Vegan Miso Ramen with Coconut-Miso Broth, Sautéed Oyster Mushrooms, and Chili Crisp Recipe
This vegan miso ramen is a rich, cozy, and flavorful dish featuring a creamy coconut-miso broth, golden sautéed oyster mushrooms, and a spicy kick from chili crisp. Ready in just 20 minutes, it provides a comforting and elevated plant-based meal perfect for any day of the week.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegan
Ingredients
Mushroom Topping
- 1 package oyster mushrooms, washed and patted dry
- 1 tablespoon avocado oil
- Salt, to taste
- Black pepper, to taste
Aromatics & Broth Base
- 2 cloves garlic, minced
- 1/2 teaspoon minced ginger or ginger paste
- 1 tablespoon chili crisp, plus more for serving
- 1 tablespoon tahini
- 1 teaspoon sesame oil
- 1/4 teaspoon ground turmeric
- 1 tablespoon liquid aminos
- 1 tablespoon white miso paste
Broth Liquids & Seasoning
- 1 13.5 oz can coconut milk
- 1 1/2 cups vegetable broth
- 1 teaspoon date sugar
- Salt and black pepper, to taste
Main
- 2 servings ramen noodles
Garnish
- Sliced scallions
- Fresh cilantro
Instructions
- Sauté Mushrooms: Heat avocado oil in a large, deep pan over medium heat. Add the oyster mushrooms in an even layer, season with salt and black pepper, and sauté for 5 to 7 minutes, flipping halfway through, until golden brown and slightly crisp at the edges. Remove from the pan and set aside.
- Sauté Aromatics: In the same pan, add minced garlic, ginger, and chili crisp. Cook for about 30 seconds until fragrant. Stir in tahini, sesame oil, and turmeric, warming the mixture until it is smooth and combined.
- Prepare Broth: Add liquid aminos, white miso paste, coconut milk, and vegetable broth to the pan. Stir well to dissolve the miso and tahini completely. Mix in date sugar and bring the broth to a gentle simmer. Allow to cook for 5 to 10 minutes, stirring occasionally, until the broth is semi-thick and creamy. Season with salt and black pepper to taste.
- Cook Noodles: Meanwhile, cook ramen noodles according to package instructions. Drain and divide the noodles evenly between serving bowls.
- Assemble & Serve: Pour the hot broth over the noodles, top with sautéed oyster mushrooms, and garnish with sliced scallions, fresh cilantro, and additional chili crisp if desired. Serve immediately for the best flavor and texture.
Notes
- For a spicier dish, increase the amount of chili crisp or serve extra on the side.
- Oyster mushrooms can be substituted with shiitake or cremini mushrooms if preferred.
- You can prepare the broth base ahead of time and reheat when ready to serve.
- Adjust seasoning carefully; miso and liquid aminos are salty, so salt should be added sparingly.
- This recipe easily doubles or halves depending on serving needs.
