These vegan miso ramen noodles are so quick, delicious, and satisfying! Make these in the Instant Pot or on the stovetop for a hearty meal that everyone will love. This entire recipe takes less than 10 minutes to cook!
Instant creamy ramen noodles are one of my all-time favorite cheap foods that I have been loving for years! Over the years, I've found some creative ways to make the noodles a little bit fancier by adding all kinds of extra ingredients.
This recipe uses miso paste for salty flavor and coconut cream for a luxurious feel to it! It is so flavorful, hearty, and delicious. Not to mention, this recipe is extremely affordable!
Serve this creamy ramen with protein like Bang Bang Tofu or Chicken-Fried Tofu!
Why You'll Love This Recipe
- Less than 10 minutes TOTAL - Ramen noodles cook so quickly and the Instant Pot makes them cook even faster! Plus, no chopping of lots of veggies!
- 6 total ingredients - Just ramen, some flavorings, veggies, and garnish!
- Everyone will love this! Kids, adults, and picky eaters all love ramen noodles. This vegan miso ramen is a perfect adult-take on a classic kid's meal.
What you need for this recipe
Ingredients and Substitutions:
- Ramen Noodles - Just the regular cheap instant ramen blocks. (Maruchan or Top Ramen is my favorite). Discard the seasoning packet (or save for other uses).
- Vegetable Broth - Veggie broth or use vegetable bouillon in warm water
- Coconut Cream - Not cream of coconut. Unsweetened coconut cream is usually found in the Asian section of your grocery store.
- Miso Paste - This can occasionally be hard to find, but it is a staple ingredient that lasts for a long time. Find it at the link, at Asian grocery stores, or some other large-name grocery stores.
- Mixed Vegetables - Frozen mixed veggies
- Vegan Butter - Optional for added creaminess.
- Optional Garnishes - Sliced scallions, sesame seeds, chili garlic oil.
Equipment:
- Instant Pot/Pressure Cooker or Medium Pot
- Small Whisk or Fork
How to make this in the Instant Pot
Step 1: Cook the Noodles
To the Instant Pot or pressure cooker, add 1 block of ramen noodles, 1 cup of mixed vegetables (frozen), and 1 ½ cups vegetable broth.
Close the lid and set the valve to sealing.
Pressure cook on HIGH for 1 minute.
Step 2: Prepare other ingredients
While the Instant Pot is cooking, whisk 1 tablespoon of white miso paste with ¼ cup hot water until it combines and there are no clumps.
After the 1 minute timer, release the steam until the floating pin drops, then open the lid.
Step 3: Finish Cooking
Stir the noodles.
Set the Instant Pot to Sauté. Add the miso mixture, ½ cup of coconut cream, and 1 tablespoon vegan butter.
Continue stirring and sauté for about 5 more minutes, until the soup becomes a bit thicker and less watery.
Serve miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.
How to make this on the stovetop
Step 1: Cook the Noodles
Bring 1 ½ cups water or vegetable broth to a boil in a medium-sized pot on the stove.
While boiling, whisk 1 tablespoon of white miso paste with ¼ cup hot water until it combines and there are no clumps.
Once boiling, add 1 block of ramen noodles. Boil until noodles are soft, then bring temperature down to a simmer.
Step 2: Make it Creamy
While simmering, add the miso mixture, the vegan butter, the coconut cream, and the frozen mixed vegetables.
Stir to combine well.
Step 3: Finishing Touches
Continue to simmer until the soup has thickened and the vegetables are cooked through.
Serve vegan miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.
Expert Tips:
- If you prefer your miso ramen to be less soupy, start by just using 1 cup of water. If that is still too soupy for your liking, sauté for longer at the end and allow the liquid to absorb and evaporate. This will likely result in softer noodles as well.
- Easily double or even triple miso ramen by doubling the ingredients, but don't change the cook time!
- If you don't have broth, I like to mix 1 teaspoon of better than bouillon into 1 ½ cups of water to make a broth. If you still prefer a saltier broth, try adding more miso paste or even adding a bit of soy sauce.
