Quick and easy vegan miso ramen soup with tofu! A customizable soup recipe perfect for lunch or dinner. Check out how I made my miso ramen soup with detailed step-wise pictures.
We love veg noodle soup, be it thukpa or lemon cilantro noodle soup that I shared this winter. So, the next recipe in my quick and easy, family-friendly meals is this vegan miso ramen soup with tofu. With the delicate flavors of miso paste and lemongrass paste, this nourishing soup is a great dish to acquire the taste of miso.
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Are you wondering why I love this miso soup?
- Easy to customize and adjust the flavors to taste.
- A protein-rich and filling meal.
- You can make it in less than 30 minutes.
- A one-pot meal.
Miso
So what’s miso? It’s fermented soybean paste prepared with soybeans, salt, and koji(a mold), and it has a unique flavor that is hard to describe. There are different types of miso – white, yellow, and red. You can read more about it here.
It’s a rich source of probiotic bacteria, and if you are looking for plant-based probiotics, this is one of the best bets. I used the marukome miso, and you can find it easily on Amazon.
I have relished warm miso soup in a Japanese restaurant, and it’s plain more like broth. To make it a complete meal, I started adding noodles and tofu and also adding other sauces like lemongrass helps balance the miso flavor.
Tips for making perfect miso soup
- Depending upon the miso you are using, adjust the amount of miso and liquid. Read the package instructions and adjust the amount to taste.
- Making a miso slurry (mixing miso with warm broth) avoids lumps and integrates well in the soup.
- As the miso soup cools down, the miso will settle down to the bottom. Mix it well before serving again.
- As miso is a fermented food, do not simmer it for a longer time or do not add it to boiling water as it kills the enzymes. If you use quick-cooking noodles, you can add the miso paste, noodles, and tofu and simmer them gently.
- Add miso slurry toward the end, and do not cook the soup for a long time after adding the miso.
Ingredients required
Miso paste and lemongrass paste: This soup is a semi-homemade recipe, and I went with store-bought miso paste and lemongrass-turmeric paste.
Note – Depending upon miso paste variety the flavor can be mild or intense, so check the package instructions and add the paste & liquid accordingly. If you are getting started with miso, add half the measure and add more as required.
Green onions: We start the soup by sauteing some green onions. It adds a nice flavor to the soup. You can use regular onions too.
Vegetable broth: You can use homemade broth or plain water. Vegetable broth adds intense flavor.
Tofu: I used 150 grams of firm tofu cut into cubes. You can also use pan-roasted tofu. I just pressed the water by squeezing the block gently between the hands.
Noodles: I went with gluten-free noodles. I used a small noodle-cake approx 70 grams. You can use udon or soba or regular noodles too.
Apart from these ingredients, we need salt and pepper, and I also used fresh basil leaves, soy sauce, and sriracha to garnish. Please check the recipe card for detailed measurements.
Dietary specifications and serving suggestions
This miso ramen soup is a vegan, gluten-free, and nut-free soup. I went with gluten-free brown rice and millet noodles. The soup is excellent on its own without any sides. Enjoy it warm. If you plan to make them ahead, don’t add the noodles. Cook the noodles separately and add the noodles before serving.
How to make vegan miso ramen soup with tofu
- Heat a saucepan or Dutch oven and add the oil. When the oil is hot, add the chopped green onions and saute for a couple of minutes.
- Next, add the vegetable broth. Bring it to a gentle simmer.
- Add the salt pepper, tofu, and noodles too.
- Parallelly, In a bowl, add the miso paste and lemongrass paste, add about ⅓ to ½ cup of the warm broth or water to the bowl and mix well. Ensure there aren’t any lumps.
- When the noodles are soft and well-cooked, add the miso slurry to the broth.
- Over low heat, cook for a couple of minutes. Do not cook for a longer time or bring the soup to a rolling boil after adding miso. Turn off the heat and transfer it to a serving bowl. Add the greens or basil and soy sauce and sriracha and enjoy warm.
Recipe notes
- Lemongrass paste is optional. You can also add Scezwan sauce or chutney for a spicy soup.
- I did not add any other vegetables. You can add snap peas, broccoli, carrots, bok choy, mushrooms.
- Adjust the salt to taste. Depending upon the sodium content on the canned products, adjust it.
- Instead of millet noodles, you can also use udon or soba or regular wheat noodles. Adjust the cooking time accordingly.
- While vegetable broth adds a nice flavor, you can use plain water too.
- Adjust the miso paste to taste preference and according to the type. Start with a minimal amount and add as required.
More soup and noodle recipes
PS: If you try this vegan miso ramen soup, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
Vegan Miso Ramen Soup With Tofu
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1 tbsp oil peanut or sesame oil
- 60 grams green onion chopped
- 32 oz vegetable broth (1 can) refer notes
- 3 tbsp vegan miso paste or to taste, refer notes
- 1 tbsp lemongrass paste optional
- 150 grams tofu cut into cubes
- 70 grams noodles (1 small cake) I used brown and rice millet noodles
- 1.25 tsp salt or to taste
- ½ tsp ground pepper or to taste
To garnish (optional)
- 10 to 12 basil leaves Thai or sweet basil. optional.
- 2 tsp soy sauce
- 2 tsp sriracha
Instructions
- Heat a saucepan or Dutch oven and add the oil. When the oil is hot, add the chopped green onions and saute for a couple of minutes.
- Next, add the vegetable broth. Bring it to a gentle simmer.
- Add the salt, pepper, tofu, and noodles too.
- Parallelly, In a bowl, add the miso paste and lemongrass paste, add about ⅓ to ½ cup of the warm broth or water to the bowl and mix well. Ensure there aren’t any lumps.
- When the noodles are soft and well-cooked, add the miso slurry to the broth.
- Over low heat, cook for a couple of minutes. Do not cook for a longer time or bring the soup to a rolling boil after adding miso. Turn off the heat and transfer it to a serving bowl. Add the greens or basil and soy sauce and sriracha and enjoy warm.
Notes
- Lemongrass paste is optional. You can also add Scezwan sauce or chutney for a spicy soup.
- I did not add any other vegetables. You can add snap peas, broccoli, carrots, bok choy, mushrooms.
- Adjust the salt to taste. Depending upon the sodium content on the canned products, adjust it.
- Instead of millet noodles, you can also use udon or soba or regular wheat noodles. Adjust the cooking time accordingly.
- While vegetable broth adds a nice flavor, you can use plain water too.
- Adjust the miso paste to taste preference and according to the type. Start with a minimal amount and add as required.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
We loved the taste and ease of this miso-lemongrass paste slurry, and appreciated the careful instructions not to kill the benefits of miso over prolonged/high heat.
Thank you :-)
Such a warm and comforting soup perfect for the wintry evenings
Absolutely.
I am sure the soup is perfect for those cold wintery evenings , looks super tempting !
It is. :-) Thanks Vaishali.