2-Hour Vegan Ramen Broth with Mushrooms and Miso
Rich, silky, mushroom-miso broth with chewy noodles and all the classic toppings, done in two hours with maybe 30 minutes of hands-on time. This vegan ramen tastes like it simmered all day.
Equipment
- Large stockpot (at least 5-quart)
- Fine-mesh strainer or cheesecloth
- Small skillet
- Large pot for noodles
- Immersion blender (optional)
- Bowls and chopsticks
Ingredients
For the Broth
- 8 cups water, filtered if possible
- 1 large onion, halved
- 1 head garlic, halved crosswise
- 1 2-inch piece ginger, sliced thickly (no need to peel)
- 2 large carrots, cut into big chunks
- 1 green onion white part only
- 4 dried shiitake mushrooms
- 1 4-inch strip kombu (dried kelp), wiped clean
- 1 tablespoon soy sauce or tamari
- 1 teaspoon toasted sesame oil
- 2 tablespoons white or yellow miso paste
- to taste salt
For the Noodles and Toppings
- 12 ounces fresh ramen noodles (or 8 oz dry)
- 1 block firm tofu, pressed and sliced
- 4 heads baby bok choy, halved lengthwise
- 1 cup enoki or shiitake caps
- 1/2 cup corn kernels (fresh or frozen)
- 2 green onions sliced on bias (for garnish)
- to taste chili oil or Sriracha
- optional sesame seeds and nori strips
Instructions
- Prep the Broth Base: Put the water, onion, garlic, ginger, carrots, green onion white parts, shiitake mushrooms, and kombu into the stockpot. Do not turn on the heat yet. Let everything sit for 20 minutes while the mushrooms and kombu soften.
- Simmer the aromatics: Turn heat to medium-high. Bring to a boil, then reduce to a gentle simmer (small bubbles, not rolling boil). Let it go for 45 minutes. The broth should become deep golden-brown and smell of garlic and ginger.
- Strain and retrieve shiitakes: Pour the broth through a fine-mesh strainer into a clean pot. Save 3 of the softened shiitake mushrooms. Discard everything else.
- Blend the shiitakes: Put the 3 reserved shiitakes in a small blender with about 1/2 cup of the warm broth. Blitz until completely smooth, then stir that paste back into the strained broth. This gives the broth body.
- Season and finish: Add the soy sauce and sesame oil to the broth. Taste. It should be savory but not salty. Keep warm on low heat while you prep toppings.
- Cook the tofu: Heat a thin layer of vegetable oil in a small skillet over medium-high. Sear the pressed tofu slices for 2–3 minutes per side, until golden and crisp. Deglaze the pan with 1 tablespoon soy sauce and 1 tablespoon mirin (or a splash of maple syrup) — let it reduce into a glaze.
- Blanch the bok choy and mushrooms: In a pot of boiling salted water, drop the bok choy halves for 1 minute, then transfer to a plate. Drop the fresh shiitake caps for 30 seconds.
- Cook the ramen noodles: Bring a separate large pot of water to a boil. Cook noodles according to package — usually 2–3 minutes for fresh, 4–5 for dry. Drain well and divide among 4 bowls.
- Finish the broth with miso: Turn off the heat under the broth. Put the miso paste in a small bowl and ladle in about 1/2 cup of warm broth — whisk until smooth, then pour it back into the pot. Stir gently. Taste and add salt or a splash more soy if needed. Do not boil after adding miso.
- Assemble the bowls: Ladle hot broth over the noodles. Top with tofu slices, bok choy, shiitakes, a handful of corn, sliced green onions, and a sprinkle of sesame seeds. Drizzle chili oil if you like spice.
Notes
Make-Ahead & Storage: The broth (without miso) keeps in the fridge for up to 5 days or frozen for up to 3 months. Add miso only when reheating individual portions. Noodles are best cooked fresh.
Chef's Tips: Don't skip the 20-minute cold soak — it extracts more flavor. Miso goes in at the very end off heat to preserve its depth. Blend the shiitakes for a silky texture (this is the secret to a non-watery broth). Taste before adding extra salt — the soy sauce, miso, and mushrooms provide plenty.
Variations: For gluten-free, use rice ramen or soba (check labels) and tamari. For nut-free, check chili oil ingredients. Add gochujang for a spicy adult version. For a fancy guest version, top with marinated soft tofu, nori, and furikake.