Creamy Vegetarian Miso Ramen

I didn’t think it was possible, but we discovered a delicious vegetarian ramen to rival my Vegetarian Curried Coconut and Garlic Ramen. This recipe has a completely different flavor profile; where the previous recipe was tangy and spicy (coconutty, tomatoey, curry), this one is packed with umami (earthy, mushroom, miso). I die.

Servings: 2


  • 400 ml water
  • 1 piece of kombu (get the one with white crusty stuff on it), cut into small slivers
  • 4-6 dried shiitake mushrooms
  • 4 in piece of daikon, sliced
  • 1 tsp capers
  • 1 head of roasted garlic (bake it in the oven for 40 minutes at 205 C, wrapped in an aluminum sachet with olive oil drizzled over the nipped tips)
  • 1/2 inch of ginger, minced
  • 1 freshly sliced Bird’s eye chili (or equivalent)
  • 1 medium onion, sliced
  • 2 tsp sesame oil
  • 1 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 cup unsweetened soy milk
  • cooked ramen noodles (I don’t cook the noodles until I’m ready to serve the soup)
  • 2 bunches of bok choy, sliced
  • your choice of fresh tofu skin or pan fried tofu
  • 2 soft boiled eggs
  • 1 cup fresh mung bean sprouts
  • 2 sliced scallions
  • Chili Oil to taste
  • 1 tbsp dry roasted sesame seeds


  1. In a medium pot, simmer the water, kombu, capers, daikon, and shiitake mushrooms for about 30 minutes. This is our dashi.
    • Once the mushrooms are rehydrated, I like to slice them
  2. In a soup pot, caramelize the onion using the sesame oil (cook it low and slow for 30 minutes, until it browns)
  3. Add ginger, miso paste, soy sauce, garlic, and fresh chili
  4. Crush the sesame seeds with a mortar and pestle, set aside
  5. Add the mirin to loosen the browned bits in the soup pot
  6. Add the dashi and soy milk to the soup pot
  7. Bring to a low simmer
  8. Add bok choy and bean sprouts, cook until the boy choy is wilted, about another 5-10 minutes
  9. For each serving: place an egg and a few pieces of tofu over the cooked ramen noodles, and pour the ramen broth on top
  10. Garnish with scallions, chili oil, sesame seeds