22 May 2020

Easy Vegan Coconut Miso Ramen

Whilst some ramen dishes are simmered for hours, this is my quick and easy vegan ramen. A rich  and creamy coconut miso broth with chewy noodles and fresh veg, all coming together in under 30 minutes. 

It's creamy, savoury, a little spicy and brightened with freshness of the veg. The type of dish when you want something nourishing and delicious, but don't want to spend hours cooking.

The base is made up of a few flavor-packed ingredients for maximum impact in little time and is also pretty nutritious too.

Coconut milk is rich in manganese and also contains healthy amounts of copper, magnesium, phosphorus and iron. Tofu and edamame are rich in protein, as well as delivering calcium, as well as the dark leafy greens also delivering a hit of iron and vitamin C, which in turn helps to boost iron absorption.

Easy Vegan Coconut Miso Ramen | Serves: 4 | Time: 25 mins 

You'll need

  • Chopping board
  • Knife
  • Fine grater
  • Measuring cups & spoons
  • Large saucepan
  • Medium saucepan 
  • Colander
  • Ladle 
  • Tongs


  • 2 tbsp sesame oil
  • 4 cloves garlic
  • 2 inch piece ginger
  • 1 medium red chili
  • 1/4 cup soy sauce
  • 1 tbsp red or brown miso
  • 4 cups water 
  • 1 can coconut milk 

  • 1/2 block tofu
  • 1 carrot
  • 1 cup edamame
  • 2 cups leafy greens
  • 2 spring onions
To serve:
  • 200g dried vegan noodles
  • Sesame seeds


  1. Peel and mince the garlic, peel and grate the ginger and mince the red chili, add to a large pan with a splash of sesame oil and cook on a low-medium heat for 5 minutes, stirring often to ensure it doesn't burn.
  2. Add the soy sauce, miso, water and coconut milk, stir together, turn up the heat slightly and simmer for 10 minutes. 
  3. Meanwhile, cook the noodles according to package instructions and drain.
  4. Then cube the tofu, peel and cut the carrot into matchsticks, prep the leafy greens and slice the spring onions. Once the broth has simmered for 10 minutes, add the tofu and veg into the pan and simmer for a further 5 to heat through. 
  5. To serve your ramen, divide the noodles into each bowl, slightly to one side and ladle over the broth and veg evenly between the bowls. Sprinkle over sesame seeds, serve up and enjoy! 
Cassidy xx