Creamy Vegetarian Miso Ramen with Bok Choy and Mushrooms

Vegetarian Miso Ramen

For a creamy take on vegetarian miso ramen, vegetable broth and unsweetened soy milk make a silky base for white miso, garlic, ginger, and shiitake mushrooms. Curly noodles sit partly above the broth, with bok choy, corn, and mushrooms arranged in distinct groups. Keep the broth below a hard boil after adding the soy milk, stir in the miso off heat, and cook the noodles separately so they stay springy without diluting the soup.

Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Yield: 2 generous bowls

Ingredients for Vegetarian Miso Ramen

• 2 portions plain curly ramen noodles, about 6 oz total (170g); discard any seasoning packets
• 1 tablespoon neutral cooking oil
• 3 scallions, white and green parts separated and chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 4 oz shiitake mushrooms, sliced (about 115g)
• 3 cups low-sodium vegetable broth
• 1 cup unsweetened, unflavored soy milk
• 1/2 cup corn kernels, thawed if frozen (80g)
• 1 teaspoon soy sauce, plus more only after tasting
• 2 small heads baby bok choy, halved lengthwise
• 3 tablespoons white miso paste (about 55g)
• 2 teaspoons chili oil, divided
• 1 teaspoon mixed black and white sesame seeds

How to Make Vegetarian Miso Ramen

1. Prepare the toppings: Rinse between the bok choy stalks to remove any grit. Set the scallion greens aside for serving. Bring a separate pot of water to a boil for the bok choy and noodles.
2. Cook the aromatics and mushrooms: Heat the neutral oil in an uncovered 3- to 4-quart saucepan over medium heat. Add the scallion whites, garlic, and ginger; stir briefly until fragrant without letting the garlic brown. Add the shiitakes and cook, stirring occasionally, until softened and lightly browned, about 4 minutes.
3. Warm the broth: Add the vegetable broth and bring to a gentle simmer over medium-low heat. Stir in the soy milk, corn, and 1 teaspoon soy sauce. Reduce the heat to low and warm for about 5 minutes, until steaming and the corn is heated through. Do not let the broth boil hard.
4. Cook the bok choy and noodles: Blanch the bok choy in the boiling water for 1 to 2 minutes, checking after 1 minute. The stalks should be just tender and the leaves bright green. Lift it out with tongs or a slotted spoon. Cook the noodles in the same water according to the package directions, loosening them as they cook. Start checking at the earliest package time; drain thoroughly when the noodles are separated and springy.
5. Add the miso: Turn off the heat under the broth. In a small bowl, whisk the miso with a ladleful of hot broth until smooth, then stir it into the saucepan. Taste before adding more soy sauce, since broth and miso vary in saltiness.
6. Assemble: Divide the noodles between two deep bowls. Ladle in the broth, leaving some noodle curls exposed. Place the bok choy along one side, lift the mushrooms onto the other, and spoon the corn into a small mound. Finish each bowl with scallion greens, sesame seeds, and about 1 teaspoon chili oil in small droplets. Serve immediately.

How to Keep the Miso Broth Smooth

Once the soy milk goes in, the broth should steam with only occasional small bubbles. A rapid boil can make it look separated or grainy. Whisking the miso with a little hot broth off heat helps it disperse without clumps. Taste the finished broth before adding more soy sauce.

Why Cook the Noodles Separately?

Cooking the noodles in water keeps them from absorbing the creamy broth as they cook. Drain them well so clinging noodle water does not thin the soup, then assemble the bowls right away. Fresh, dried, and instant noodles have different cooking times, so follow the package and use their springy texture as the final cue.

Ingredient Swaps and Protein Options

Cremini mushrooms can replace shiitakes, though the flavor will differ. Unsweetened, unflavored oat milk can replace soy milk, with a change in the broth’s body and flavor. Chili oils vary in heat; use less at first if yours is especially spicy and offer more at the table.

For a more substantial bowl, add about 7 oz separately prepared firm tofu at serving. Two soft-boiled eggs are another vegetarian option, but they are not vegan. For an egg-topped version, see easy vegetable ramen with miso broth and jammy eggs. The main recipe contains no egg; check the labels on the noodles, broth, miso, and chili oil before calling the complete dish vegan.

For a different creamy noodle bowl, try Thai coconut curry ramen with tofu and vegetables.

Make-Ahead and Leftovers

Refrigerate leftover broth in an airtight container for up to 3 days, keeping any noodles separate. Reheat the broth gently on the stovetop until steaming, without a rapid boil. For the springiest texture, cook fresh noodles and blanch the bok choy near serving time. Fully assembled bowls lose noodle texture as they sit, and freezing the complete creamy noodle soup is not recommended.

Nutrition

Approximate per serving (1 generous bowl): 650 calories, 24g protein, 23g fat, and 88g carbohydrates. Approximate per 100g: 80 calories, 3g protein, 3g fat, and 11g carbohydrates. Estimates are based on two servings and will vary with the noodles, broth, soy milk, and chili oil used.