Vegan Ramen with Roasted Red Miso Veggies

Great ramen comes in many shapes, sizes, and flavors but is most commonly known as the rich, creamy, porky version. This completely vegan version uses layers of umami-packed flavor to mimic the depth complexity of traditional ramen, and edamame for a protein boost. As a bonus, if you can multitask, it all comes together in about an hour, making this an ideal weeknight go-to. 

Building the Layers

This recipe is essentially a punched-up vegetable stock with perfectly cooked noodles and roasted vegetables but there are plenty of chances to easily add extra flavor. The vegetable stock is fortified with more aromatic vegetables and kombu, a dried sea kelp. Dried kombu can be easily found at an asian grocer near other dried vegetables. The more white, powdery stuff on the surface, the better. The white powdery stuff is what’s going to make our broth taste especially yummy. As kombu dries, water evaporates and leaves behind a powdery, glutamic umami, creating a rich depth of flavor for the broth in a short amount of time. 

The next flavor layer comes from the roasted vegetables. Roasting is a great way to get a concentrated, deep flavor out of fresh vegetables. A quick toss in salty red miso paste, garlic and ginger will encourage browning and add another layer of a classic ramen flavor. Roasting is also a great way to cook relatively hand-free, saving you even more time. 

The last layer is non-negotiable. The salty soy sauce balanced with sweet, tangy mirin is the last thing you need to round out this warm earthy, slurp-worthy noodle bowl. 

Want more vegan recipes? Check out our new vegan dinners cookbook!