Vegan Soups
Creamy Vegan Miso Ramen with Roasted Shiitakes and Pressed Tofu
This ramen features a luxuriously creamy broth achieved by emulsifying savory red miso with unsweetened oat milk. By roasting the shiitake mushrooms and pressing the tofu, we build layers of concentrated umami and satisfying textures that define a high-quality bowl of ramen.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Medium
- Per serving
- 485 kcal
Method
Begin by pressing the firm tofu for 20 minutes; this process is vital because it removes excess water, allowing the tofu to become much firmer and more porous so it can properly absorb the seasonings during roasting. Once pressed, cut into 1-inch cubes.
Preheat your oven to 200°C (400°F). Toss the tofu cubes and sliced shiitake mushrooms with 1 tablespoon of sesame oil and a pinch of salt. Spread them on a baking sheet and roast for 20 minutes until the mushrooms are concentrated in flavor and the tofu is golden.
In a large pot over medium heat, sauté the minced garlic and grated ginger in the remaining sesame oil for 2 minutes until fragrant.
Add the vegetable stock to the pot and bring to a gentle simmer. In a small bowl, whisk the red miso paste with half a cup of the warm stock until smooth—this 'blooming' of the miso prevents clumps and ensures an even distribution of its fermented depth—then pour the mixture back into the pot.
Pour in the unsweetened oat milk. The proteins and fats in the oat milk will emulsify with the miso, creating a rich, creamy mouthfeel typical of traditional Tonkotsu broths without using animal products.
In a separate pot, cook the ramen noodles according to package instructions. In the last 2 minutes of cooking the noodles, add the baby bok choy to the water to blanch it.
Divide the cooked noodles and bok choy into four deep bowls. Ladle the hot miso broth over the noodles.
Top each bowl with the roasted tofu, shiitake mushrooms, and sliced green onions. Serve immediately while hot.
Notes
Always use unsweetened oat milk; flavored or sweetened versions will ruin the savory profile of the broth.
Do not boil the broth vigorously once the miso is added, as high heat can destroy the delicate probiotics and nuance of the miso flavor.
If you prefer a spicier bowl, drizzle with Rayu (Japanese chili oil) just before serving.
Pressing tofu can be done with a dedicated tofu press or by stacking heavy cookbooks on top of the tofu wrapped in a clean towel.