- Miso paste can occasionally be hard to find. I've had good luck finding it at Whole Foods, Asian markets, and online. I love the rich salty and umami flavor profile it brings, but if you must replace it, I suggest using soy sauce/tamari or even just an extra pinch of salt.
- Pro Tip for Miso Lovers: Another pro tip is to find a cup of make-at-home instant miso soup. Most grocery stores will have something of this sort. In a pinch, you can buy one of those and use the flavor packet from it.
- If you have leftover toppings that you need to use up, try making my Instant Pot Vegan Congee and topping it with your leftovers!
Recipe FAQs
Most miso pastes are vegan, as it is a fermented soybean. Occasionally, miso can be flavored with fish or chicken-based products, so always double check.
For this recipe, I suggest using the cheap packaged dry ramen noodles that typically come from Top Ramen or Maruchan. Using fresh, high-quality noodles won't work very well in the instant pot, but can be done on the stovetop.
You can add all kinds of things to this creamy miso ramen! Mushrooms and other vegetables would be great. You can also top this with the protein of your choice or a soft-boiled egg!
Related Recipes
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📖 Recipe
Creamy Vegan Miso Ramen Noodles
Equipment
- Instant Pot/Pressure Cooker or Pot
- Small Whisk or Fork
Ingredients
- 1 block Packaged ramen noodles
- ½ cup Canned coconut cream unsweetened
- 1 tablespoon White miso paste mixed with ¼ cup hot water
- 1 ½ cups Vegetable broth
- 1 tablespoon Vegan butter
- 1 cup Mixed vegetables frozen
Instructions
Instant Pot Instructions
- To the Instant Pot or pressure cooker, add 1 block of ramen noodles, 1 cup of mixed vegetables (frozen), and 1 ½ cups vegetable broth.
- Close the lid and set the valve to sealing.
- Pressure cook on HIGH for 1 minute.
- While the Instant Pot is cooking, whisk 1 tablespoon of white miso paste with ¼ cup hot water until it combines and there are no clumps.
- After the 1 minute timer, release the steam until the floating pin drops, then open the lid.
- Stir the noodles.
- Set the Instant Pot to Sauté. Add the miso mixture, ½ cup of coconut cream, and 1 tablespoon vegan butter.
- Continue stirring and sauté for about 5 more minutes, until the soup becomes a bit thicker and less watery.
- Serve miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.
Stovetop Instructions
- Bring 1 ½ cups water or vegetable broth to a boil in a medium-sized pot on the stove.
- While boiling, whisk 1 tablespoon of white miso paste with ¼ cup hot water until it combines and there are no clumps.
- Once boiling, add 1 block of ramen noodles. Boil until noodles are soft, then bring temperature down to a simmer.
- While simmering, add the miso mixture, the vegan butter, the coconut cream, and the frozen mixed vegetables.
- Stir to combine well.
- Continue to simmer until the soup has thickened and the vegetables are cooked through.
- Serve vegan miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.
Notes
- If you prefer your miso ramen to be less soupy, start by just using 1 cup of water. If that is still too soupy for your liking, sauté for longer at the end and allow the liquid to absorb and evaporate. This will likely result in softer noodles as well.
- Easily double or even triple this recipe by doubling the ingredients, but don't change the cook time!
- If you don't have broth, I like to mix 1 teaspoon of better than bouillon into 1 ½ cups of water to make a broth. If you still prefer a saltier broth, try adding more miso paste or even adding a bit of soy sauce.
- Miso paste can occasionally be hard to find. I've had good luck finding it at Whole Foods, Asian markets, and online. I love the rich salty and umami flavor profile it brings, but if you must replace it, I suggest using soy sauce/tamari or even just an extra pinch of salt.
Kaitlin says
The miso adds an extra layer of yummy flavor!
Mary Noel says
Looks great!!
Michelle says
I love spicy beef ramen noodles the best of all ramen noodles! If a easy receipt comes along with flavours; YEAH!? I would eat this receipt.
I love to put tuna or some kind of beef along with sweet english peas. (May have to aquire a taste for the "receipt"; but I was raised on it from a crafty mother during her "lunch-time" at her job; a long time ago!. So, eat good now with RAMEN NOODLES today.
I love ramen noodles; world loves ramen 🍜!!!