you want tofu instead of eggs cube it and pat dry.

2. Start eggs and noodles: bring a pot of water to a boil. Gently lower 2 eggs and boil 6 minutes for jammy yolks, then plunge into an ice bath. Right after, cook the ramen in that same boiling water until just al dente (follow package times, fresh 2-3 min, dried 4-5), drain and set aside. If using tofu skip the eggs and use the noodle time to crisp the tofu.

3. Sear aromatics and mushrooms: heat 1 tbsp neutral oil in a medium pot over medium heat. Add ginger and garlic, stir 20-30 seconds till fragrant, then add the sliced shiitake and cook until browned and soft, about 3-4 minutes. Splash in 1 tbsp mirin or 1 tsp sugar plus a tiny splash of rice vinegar if using, let it reduce 30 seconds.

4. Build the broth: pour in 4 cups vegetable broth, add 1 tbsp soy sauce and 1 tbsp sesame oil, bring to a gentle simmer and taste. Turn the heat off before adding miso.

5. Dissolve the miso: scoop about 1/2 cup hot broth into a small bowl, whisk in 2 tbsp miso until smooth then stir that mixture back into the pot. Do not boil the miso or you’ll lose flavor.

6. Wilt the kale: add the chopped kale to the simmering broth and let it wilt 30-60 seconds, just enough to soften but stay bright. If the broth tastes flat, add a spoonful of noodle cooking water to brighten it up.

7. Finish tofu if using: while broth simmers, heat 1 tbsp neutral oil in a skillet, sear tofu cubes until golden on all sides, toss with a splash of soy and a drizzle of sesame oil so they taste like they belong in the bowl.

8. Peel and halve eggs: peel the chilled eggs carefully and slice in half. If the yolk is too runny for you, next time cook 7 minutes.

9. Assemble bowls: divide noodles between bowls, ladle hot miso broth with mushrooms and kale over them, top with soft boiled egg halves or seared tofu, sprinkle sliced scallions, 1 tsp toasted sesame seeds, and torn nori. Drizzle chili oil or Sriracha to taste, season with salt and black pepper if needed.

10. Quick hacks: whisk miso with warm broth to avoid lumps, cook noodles separately so the broth stays clear, use ice bath for perfect peeling, and reserve a splash of noodle water to adjust soup richness. Enjoy right away.

Equipment Needed

1. Large pot for boiling eggs and noodles (use the same water to save time)
2. Medium pot for sautéing mushrooms and building the miso broth
3. Skillet for crisping tofu or finishing toppings
4. Chef’s knife and cutting board for kale, shiitake, scallions, ginger and garlic
5. Small bowl plus a whisk or fork to dissolve the miso (whisk with warm broth)
6. Colander or fine-mesh strainer to drain noodles
7. Slotted spoon or tongs to lower and remove eggs, or handle tofu pieces
8. Ladle and serving bowls for assembling the ramen bowls, plus a small bowl for an ice bath to peel eggs easy (dont skip the ice bath)

FAQ

Q: Can I make this ramen vegan? A: Yes, swap the soft boiled eggs for 200 g firm tofu, press and cube it. Pan sear the tofu for texture or add it straight to the hot broth. Also double check your miso is vegan and skip any fishy toppings.

Q: How do I stop the miso from getting grainy or bitter? A: Never boil miso. Scoop it into a small bowl, whisk with a ladle of hot broth until smooth then stir it into the pot off the heat. Save any long simmering until after you add miso.

Q: What's the easiest way to make jammy soft boiled eggs? A: Bring water to a rolling boil, gently add eggs, boil 6 minutes for runny yolks or 7 minutes for slightly firmer jammy yolks. Immediately transfer to ice water for 5 minutes to stop cooking, then peel.

Q: My broth is too salty or too bland, how do I fix it? A: If too salty dilute with a bit more hot water or unsalted broth and add a splash of rice vinegar or mirin to balance. If bland add miso a little at a time or a touch more soy sauce and simmer a few minutes, tasting as you go.

Q: Can I use dried shiitake or other mushrooms? A: Yes, dried shiitake work great. Rehydrate in hot water and reserve the soaking liquid for extra umami (strain it). You can also use cremini or oyster mushrooms, they just cook faster.

Q: How do I keep the noodles from getting soggy or stuck together? A: Cook noodles in a separate pot right until al dente, drain and rinse briefly under cold water if you're not serving immediately, toss with a teaspoon of sesame oil to prevent clumping, then add to bowls and pour hot broth over them when ready to serve.

Vegetarian Miso Ramen Recipe Substitutions and Variations

Miso paste: if you dont have miso try 2 tbsp tahini plus 1 tsp soy sauce and a splash of mushroom stock for extra umami, it wont be identical but gives good body and salt
Soy sauce: swap for coconut aminos in a 1 to 1 ratio for a milder, slightly sweeter and gluten free option, or use tamari if you want a truer soy flavor with no gluten
Sesame oil: use a neutral oil for cooking then stir in 1 tsp toasted sesame seeds or 1/2 tsp tahini at the end to get the sesame taste without the strong finish
Shiitake mushrooms: substitute cremini or baby bella mushrooms 1 to 1 for similar texture, or use dried shiitake rehydrated and add the soaking liquid to the broth for extra depth

Pro Tips

– Dissolve the miso in a small bowl with hot broth and stir it back in after you turn the heat off. Don’t boil the miso or it loses that bright, funky flavor. If the soup tastes a little flat later, add a splash of the reserved noodle water instead of more salt.

– For perfect soft eggs use an ice bath right away and peel under cold running water. Also, if your eggs are super fresh they’re harder to peel, so buy them a few days ahead if you can. Cook 6 minutes for jammy, 7 if you want slightly firmer yolks.

– Cook noodles separately and toss them with a tiny drizzle of sesame oil so they don’t clump. That keeps the broth clear and lets you control noodle doneness so they’re never mushy in the bowl.

– If using tofu press and pat it dry, then sear hot and fast so it gets a golden crust. Finish the cubes with a quick splash of soy and sesame oil off the heat so they taste like they belong in the bowl.

– Add fragile stuff last and layer flavors: wilt greens just a few seconds so they stay bright, add scallions and chili oil right before serving so their aroma stays fresh, and use a quick squeeze of mirin or rice vinegar if the broth needs a lift.