Easy Creamy Miso Mushroom Ramen (It’s Also Vegan!)

Dive headfirst into a bowl of pure comfort with this Creamy Miso Mushroom Ramen! This vegan recipe is quick, easy, and bursting with flavour. Miso paste and peanut butter create a creamy broth that’s simply irresistible. Plus, it’s ready in under 30 minutes! Find more Asian-inspired dishes here. Now, grab your chopsticks and get ready for a slurp-tastic ramen bowl experience! 🍜

😋 Why You’ll love this recipe!

• Quick & Easy: This mushroom ramen is ready in under 30 minutes with only a handful of ingredients, perfect for those busy weeknights when you crave a satisfying meal but don’t have a lot of time.
• Healthy & Hearty: This vegan ramen is packed with protein from the tofu, healthy fats from the peanut butter, and fibre from the veggies, making it a nourishing and satisfying meal.
• Comfort Food: Whether you’re craving a cozy meal on a cold day or just need a quick and easy lunch, this creamy mushroom ramen will hit the spot.

📝 Ingredient notes

Ginger Garlic Paste (1 tbsp): This dynamic duo adds a punch of flavour and a subtle warmth to your ramen.

White Miso Paste (1.5 tbsp): Miso paste is a fermented soybean paste that brings a rich, umami flavour to the broth. It’s also a good source of probiotics!

Peanut Butter (1.5 tbsp): Peanut butter adds a creamy texture and nutty flavour to the ramen broth. It’s also a good source of protein and healthy fats.

Soy Sauce (1 tbsp): Soy sauce enhances the savoury flavour of the broth and adds a touch of saltiness.

Veg Stock (800ml): Veg stock forms the base of your flavourful ramen broth. If you don’t have powdered veg stock, you can use veggie broth instead.

Soy Milk (150ml): Soy milk adds creaminess to the broth. You can use any plant milk you like, but coconut milk will make it even creamier.

Ramen Noodles (160g): Ramen noodles are the heart of this dish. Choose your favourite type of ramen noodles, whether they’re instant or fresh.

Oil (1 tbsp) & Sesame Oil (1 tsp): These oils are used for cooking the tofu and aromatics. The sesame oil adds a nutty aroma and flavour. I used sunflower oil, you can also use olive oil if you’d rather. 

Sweetcorn (140g): Sweetcorn adds a touch of sweetness and a pop of colour to your ramen. Just add it cold at the end—no cooking needed.

Spring onions (3 stalks): These add a fresh and zesty flavour to the broth. You might know them as scallions or green onions.

Extra Firm Tofu (360g): Extra firm tofu is best for this recipe, as it holds its shape well and provides a hearty texture. If you’re using firm tofu, you’ll need to cook it longer or press it to remove excess moisture.

🥣 How to make this Creamy Miso Mushroom Ramen

1. Get those miso mushrooms on the go! (You can find my amazing miso mushroom recipe here!) You can cook them while you prep the rest of the dish, but once they’re done, set them aside.
2. Boil water and cook noodles: Get a pan of water boiling and cook your ramen noodles to a minute or so less than the packet instructions. Set them aside when they’re done.
3. Prep the aromatics and tofu: Add the ginger and garlic to a pestle and mortar and pound it into a fine paste. If you don’t have a pestle and mortar, just mince them as finely as you can with a knife. Chop the spring onion, keeping the green and white parts separate. Slice the tofu into 1cm (just under 1/2 inch) slices.

4. Cook the tofu: I just do mine in the air fryer. No oil, just pop it in at 180˚C (350˚F) for about 8 minutes. We don’t need it to be super crispy tofu, just get a little colour on it.

5. Make the broth: While the tofu is cooking, add the veggie stock, miso and peanut butter into a container. Top up with about 800ml (about 28 fluid ounces) of water and mix well so the flavours dissolve. Then add in your plant milk or coconut milk and mix well so it’s fully incorporated.
6. Sauté and simmer: Get your large pan on a medium heat with a tablespoon of oil. When it’s shimmering and up to temperature, add in the white parts of the spring onion. After about 30 seconds or so, add the ginger and garlic paste and cook for another minute or so until it’s really fragrant (but don’t let it burn!). As soon as it’s on the edge of burning, but has generated maximum flavour, add in the vegetable broth and simmer for a few minutes.

7. Assemble and enjoy! Add the noodles to the bowl and top up with the hot broth. Spoon on the mushrooms, sweetcorn. Lay the tofu around the edge and add the reserved green bits of the spring onion. Top with some toasted sesame seeds and the sesame oil. Maybe with a side of a Smashed Cucumber Salad. 

🎨 Potential variations

• Mushroom Medley: Instead of just using one type of mushroom, try a mix of shiitake mushrooms, oyster mushrooms, and baby bella mushrooms for a more complex flavour.
• Bok Choy Bliss: Add some chopped bok choy to your ramen for extra nutrients and a satisfying crunch and drizzle of chili oil.
• Creamy Coconut Ramen: For an even richer and creamier broth, swap the soy milk for coconut milk.

🤔 Frequently asked questions

If you try this recipe, let me know what you think!

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