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Last updated: May 9, 2024

Vegan miso ramen recipe with oat milk broth

4.75 from 4 votes
Total time: 50 minutes
Vegan miso ramen made with an oat milk broth

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Whilst I was visiting Japan I went on a magical ramen journey across the country. I tried pretty much every vegan ramen that existed in the cities I visited. And I loved every single bit of it, from the moment you spot the restaurant with its steamed-up windows, entering into the most wonderful smelling room, to slurping up the noodles with the biggest grin on your face.

Since then, I have been on a mission to create my vegan ramen recipe, In particular, vegan miso ramen. Unfortunately, ramen isn’t traditionally vegan. Therefore, many recipes you’ll find online aren’t suitable. And if they are, many of them lack the true depth of flavour that you will find in traditional ramen.

But it is possible to achieve a tasty vegan ramen with a lovely depth of flavour, and I believe I have done so with this recipe! So, let me take you through my vegan miso ramen variation, based on the delicious ramen that I was fortunate enough to eat whilst in Japan.

Servings: 4 people



Tare (sauce base)


  • 1 tbsp Rapeseed oil
  • 1 Brown onion chopped
  • 4 cloves Garlic chopped
  • 2 cm Fresh ginger peeled & grated
  • 5 pieces Dried shiitake mushrooms washed in hot water & roughly chopped
  • 1 tbsp Dried wakame seaweed
  • 2 tbsp Nutritional yeast
  • 600 ml Vegetable stock
  • 600 ml Oat milk



  • Start by toasting 4 tbsp of sesame seeds in a frying pan on a medium-high heat. Make sure to move the seeds around the pan so they don't burn. Fry until they are golden and the seeds are popping out of the pan. Remove from the heat and cool
  • Put your cooled sesame seeds into a blender with the rest of the tare ingredients and blend until it forms a smooth paste. Alternatively, you can do this step in a mortar & pestle but the paste will be a bit rough. Set aside the tare until later.
  • Heat up 1 tbsp rapeseed oil in a casserole pot and cook off your chopped onion for about 10 minutes on a medium heat. The onion should be soft and golden
  • Add your chopped garlic, grated ginger, shiitake mushrooms, and dried wakame seaweed in with your onions and fry off for another 2-3 minutes
  • Pour the vegetable stock and oat milk into the pot and bring to a low simmer. Cook this for 20 minutes, making sure not to let it boil as this can cause the oat milk to split
  • Meanwhile, you can prep your toppings. If you are using the same toppings as me, then follow the next steps:
  • Prepare the tofu by slicing it into thin squares and coating it in 1 tsp sesame oil and 1 tbsp soy sauce. Then press each slice into some cornflour.
  • Get a frying pan on a medium-high heat with a little bit more of the sesame oil. Fry off the tofu on each side until it is lovely and crispy. This should take about 4-5 minutes on each side
  • Once the tofu is cooked, set aside and add your broccoli into the pan and fry these off on a high heat until the edges char and the insides are nice and soft. This should take about 8 minutes, but does depend on the size of your broccoli
  • Cook the noodles to the packet instructions and then drain and rinse under cold water to stop them from overcooking. You can drain and coat them in a little oil to stop them from sticking
  • At the same time, cook your edamame beans according to packet instructions and drain and rinse them to stop them from overcooking
  • Now return to your broth. Once it is cooked, pour it into your blender with the nutritional yeast and blend the mix until it is smooth and you can't see any bits. It should turn to a really creamy yellow-brown colour
  • Put the blended broth back into a saucepan and put on to a low-medium heat so that it stays warm whilst you plate up
  • Evenly dollop out your tare sauce base into each serving bowl and then pour the broth on top of each. Using a chopstick or a fork, gently mix the tare into the broth so that it starts to incorporate
  • Portion out the noodles into the bowls
  • Place the tofu, broccoli and edamame on top. Serve with a sprinkle of sesame seeds, chilli flakes, and a lime wedge
  • Slurp up!

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Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

4 responses to “Vegan miso ramen recipe with oat milk broth”

  1. Abi avatar

    I recently traveled to Japan and tried a vegan ramen dish with a base to milk from the UZO restaurant next to Team Labs in Tokyo and it was the best ramen I have ever had. Ever since I have been trying to find a similar dish somewhere but have had no luck. So I am excited to try to re-create this!! Thank you!!1

    1. Lucy Johnson avatar

      Ah I’m really jealous, I haven’t been to Japan in quite some time and the vegan ramen there is out of this world. I hope you enjoy the recipe!

  2. Caro avatar

    5 stars
    Ive now made this twice and love it! We brought some red miso back from Japan and its the perfect recipe to make the miso flavour shine! I was obsessed with vegan ramen in Japan and am so happy I can make such a good version myself now I’m home! I used oat milk the first time and soy the second and personally preferred the soy, it made the sauce smoother, but both were delicious! Thank you ????

    1. Lucy Johnson avatar

      Hi Caro, I’m so glad you enjoyed it! There is something truly special about Japan and all its wonderful food. I’ll be sure to give soy milk another try.

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