Vegetarian ramen brings springy noodles, golden mushrooms and a creamy soy-miso broth together in one generous bowl. Want the comfort of Japanese ramen with vegetables at the center? This version uses tofu, bok choy and sweetcorn, with no meat or fish in the broth.
Konnichiwa, I’m Hana. Let’s prepare the toppings, finish the soup and cook the noodles last. Five photos guide you through the process, so you can bring both bowls to the table hot.
Makes 2 generous bowls. Timing uses prepared vegetarian stock; optional homemade dashi needs additional preparation.
Table of Contents
What makes this vegetarian ramen creamy?
Soy milk gives the soup a creamy body, miso brings savory flavor, and tahini adds sesame richness. Browned shiitake deepen the flavor. The broth stays pourable and light.
In the Japanese name tōnyū miso rāmen (豆乳味噌ラーメン), tōnyū means soy milk. This recipe makes two main-course bowls, each with roughly 400 ml of broth before the toppings. The base is vegan with suitable noodles, stock and seasonings. Allow 30 minutes with prepared stock.
Ingredients for vegetarian ramen
These amounts make both bowls. Measure everything first; the printable card collects the full list.
Noodles and vegetables
Use 240 g fresh ramen noodles, 150 g fresh shiitake, 2 baby bok choy, about 150 g total, and 60 g cooked corn. Wash between the bok choy leaves to remove grit.
Broth and tofu
Combine 500 ml low-sodium vegetarian stock with 300 ml plain unsweetened soy milk. Kombu-shiitake stock works especially well. Add 200 g drained firm tofu, cut into bite-size cubes. Choose plain soy milk without vanilla or added sweetness.
Miso and sesame
Use 50 g white or mild awase miso, about 3 tablespoons, 1 tablespoon smooth tahini, 15 g, and 1 teaspoon soy sauce, 5 ml. Weigh the miso and taste before adding more soy sauce.
Aromatics and finishing touches
For the pan, prepare 1 tablespoon neutral oil, 2 garlic cloves, 10 g peeled ginger and the white parts of 2 scallions. Save the scallion greens for serving. Finish with 1 small nori sheet, cut in two, and 1 teaspoon toasted sesame seeds.
Ingredient swaps and label checks
Use 170 g dried ramen noodles instead of fresh, following their packet timing. Cremini or ordinary oyster mushrooms can replace the shiitake. Spinach can replace bok choy; blanch it briefly and squeeze out excess water. Silken tofu works too, but lift it carefully because it breaks more easily.
Check stock, miso and instant seasoning sachets for bonito, fish extract or meat ingredients. Some noodles contain egg; their color alone does not tell you. The usual recipe contains soy, sesame and wheat. Gluten-free needs require suitable noodles, verified gluten-free miso and tamari, with all other labels checked too.
For homemade dashi, refrigerate 5 g kombu and 2 dried shiitake in 600 ml water overnight. Heat gently, remove the kombu before boiling, then simmer the mushrooms for 10 minutes. Strain and measure 500 ml, topping up with water if needed. This optional preparation adds time beyond the 30-minute recipe.
How to make vegetarian ramen in 5 steps
Have a skillet, saucepan, large noodle pot, strainer and two bowls ready. Cooked ramen noodles soften quickly.
Step 1: Prepare the ingredients
Bring a large pot of water to a boil. Slice the mushrooms, drain and cube the tofu, wash and halve the bok choy, and separate the sliced scallion whites and greens. Measure the broth ingredients and drain the corn.
Pat mushrooms dry. Cut through the bok choy base so each half stays together.
Step 2: Brown the mushrooms and aromatics
Heat the oil in a skillet over medium-high heat. Cook the mushrooms for 4–5 minutes, turning occasionally, until lightly golden and tender. Reduce to medium heat, add garlic, ginger and scallion whites, and stir for 1 minute. Transfer to a plate.
Give mushrooms time against the pan between turns. Keep the aromatics pale.
Step 3: Finish the creamy soy-miso broth
In a saucepan, simmer the stock and tofu gently for 3 minutes. Reduce the heat, add soy milk, and warm for about 2 minutes without boiling. Remove from the heat. Whisk miso and tahini with a small ladle of the hot liquid, then stir the smooth mixture and 1 teaspoon soy sauce into the saucepan. Taste; adjust with a few drops of soy sauce only if needed.
Loosening the miso and tahini first prevents lumps. Once soy milk is added, avoid a rolling boil, which can split the broth. Gentle warming also matches the approach in Hikari Miso’s basic soup method.
Step 4: Blanch the greens and cook the noodles
Blanch the bok choy in the large pot for 1–2 minutes until the stems are tender but retain a little bite. Lift out and drain. Return the water to a boil, cook the noodles for the package time, and drain thoroughly. Keep the broth hot over low heat without boiling while the noodles cook.
Follow the noodle package time. Shake off water to avoid diluting your vegetarian ramen broth.
Step 5: Assemble two warm bowls
Divide noodles between 2 warmed bowls. Ladle in the broth and distribute the tofu evenly. Add the mushrooms with their cooked aromatics, bok choy and corn. Finish with scallion greens, sesame seeds and one nori rectangle per bowl. Serve immediately.
Arrange toppings in small groups. Add nori last so its exposed edge stays crisp longer.
Hana’s tips for vegetarian ramen
Keep the broth smooth
Lower the heat before adding soy milk and stir gently as it warms. If the soup separates, reduce the heat immediately and whisk lightly. It may remain grainy, but hard boiling will not make it smooth again.
