Easy & Flavorful Vegan Miso Ramen Recipe

Indulge in a bowl of creamy, flavorful vegan miso ramen that will transport your taste buds to ramen paradise. This recipe creates a rich, complex broth layered with umami and topped with an array of mouthwatering plant-based ingredients. While it takes some time to prepare, the result is well worth the effort – a restaurant-quality ramen experience in the comfort of your own home.

Ingredients

For the Broth:

• 1 small eggplant
• 1 medium skin-on yellow onion, split in half
• 2 whole heads garlic
• 1 (4-inch) knob ginger, cut into 1/4- to 1/2-inch slices lengthwise
• 1 tablespoon (15ml) vegetable or canola oil
• Stems from 6 ounces (170g) fresh shiitake mushrooms (caps quartered and reserved for shiitake soy sauce, below)
• Stiff bottom stems from 6 ounces (170g) maitake or beech mushrooms (caps and tender stems reserved for roasted mushroom and sweet potatoes, below)
• 1 (6-inch) segment kombu (see notes)
• 1/2 ounce (14g) dried porcini mushrooms
• 1/2 ounce (14g) dried shiitake mushrooms
• 6 leaves napa cabbage
• 1 leek, roughly chopped
• 6 scallions, roughly chopped

For the Roasted Sweet Potato and Mushroom Topping:

• 1 medium sweet potato, cut into 1/2-inch dice
• Caps and tender stems from 6 ounces maitake or beech mushrooms (above)
• 2 tablespoons (30ml) vegetable oil
• 1 tablespoon shichimi togarashi, plus more to serve (see notes)
• Kosher salt

For the Shiitake-Soy Tare:

• Caps from 6 ounces fresh shiitake mushrooms, quartered (above)
• 1 (6-inch) segment kombu (see notes)
• 1 (4-inch) knob ginger, cut into 1/4- to 1/2-inch slices lengthwise
• 6 scallions, very roughly chopped
• 6 medium cloves garlic, unpeeled
• 1/2 cup (120ml) soy sauce
• 1/2 cup (120ml) mirin (see notes)

For the Mushroom-Scallion Oil:

• 1/2 ounce (14g) dried porcini mushrooms
• 1/2 ounce (14g) dried shiitake mushrooms
• 6 scallions, very roughly chopped
• 1/2 cup (120ml) vegetable or canola oil

For the Charred Eggplant Topping:

• 1 tablespoon toasted sesame seeds

To Finish:

• 1/4 cup white or yellow miso paste
• 3 tablespoons Japanese sesame paste or tahini
• 2 medium cloves garlic, finely minced
• 4 to 6 servings raw ramen noodles
• 1 cup very thinly sliced scallions or Tokyo negi

Instructions

1. Prepare the Broth: Position an oven rack 4 to 6 inches below the broiler and preheat to high. Coat the eggplant, onion, garlic, and ginger with oil. Place on a foil-lined broiler pan or rimmed baking sheet. Broil, turning occasionally, until all vegetables are well charred and the eggplant is completely tender. Remove from oven, adjust rack to center, and set oven to 400°F (204°C). Wrap eggplant in foil and set aside for the Charred Eggplant Topping.
2. Transfer the charred onions, ginger, and garlic to a large stock pot. Add mushroom stems, kombu, dried mushrooms, cabbage, leek, and scallions. Cover with water by 1 inch. Bring to a boil, reduce to a simmer, cover, and cook for about 1 1/2 hours while preparing the other components.
3. Make the Roasted Sweet Potato and Mushroom Topping: Toss sweet potato pieces and mushroom caps with oil, togarashi, and salt. Spread on a foil-lined baking sheet and roast until potatoes are tender and both are browned, about 25 minutes. Set aside to cool.
4. Prepare the Shiitake-Soy Tare: Combine shiitake caps, kombu, ginger, scallions, garlic, soy sauce, and mirin in a small saucepan. Simmer gently, covered, stirring occasionally, until liquid is reduced by half and mushrooms are very tender, about 30 minutes. Strain, reserving mushrooms and liquid separately.
5. Create the Mushroom-Scallion Oil: Combine dried mushrooms, scallions, and oil in a small saucepan. Heat over medium until ingredients release a steady stream of bubbles. Remove from heat, cover, and let infuse.
6. Prepare the Charred Eggplant Topping: Scoop out the eggplant flesh and spin in a salad spinner to remove excess liquid. Add this liquid to the simmering stock. Mix eggplant flesh with sesame seeds and 1 tablespoon of shiitake-soy tare. Season with salt to taste.
7. Finish the Broth: Strain the stock and reserve the whole garlic heads. Squeeze out the tender garlic cloves. Blend garlic, 1/2 cup roasted sweet potato, and 1 cup of stock until smooth. Whisk this mixture back into the broth. You should have about 2 quarts of rich, flavorful broth. Season lightly with salt, keeping in mind you’ll be adding more umami-rich elements later.
8. Serve the Ramen: Mix miso paste, sesame paste, minced garlic, and 6 tablespoons of shiitake-soy tare in a small bowl. Bring a large pot of salted water to a boil for the noodles. Heat the prepared stock to just under a simmer. Warm serving bowls in the oven. Divide the miso mixture among the bowls, add 1 1/2 cups hot broth to each, and stir to incorporate. Adjust seasoning if needed. Cook ramen noodles for 90 seconds, drain, and divide among the bowls. Drizzle each bowl with 1 tablespoon of mushroom-scallion oil. Top with simmered shiitake caps, roasted sweet potato and mushrooms, eggplant mixture, and scallions. Sprinkle with additional togarashi if desired. Serve immediately and enjoy your homemade vegan ramen masterpiece!

Notes

Kombu is dried giant sea kelp found in Asian supermarkets. Look for kombu with white powdery residue. Shichimi togarashi is a Japanese seven-spice blend. If unavailable, use 2 1/2 teaspoons chile powder and 1 teaspoon roasted sesame seeds. Mirin is sweet Japanese cooking wine. Substitute with 1/2 cup sake and 1 tablespoon sugar if needed.

Make-Ahead and Storage

All components through step 8 can be prepared in advance and refrigerated until ready to assemble and serve.