Name: Vegetarian Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 tablespoons toasted white sesame seeds; 2 tablespoons toasted white sesame seeds; 2 green onions/scallions (green parts reserved for garnish); 2 green onions/scallions (green parts reserved for garnish); 1 tablespoon toasted sesame oil; 1 tablespoon toasted sesame oil; 1½ teaspoons grated ginger; 1½ teaspoons grated ginger; 2 cloves garlic, minced; 2 cloves garlic, minced; 1½ tablespoons doubanjiang (spicy or mild chili bean paste); 1½ tablespoons doubanjiang (spicy or mild chili bean paste); 1½ tablespoons miso (avoid Saikyo and Hatcho types); 1½ tablespoons miso (avoid Saikyo and Hatcho types); ½ teaspoon kosher salt (Diamond Crystal preferred); ½ teaspoon kosher salt (Diamond Crystal preferred); 1 dash white pepper powder; 1 dash white pepper powder; 1 dash white pepper powder; 1 tablespoon sake; 1 tablespoon sake; 1 tablespoon sake; 1½ tablespoons soy sauce (or gluten-free version); 1½ tablespoons soy sauce (or gluten-free version); 1½ tablespoons soy sauce (or gluten-free version); 2 cups unsweetened soy milk; 2 cups unsweetened soy milk; 2 cups unsweetened soy milk; 1 cup Vegan Dashi; 1 cup Vegan Dashi

If you’ve ever wondered whether a meatless ramen could still be rich, creamy, and full of deep flavor, this soy milk miso ramen will convince you in one slurp. This Vegetarian Ramen brings together nutty miso, earthy mushrooms, creamy soy milk, and a fiery little kick from chili bean paste. It’s fast enough for a weeknight but special enough to impress any ramen lover at your table.

Why You’ll Love This Recipe

Velvety rich broth that feels like tonkotsu but is totally plant-based
Ready in 30 minutes if you prep your dashi ahead
Customizable toppings – keep it vegan or go big with a ramen egg
No weird ingredients – just pantry staples and some easy-to-find Japanese seasonings

Key Ingredients for the Broth

This broth is where the magic happens. Let’s talk about the four must-haves that give this ramen its flavor and body:

Unsweetened Soy Milk: Adds richness and that signature creamy texture. It’s important to use plain, unsweetened soy milk—no vanilla or sweetened versions here.
Vegan Dashi: Made from kombu (dried kelp) and dried shiitake mushrooms. This plant-based stock delivers deep, savory umami. If you’re not vegetarian, feel free to swap in chicken stock or traditional dashi.
Miso Paste: Awase miso (a mix of red and white miso) or Koji miso both work beautifully here. Miso gives body, flavor, and that lovely fermented note that makes ramen taste like ramen.
Chili Bean Paste: Just a little of this spicy fermented paste goes a long way. It adds heat, saltiness, and serious depth. If you’re cooking for kids or don’t love spice, go for a mild version or skip it entirely.

What You’ll Need

Aromatics: Garlic, ginger, scallions
Condiments: Soy sauce, sake, white pepper, sesame oil
Base: Kombu, dried shiitake, soy milk, miso, doubanjiang
Noodles: Fresh or dried ramen noodles (check labels for vegan-friendly options)
Toppings (all optional): Ramen eggs, corn, scallions, bok choy, spicy bean sprouts, kimchi, seaweed, tofu, edamame

How to Make It

Make the Dashi
Let kombu and dried shiitake soak in water for at least 30 minutes—or overnight in the fridge. Then bring it almost to a boil, remove the solids, and your vegan dashi is ready.

Sauté the Aromatics
In a saucepan, heat some sesame oil and sauté garlic, ginger, and scallions until fragrant. Stir in doubanjiang and miso, then deglaze with sake and soy sauce.

Build the Broth
Pour in the dashi and soy milk. Let everything simmer gently—don’t boil!—so the soy milk doesn’t curdle. Season with white pepper and a pinch of salt.

Prepare Noodles + Toppings
Cook ramen noodles according to package instructions. Blanch your veggies, warm up your corn, or prep any other toppings while the broth simmers.

Assemble Your Bowl
Divide the noodles between bowls, ladle the broth over them, and add your favorite toppings. Finish with a sprinkle of sesame seeds or a drizzle of chili oil if you like it spicy.

Tips & Variations

No soy milk? Oat milk or cashew milk can work in a pinch, but make sure they’re unsweetened and unflavored.
Want extra protein? Add cubes of fried tofu or a jammy ramen egg.
Don’t overboil the broth after adding soy milk—it can split! Gentle simmer only.
Spicy or mild: Adjust the doubanjiang to your taste. Start small—you can always add more.

Make It a Meal

Serve this ramen with:

Spicy Edamame or Pickled Veggies
Vegetable Gyoza or Tofu Skewers
A cold glass of barley tea or crisp Japanese beer

Storage Notes

Fridge: The broth keeps well for 3 days in an airtight container.
Freezer: You can freeze just the broth (without soy milk). Add the soy milk when reheating.
Leftovers: Reheat gently to avoid splitting the broth. Best to cook noodles fresh each time.

FAQ

Is this vegan?
Yes—just skip the ramen egg and make sure your noodles don’t contain egg.

Can I use store-bought broth?
You can, but homemade dashi really makes a difference. If you must, go for a low-sodium vegetable broth and add dried mushrooms while it simmers.

What can I substitute for doubanjiang?
Try gochujang for heat or doenjang for umami. Both are Korean pastes that work in a pinch, but the flavor won’t be exactly the same.

Yield: 2