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Creamy Vegan Miso Ramen Noodles

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!
5 from 7 votes
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Course: Appetizer, Main Course, Soup
Cuisine: American, Asian
Diet: Low Lactose, Vegan, Vegetarian
Prep Time: 4 minutes
Cook Time: 6 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 355kcal
Author: Emily

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.

    Nutrition

    Calories: 355kcal | Carbohydrates: 26.3g | Protein: 4.2g | Fat: 21.7g | Saturated Fat: 13.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.5g | Sodium: 1198mg | Potassium: 234.9mg | Fiber: 2g | Sugar: 5.8g
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