Vegan ramen noodles with tahini miso broth

Nowadays when I travel, I love going out to have fancier vegan ramen at places like Ramen Hood in Los Angeles or Moto-I in Minneapolis.

It's my dream to visit Japan someday and have endless bowls of ramen while I'm there. (I've had my first Tokyo meal planned for years. I don't know when I'll get there, but someday!)

However, I don't have any local vegan options for restaurant ramen.

So when I'm craving a hot brothy noodle soup, I pick up a package of instant ramen from the market.

In this post:

Even though many ramen options aren't vegan, you can usually find some that are on the grocery store shelves. Just read the ingredient label.

(I buy Koyo ramen, and all of theirs are vegan.)

As a kid, my ramen sold in stores for 25 cents a package. The seasoning packets were questionable in terms of ingredients.

Nowadays, the instant ramen I buy is a dollar more. Still not too shabby all things told.

The noodles are baked not fried.

And the ingredient list is a lot more straightforward. It doesn't contain any artificial preservatives, colors, or flavors.

I like to doctor the broth to make it more full flavored. And I add tahini for creamy body, miso paste & tamari for umami, and rice vinegar for tang.

Then I finish it with my favorite part - the toppings. Toppings add nutrients, color, and variety to what can be a pretty beige meal.

This quick broth and everything-but-the-kitchen-sink take on toppings aren't traditional. It's not classic ramen that takes hours to make. But it is an easy lunch or dinner that tastes delicious.

It depends!

Because my favorite ramen has a very mild seasoning packet, I usually use it and then add other flavorful ingredients.

However, many ramen brands are super salty or have very specific flavors that might compete with other seasonings. In that case, I'd leave the seasoning packet out, and use Better Than Bouillon or vegetable broth instead.

Use your best judgment.

• You can add part of the seasoning packet. Then see how you feel & if you want to add the rest.
• You can omit it, and replace it with ½ teaspoon of Better Than Bouillon no chicken base.
• Or if you know you love the seasoning packet and it isn't overly salty, add it in full.

Here are the ingredients you will need to make this recipe.

Tahini: Look for this sesame seed paste near nut butters or Mediterranean ingredients. It’s sold at Trader Joe’s.

Or you can order it online. My favorite brands are Soom and Seed + Mill.

White miso paste: This fermented paste adds salt & umami to this soup.

Look for it in the refrigerated section of the grocery store. It’s often near the tofu.

Tamari: This Japanese soy sauce adds salt & richness.

It can be replaced with any soy sauce you enjoy, coconut aminos, or Bragg’s liquid aminos.

Rice vinegar: Vinegar adds tanginess & balances the saltiness of the broth.

Brown rice vinegar is sold in the center aisles of the grocery store, near the soy sauce, in the health market, or with other types of vinegar.

Ramen: To keep this dish vegan, look for vegan ramen noodles, which includes a vegan seasoning packet.

You can replace ramen with an equal amount of any Asian-style noodles that you enjoy. See ideas below.

Vegetables: Use any pickled, raw, or cooked vegetables that you enjoy. See ideas below.

Baked tofu: Prepared baked tofu is a convenient option. Alternatively, you can brown your own tofu, or replace with seitan.

My favorite part of the ramen experience is the toppings. That's what makes one bowl to the next (or even one bite to the next) so unique.

You can satisfy whatever cravings you're having that day. It's also an easy way to clean out the refrigerator, because you don't need too much of any one thing.

A little leftover tofu or seitan, the last radish in the container, the remaining pinch of shredded cabbage…

All of those odds and ends pack a lot in terms of variety, color, and flavor.

Depending on the topping and your preferences, you can leave it raw, steam it, brown it, air fry it, or pop it in the microwave before adding it to the bowl.

Here are some topping ideas to get you started.

