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Vegan Miso Ramen with Shiitake Mushrooms and Tofu

This vegan miso ramen features a rich, umami-packed broth simmered with roasted garlic and shiitake mushrooms, creating a deep flavor profile. Tender noodles are served in the hot, fragrant broth, topped with crispy tofu and fresh spring onions for a comforting, hearty dish with a glossy appearance. The process involves slow simmering, frying, and layering flavors to achieve a restaurant-quality bowl at home.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 420
Ingredients Equipment Method

Ingredients
  

  • 4 cups vegetable stock or mushroom broth for deeper flavor
  • 3 cloves garlic roasted for extra depth
  • 1 inch ginger sliced thin
  • 1 sheet kombu dried kelp for umami
  • 2 oz dried shiitake mushrooms rehydrated before slicing
  • 4 oz firm tofu cut into cubes
  • 3 tablespoons miso paste red or brown for richness
  • 8 oz ramen noodles al dente cooked
  • 1 tablespoon sesame oil for finishing
  • 2 spring onions spring onions sliced thin

Equipment

  • Large Pot
  • Frying pan
  • Ladle
  • Sharp knife
  • Small whisk

Method
 

  1. Start by roasting the garlic in the oven at 180°C (356°F) for about 15 minutes until fragrant and slightly caramelized.
  2. In a large pot, add the vegetable stock, sliced ginger, roasted garlic, and a strip of kombu. Bring to a gentle simmer over medium heat, just below boiling, and let it simmer uncovered for 30 minutes to develop deep flavors.
  3. While the broth simmers, rehydrate dried shiitake mushrooms in hot water for 15 minutes until plump. Drain, then thinly slice them.
  4. Cook the ramen noodles in boiling water for 2-3 minutes until tender but still chewy. Drain and set aside.
  5. Remove the kombu from the broth and whisk in the miso paste with a small whisk until smooth, then add it back to the pot to deepen the broth’s umami.
  6. Heat a splash of sesame oil in a frying pan over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides, about 3-4 minutes.
  7. Add the sliced shiitake mushrooms and fried tofu into the simmering broth, letting them soak for a couple of minutes to absorb flavors.
  8. Divide the cooked noodles into bowls. Ladle the hot miso broth with mushrooms and tofu over the noodles.
  9. Garnish each bowl with sliced spring onions, a drizzle of sesame oil, and freshly ground pepper for brightness.
  10. Serve immediately while steaming hot, enjoying the fragrant, umami-rich broth and chewy noodles in every comforting bite.