This delicious and flavorful Spicy Creamy Miso Ramen takes only 20 minutes to make. An easy recipe to put together, and it’s vegan! The perfect meal for any time of the day.
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*Recipe originally published: September 10, 2021, Updated: May 22, 2022.
Fall has crept up on us as we’re moving towards the colder months of the year. The nights are getting quite chilly here in Chicago, and the best thing to indulge in that can ward off the chill is hot soupy dishes.
This Spicy Creamy Miso Ramen dish ticks that box perfectly. Come Winter, I’ll probably be making this even more frequently!
20-minute Spicy Ramen
The broth really is the star of the show, with it being creamy, flavorful, and bursting with umami taste. And it’s vegan friendly.
My husband and I especially love it when it’s on the spicier side (even added a drizzle of chili oil for extra heat!), but you can definitely tailor it to your heat preferences. I like my ramen with jammy ramen egg but skip it to keep it vegan.
This bowl of ramen is pretty easy and quick to make, so I hope you’ll give it a try. Enjoy!
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Onion
- Garlic
- Ginger
- Shiitake mushrooms
- Wood ear mushrooms (optional)
- Chili garlic sauce
- Unsweetened soy milk: You can substitute with unsweetened oat or almond milk.
- Water
- Coconut milk: I added coconut milk for the flavor and to thicken the broth slightly. You can skip the coconut milk and add more soy milk instead.
- Red miso paste: Red miso has a strong taste. If you prefer a more milder taste, you can use white or yellow miso paste.
- Sugar
- Light soy sauce (optional)
- Ramen noodles/your choice of noodles
- Green onions (for garnishing)
- Chili oil (optional): I used my Homemade Chili Oil, but if you’re looking for a store-bought option, I recommend the one by Lao Gan Ma.
Instructions
- Prep the onion, garlic and ginger. Add to a pot and sauté in oil until fragrant.
- Add shiitake mushrooms and sauté over medium heat for 2-3 minutes before adding wood ear mushroom.
- Sauté for another minute and add chili garlic sauce. Keep sautéing for another minute.
- Pour in soy milk and water. Stir and bring to a simmer.
- Once simmering, turn heat down to medium low and add miso paste and sugar. Stir until miso paste dissolves (see notes).
- Cover with a lid and bring to another simmer.
- Once simmering, turn off heat and if you are adding coconut milk, add it now. If needed, add light soy sauce. Stir and strain for a smooth broth.
- Add cooked noodles to a bowl and pour in the broth. Garnish with green onions, a drizzle of chili oil for extra heat and the mushrooms. Add ramen egg if you’re not vegan. Enjoy!
Notes for Spicy Creamy Miso Ramen (Vegan)
- Rehydrate dried shiitake mushrooms: I used dried shiitake mushrooms and rehydrated it by soaking in warm water for 30 minutes prior. You can use either fresh or dried.
- Skip chili garlic sauce: Chili garlic sauce is used to make this spicy and extra flavor. Skip if you don’t want it spicy.
- Soy milk substitutes: Substitute soy milk with unsweetened oat or almond milk.
- Coconut milk: I added coconut milk for the flavor and to thicken the broth slightly. You can skip the coconut milk and add more soy milk instead.
- Tip to dissolve miso paste: Another way to dissolve the miso paste faster and to make sure it’s really dissolved, is by adding it to a small strainer, dipping it halfway in the broth and stir the paste with a whisk/stir until it dissolves.
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Spicy Creamy Miso Ramen (Vegan)
Ingredients
- 1/2 onion minced
- 4 cloves garlic sliced
- 1 inch ginger sliced
- 6 shiitake mushrooms sliced – see notes
- 6 wood ear mushrooms sliced – optional
- 3 tbsp chili garlic sauce see notes
- 2 cups unsweetened soy milk see notes
- 1.5 cup water
- 1/2 cup coconut milk or skip and add more soy milk instead, see notes
- 3 tbsp red miso paste
- 1.5 tbsp sugar
- 1 tbsp light soy sauce optional
- ramen noodles/your choice of noodles
- green onions for garnishing
- chili oil optional
Instructions
- Prep the onion, garlic and ginger. Add to a pot and sauté in oil until fragrant.
- Add shiitake mushrooms and sauté over medium heat for 2-3 minutes before adding wood ear mushroom.
- Sauté for another minute and add chili garlic sauce. Keep sautéing for another minute.
- Pour in soy milk and water. Stir and bring to a simmer.
- Once it's simmering, turn heat down to medium low and add miso paste and sugar. Stir until miso paste dissolves (see notes).
- Cover with a lid and bring to another simmer.
- Once it's simmering, turn off heat and if you are adding coconut milk, add it now. If needed, add light soy sauce. Stir and strain for a smooth broth.
- Add cooked noodles to a bowl and pour in the broth. Garnish with green onions, a drizzle of chili oil for extra heat and the mushrooms. Add ramen egg if you're not vegan. Enjoy!
Overall I liked this recipe. I swapped out the soy milk with unsweetened oat milk. Even so, it was very sweet! The sweetness seemed to overpower the ginger/garlic/onions. Perhaps that was Farah’s intention.
If I were to repeat this one, I would skip the sugar, reduce the amount of milk, and add soy sauce & Sriracha instead.
I agree, the sweetness was way too overpowering, but overall I like the idea of a creamy ramen so next time maybe I’ll omit sugar completely or only use a small amount of sugar just to balance out the spice.
Thanks for the feedback and for trying the recipe! 🙂
Found this recipe on TikTok when I searched “vegan ramen recipe” and immediately knew I had to try it. Made it that same day and the day after, it was that good! 😋 I tried a bit less sugar the next day and it was perfect! If you don’t want it to have a hint of sweetness, I would say only do 1tbsp of sugar or less!