Veggies

• Shredded cabbage mix
• Sugar snap peas or English peas
• Sliced carrots
• Bell peppers
• Corn – fresh or frozen
• Edamame
• Spring onions
• Daikon or radishes
• Cucumbers
• Bok choy
• Sprouts
• Spinach
• Mushrooms
• Brussels sprouts

Protein

• Baked tofu - teriyaki, sriracha, or satay style
• Eggy tofu or vegan egg
• Seitan chicken, seitan bacon, or smoked seitan

Pickled or fermented things

• Quick pickled jalapeños
• Pickled red onions
• Pickled shallots
• Pickled ginger
• Vegan kimchi (Remember to look for a fish-free variety!)
• Gochujang (Try this instead of or in addition to miso)

Garnishes

• Toasted sesame seeds
• Cilantro
• Nori
• Chili oil
• Sesame oil (Don't get too heavy-handed with this. A little goes a long way.)
• Sriracha

This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

Put the following into a small to medium sized soup pot:

• Water
• Tahini
• White miso paste
• Tamari
• Rice vinegar
• Vegan seasoning packet or ½ teaspoon of Better Than Bouillon no chicken base

Stir until dissolved and bring to a boil.

Add ramen noodles. Cook for about 4 minutes (or whatever time is listed on the package), until softened to your liking.

Pour the noodles & broth into a bowl. Top with your choice of chopped raw or cooked vegetables, tofu, and/or seitan.

Ramen noodles are easy to overcook. If they spend too much time in liquid, they can become mushy. So I usually make just the amount I need for one serving.

However, there are occasions where I get a little overly generous with toppings, and suddenly one serving becomes two.

On those occasions, I recommend separating the noodles and any raw ingredients. Store them in the refrigerator separately from the broth.

Then when you are ready to reheat, incorporate the noodles with the broth & heat in the microwave or in a pot on the stove. Garnish with any cold toppings.

📖 Recipe

Easy vegan ramen noodles with tahini miso broth

Author: Cadry Nelson

5 from 4 votes

Get creative with packaged ramen! Tahini gives the broth a wonderful creamy texture. Then finish with your choice of toppings like shredded cabbage mix, diced carrots, sugar snap peas, sliced radishes, diced bell pepper, pickled red onions, green onion, pickled jalapeno pepper slices, baked tofu, and/or seitan. The only limit is your imagination!

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 9 minutes minutes

Servings: 1 people

Course: Soup

Cuisine: Japanese, Vegan

Keyword: easy lunch

Ingredients

• ▢ 1 ⅓ cups water plus more if desired
• ▢ 1 Tablespoon tahini
• ▢ 1 teaspoon white miso paste
• ▢ ½ teaspoon tamari
• ▢ ½ teaspoon rice vinegar
• ▢ 1 (60 gram) package ramen with seasoning packet
• ▢ ½ cup vegetables raw or cooked, chopped
• ▢ 3 ounces baked tofu or seitan

Instructions

• ▢
  Add water, tahini, white miso paste, tamari, rice vinegar, and the seasoning packet to a small or medium sized soup pot. Bring to a boil and stir until the ingredients are full dissolved.
• ▢
  Add ramen noodles. Cook about 4 minutes (or whatever time is listed on the package), until softened to your liking. If you'd like a brothier soup, add up to ¼ cup more of water.
• ▢
  Pour the noodles and broth into a bowl. Top with your choice of chopped raw or cooked vegetables, baked tofu, and/or seitan.

Notes

If your seasoning packet is especially salty or strongly flavored, you may want to add only a portion of the packet. Or you can omit the seasoning packet altogether & use vegetable broth instead of water or ½ teaspoon of Better Than Bouillon no chicken base. 

My preferred instant ramen is Koyo in garlic pepper flavor. The seasoning packet is on the mild side. So I add the whole seasoning packet when I use it. But I tried their ginger lemongrass flavor, and the ginger overpowered to me. So with that one, I’d skip it and use Better Than Bouillon or broth instead.

Subscribe to Cadry’s KitchenSign up today! JOIN BY CLICKING HERE

Nutrition

Calories: 443kcal | Carbohydrates: 61g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 1339mg | Potassium: 388mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4643IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 5mg