Balance richness and salt
Taste with a noodle. Dilute salty soup with unsalted stock or water. Stir tahini in its jar before measuring.
Serve in the right order
Warm the bowls with hot water, then empty them. Have the broth and toppings ready before draining the noodles. Add mushrooms with their cooked aromatics, and keep the fresh scallion greens for the finish.
Simple variations
For a spicy bowl, add a few drops of vegetarian chili oil at the table. For a lighter version, replace 100 ml of the soy milk with another 100 ml of stock. Replace the corn with cooked shelled edamame if you prefer. These are optional changes; the photos show the main recipe.
For an optional vegetarian egg topping, follow the ramen eggs recipe in advance, and leave eggs out for vegan bowls. Egg adds another allergen.
Storage and make-ahead tips
Store leftover vegetarian ramen broth and toppings separately from the noodles. Divide into shallow covered containers and refrigerate promptly, within two hours, or one hour above 32°C / 90°F. Keep the fridge at 4°C / 40°F or below and use these leftovers within three days. See the government guidance on cooling and reheating leftovers.
Reheat the broth and tofu gently, stirring, until leftovers reach 74°C / 165°F. Heat the other cooked toppings thoroughly too. Cook a fresh portion of noodles when serving; noodles stored in soup absorb the broth and lose their texture. Soy milk can separate after freezing, so refrigerating the finished broth is preferable for texture.
More from the JapanDishes kitchen
Vegetarian ramen is a meal on its own. These photo cards lead to a mushroom side and an optional egg topping on JapanDishes.
A warm Japanese side with a savory miso sauce.
An optional vegetarian topping; omit for vegan ramen.
Frequently asked questions
Can I use another plant milk?
Unsweetened soy milk is the first choice for this broth. Plain oat milk gives a different flavor and texture. Avoid sweetened or vanilla-flavored milk.
Is miso always vegetarian?
Plain miso is usually plant-based, but some products include fish-derived dashi. Read the full ingredient list. Check instant noodle seasonings too.
Why did my soup split?
High heat can cause soy milk to separate, particularly in a seasoned broth. Add it over low heat and keep the soup below a rolling boil. Stir in loosened miso off the heat.
Can I double the recipe?
Yes. Double the ingredients for four bowls and use larger cookware. Brown mushrooms in batches so the pan is not crowded. Cook noodles in plenty of water. Timing may increase; check doneness.
Which topping is your favorite? Tell Hana how you serve your vegetarian ramen in the comments.
Vegetarian Ramen 豆乳味噌ラーメン
Course: Main courseCuisine: JapaneseDifficulty: Easy2
bowls10
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minutesCreamy vegetarian ramen with soy-miso broth, shiitake mushrooms, tofu and fresh vegetables. Make two comforting Japanese-style bowls in about 30 minutes.
Ingredients
240 g fresh ramen noodles (or 170 g dried ramen noodles; check the label for vegan suitability)
500 ml prepared low-sodium vegetarian stock, preferably kombu-shiitake dashi without fish
300 ml plain unsweetened soy milk
50 g white or mild awase miso (about 3 tablespoons; choose a fish-free variety)
1 tablespoon smooth tahini (15 g)
1 teaspoon soy sauce (5 ml), plus a few drops only if needed after tasting
1 tablespoon neutral cooking oil (15 ml)
150 g fresh shiitake mushrooms, tough stems removed and caps sliced
200 g drained firm tofu, cut into bite-size cubes
2 baby bok choy (about 150 g total), halved lengthways and washed
2 scallions, white and green parts sliced separately
2 garlic cloves, finely chopped
10 g peeled fresh ginger (about 2 teaspoons finely grated)
60 g cooked sweetcorn, drained
1 small sheet nori, cut into 2 rectangles, for serving
1 teaspoon toasted sesame seeds, for serving
Directions
- Bring a large pot of water to a boil. Slice the mushrooms, drain and cube the tofu, wash and halve the bok choy, and separate the sliced scallion whites and greens. Measure the broth ingredients and drain the corn.
- Heat the oil in a skillet over medium-high heat. Cook the mushrooms for 4–5 minutes, turning occasionally, until lightly golden and tender. Reduce to medium heat, add garlic, ginger and scallion whites, and stir for 1 minute. Transfer to a plate.
- In a saucepan, simmer the stock and tofu gently for 3 minutes. Reduce the heat, add soy milk, and warm for about 2 minutes without boiling. Remove from the heat. Whisk miso and tahini with a small ladle of the hot liquid, then stir the smooth mixture and 1 teaspoon soy sauce into the saucepan. Taste; adjust with a few drops of soy sauce only if needed.
- Blanch the bok choy in the large pot for 1–2 minutes until the stems are tender but retain a little bite. Lift out and drain. Return the water to a boil, cook the noodles for the package time, and drain thoroughly. Keep the broth hot over low heat without boiling while the noodles cook.
- Divide noodles between 2 warmed bowls. Ladle in the broth and distribute the tofu evenly. Add the mushrooms with their cooked aromatics, bok choy and corn. Finish with scallion greens, sesame seeds and one nori rectangle per bowl. Serve immediately.
Notes
- Timing assumes prepared vegetarian stock. The base recipe is vegan when every ingredient is verified vegan; eggs are an optional vegetarian topping only. Contains soy, sesame and wheat with standard noodles/soy sauce. Keep noodles separate from leftover broth; refrigerate promptly at 4°C / 40°F or below, use within 3 days, and reheat leftovers to 74°C / 165°F.