Vegan Miso Ramen with Shiitake Dashi

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply umami-rich vegan ramen featuring a homemade kombu-dashi broth, tender tofu, and fresh vegetables, embodying the authentic simplicity of Japanese vegetarian cuisine. This japanese-inspired vegan (quick vegan) ready in about 45 minutes pairs in kombu, water, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 2 Japanese cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Simmer 3-inch kombu and 8 cups water in a pot over medium-low heat for 20 minutes (do not boil), then remove kombu and add 4 oz sliced shiitake mushrooms.
  2. Step 2: Cut 14 oz firm tofu into 1/2-inch cubes, pan-fry in a dry skillet over medium heat for 8 minutes until golden on all sides, then set aside.
  3. Step 3: Cook 8 oz ramen noodles in boiling water for 3 minutes until al dente, then drain and rinse under cold water.
  4. Step 4: While noodles cook, whisk 3 tbsp miso paste into 2 cups hot dashi broth until dissolved, then stir in 2 cups chopped bok choy and cook for 2 minutes until tender.
  5. Step 5: Divide noodles into bowls, pour miso broth over, top with fried tofu, 1/4 cup sliced green onions, and drizzle with 1 tsp sesame oil.

Frequently asked questions

How long does Vegan Miso Ramen with Shiitake Dashi take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegan Miso Ramen with Shiitake Dashi?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep in kombu from drying out.

Can I substitute ingredients in Vegan Miso Ramen with Shiitake Dashi?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegan Miso Ramen with Shiitake Dashi for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegan Miso Ramen with Shiitake Dashi quick vegan?

Yes — this recipe is tagged quick vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes