10-Minute Vegan Creamy Ramen (With Miso)
This quick creamy ramen combines rich coconut milk and miso broth with savory mushrooms, aromatic garlic and ginger, and comforting vegetable gyoza.
This quick Creamy Ramen is one of those recipes that feels like a warm hug in a bowl. It’s hearty and comforting, with creamy coconut milk and miso broth infused with bold, aromatic flavors of sesame oil, grated ginger, and minced garlic. The addition of chili flakes provides a subtle heat, perfectly balanced by the creaminess of the broth. Ready in just 10 minutes, this ramen is your go-to for a quick, satisfying meal that delivers both flavor and comfort.
While ramen is traditionally served with noodles, we’ve used vegetable gyoza dumplings for extra heartiness and a dose of vegetables. If you fancy an even more substantial meal, you can serve the dumplings alongside noodles.
The broth is packed with umami from soy sauce, miso, and earthy mushrooms, while cubed tofu adds a plant-based protein boost. Topped with thinly sliced scallions, toasted sesame seeds, and crispy nori, every bite is layered with texture and flavor. Don’t forget a drizzle of chili oil for a bold, spicy finish that cuts through the richness and elevates the dish.
This recipe makes two portions, but the broth is perfect for meal prepping. Store it (without the gyoza) in the refrigerator for up to 5 days or freeze it for up to 3 months.
Quick, flavorful, and versatile—this ramen is sure to become a staple in your kitchen. You can find more vegan ramen recipes in our free ebook here.
Table of Contents
Why you’ll love this Creamy Ramen recipe
- Simple ingredients – This recipe uses pantry staples like coconut milk, vegetable broth, soy sauce, miso, and fresh aromatics like garlic and ginger. No complicated shopping list here!
- Ready in just 10 minutes – Quick, easy, and perfect for busy days or when you’re craving something cozy in a hurry. If you love quick ramen and noodle soup recipes, check out our Quick And Easy Vegan Kimchi Stew.
- Adaptable – Whether you want to add noodles, swap mushrooms for your favorite veggies, or adjust the spice level, this recipe is super flexible to suit your taste. For a bolder flavor, you can replace the tofu with a delicious tempeh crumble topping.
- Noodles + Dumplings? Yes, Please! You can keep it simple with gyoza or go all out by adding noodles alongside the dumplings for an even heartier meal.
- Perfect for Meal Prepping: Make a big batch of the broth and enjoy it throughout the week. It stores beautifully in the fridge or freezer, so you’re always just minutes away from enjoying a comforting bowl of ramen.
Ingredients
- Sesame seed oil, ginger, and garlic – These three create a fragrant, flavorful base for the creamy miso broth.
- Chili flakes – We love using Thai chili flakes for their medium heat, but feel free to use any chili flakes that suit your spice preference.
- Coconut milk – The secret to making this ramen extra creamy and satisfying. Use unsweetened, 100% natural coconut milk for the best results.
- Vegetable broth – Adds a depth of flavor to the broth. We use broth in cubes, without flavor enhancers.
- Soy sauce – We use Chinese light soy sauce for its slightly milder saltiness, but any soy sauce will work just fine since you only need a tablespoon.
- Miso – Both white and red miso works perfectly here, adding umami and richness to the broth. Use whatever you have at reach.
- Rice vinegar – A splash cuts through the coconut milk’s richness.
- Tofu – A fantastic plant-based protein. Medium-hard tofu works beautifully in this recipe, but you can go for extra-firm tofu if you want to boost the protein content even more.
- Mushrooms – Add a deep, savory flavor and meaty texture to the dish. For this recipe, we like using Pioppino, which we cook directly in the broth, or Shiitake, which we shallow fry for a few minutes before adding to ramen.
- Vegetable gyoza – These dumplings bring heartiness and extra vegetables to the ramen.
- Scallions, Nori seaweed, Toasted sesame seeds, and Chili oil: These optional toppings add texture, color, and an extra layer of flavor to finish your ramen beautifully.
Ingredient replacement (in case of allergies)
- Soy Sauce – Use tamari (gluten-free) or coconut aminos for soy-free options.
- Miso – For soy allergies, opt for chickpea miso or omit it and add a touch more rice vinegar for balance.
- Toasted Sesame Seeds – Swap with sunflower seeds or omit entirely for a nut- and seed-free version.
- Sesame Seed Oil – Replace with olive oil or rapeseed oil for a neutral alternative.
Step-by-step instructions
Make the broth
Heat up a medium pot.
Pan-fry the ginger and garlic in sesame seed oil, until fragrant, for about 2 minutes. Add the chili flakes and sauté for another minute, stirring to combine.
Pour in the vegetable broth and coconut milk to deglaze the pot. Stir in the soy sauce and one tablespoon of miso paste until well combined.
Simmer the broth gently for 5 minutes to let the flavors evolve.
Cook the dumplings
Prepare the gyoza dumplings according to the package instructions (typically steamed or pan-fried). If using noodles, cook them as per the package directions and set them aside.
Prepare the tofu (how to cook with tofu like a pro)
Store-bought tofu can have a bit of an unpleasant aftertaste, which can be removed, to a certain extent, by letting it soak in boiling water for a few minutes.
Cut the tofu into cubes and place it in a medium ceramic bowl.
Boil 3 dl water (enough to cover the tofu) and pour it over the tofu. Let res for 5 minutes.
Add the creamy ramen toppings
Add Pioppino mushrooms and cubed tofu to the simmering broth. Cook for an additional 5 minutes.
If using Shiitake or other mushrooms, sauté them in a separate pan over high heat with a little sesame seed oil until golden and slightly crispy, about 5 minutes.
Plate
Ladle the creamy ramen broth into deep bowls.
Arrange the cooked gyoza dumplings on one side and the mushrooms on the other. If using noodles, add them to the center of the bowl.
Top with your desired garnishes: thinly sliced scallions, strips of nori seaweed, toasted sesame seeds, and a drizzle of chili oil for a spicy kick.
Garnish with scallions, nori seaweed, toasted sesame seeds, and chili oil.
Similar recipes
If you wish to geek out about the different types of ramen, see this article.
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10-Minute Creamy Ramen With Miso
Equipment
- 1 Chopping board
- 1 Medium ceramic bowl
- 1 Knife
- 1 Medium pot
Ingredients
Ramen broth
- tbsp Sesame seed oil
- 1 tbsp Ginger grated
- 1 tsp Garlic minced
- 1 tsp Chili flakes
- 150 ml Coconut milk
- 600 ml Vegetable broth
- 1 tsp Soy sauce
- 1 tbsp White miso
- 1 tsp Rice vinegar
Ramen toppings
- 200 gr Tofu cubed
- 100 gr Mushrooms Pioppino / Shiitake
- 300 gr Vegetable gyoza
- Scallions thinly sliced
- Nori seaweed sliced
- 1 tsp Sesame seeds toasted
- 1 tsp Chili oil
Instructions
Make broth
- Heat up a medium pot.
- Pan-fry the ginger and garlic in sesame seed oil, until fragrant, for about 2 minutes. Add the chili flakes and sauté for another minute, stirring to combine.
- Pour in the vegetable broth and coconut milk to deglaze the pot. Stir in the soy sauce and one tablespoon of miso paste until well combined.
- Simmer the broth gently for 5 minutes to let the flavors evolve.
Cook the dumplings
- Prepare the gyoza dumplings according to the package instructions (typically steamed or pan-fried). If using noodles, cook them as per the package directions and set them aside.
Prep the tofu (how to cook with tofu like a pro)
- Slice the tofu into cubes and place it in a medium ceramic bowl.
- Pour boiling water over the cubed tofu, this will neutralize its flavor.
- Let rest for five minutes.
Add the creamy ramen toppings
- Add Pioppino mushrooms and cubed tofu to the simmering broth. Cook for an additional 5 minutes.
- If using Shiitake or other mushrooms, sauté them in a separate pan over high heat with a little sesame seed oil until golden and slightly crispy, about 5 minutes.
Plate Creamy Ramen
- Ladle the creamy ramen broth into deep bowls.
- Arrange the cooked gyoza dumplings on one side and the mushrooms on the other. If using noodles, add them to the center of the bowl.
- Top with your desired garnishes: thinly sliced scallions, strips of nori seaweed, toasted sesame seeds, and a drizzle of chili oil for a spicy kick.
- Garnish with scallions, nori seaweed, toasted sesame seeds, and chili oil.
Notes
- Soy Sauce – Use tamari (gluten-free) or coconut aminos for soy-free options.
- Miso – For soy allergies, opt for chickpea miso or omit it and add a touch more rice vinegar for balance.
- Toasted Sesame Seeds – Swap with sunflower seeds or omit entirely for a nut- and seed-free version.
- Sesame Seed Oil – Replace with olive oil or avocado oil for a neutral alternative.
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- Refrigerate the broth in the fridge for up to five days. Cook the noodles or gyoza fresh.Â
- Freeze the broth for up to three months.Â
I had so much fun creating this recipe and sharing it with you! I hope you give it a try and love it as much as I do. If you do, I’d love to hear your thoughts – please leave a comment and a star rating to let me know how it turned out! Your feedback not only makes my day but also helps other readers decide if they want to make it too. Happy cooking!