If you’re craving a comforting bowl of vegan miso ramen packed with flavor, this vegetarian miso ramen is for you! This gluten-free and healthy vegan miso ramen soup recipe combines a rich and creamy miso broth with hearty mushrooms, spinach, and gluten-free ramen noodles topped with fresh cilantro as a flavorful garnish.
This vegan ramen soup is not only a perfect choice for a cozy night in or a satisfying lunch, but it’s also incredibly convenient. You can easily prep the vegan miso ramen broth ahead of time. When you’re in the mood for a quick and easy lunch, simply warm up the broth, boil the ramen noodles, sauté the mushrooms and spinach, and assemble it all in a bowl with some fresh chopped cilantro for a delicious and easy vegan ramen soup.
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This vegetarian miso ramen soup with spinach and mushrooms garnished with fresh cilantro has been my new favorite high plant protein soup to enjoy in the cold winter weather. I love the savory broth with creaminess from almond butter, soy milk, and spice from fresh ginger and red chili flakes. The chili oil brings all the flavors together in the vegan ramen broth for a healthy soup balanced with plant protein, healthy fats, and vegetables to support the MTHFR gene.
Anyone looking for MTHFR diet recipes will be happy to know that this healthy miso ramen soup is packed with natural folate and vitamin B2, which is the cofactor for the MTHFR gene. Eating foods naturally high in vitamin B2 and folate, such as spinach and mushrooms, is vital for anyone with an MTHFR mutation.
By using white miso paste and better than bouillon vegetable seasoning, you can create a vegan ramen broth that’s rich, savory, and bursting with umami depth. The fermented nature of miso provides a balance of saltiness, subtle sweetness, and earthy undertones, while contributing a creamy texture that enriches the soup. This unique flavor profile is what sets this miso ramen apart and makes it a must-try for any ramen lover.
Vegan Miso Ramen Soup Ingredients
For the Vegan Ramen Broth:
- 4 cups water
- 2 tsp Better Than Bouillon Vegetable Base
- 1/2 cup soy milk
- 4 tbsp miso paste
- 1 tbsp chili oil
- 3 tbsp almond butter
- 2 tbsp rice vinegar
- 1 tbsp low-sodium gluten-free tamari
- 1 tbsp coconut aminos
- 6 tbsp fresh ginger root, peeled and diced
- 1 tsp red chili flakes
Vegan Ramen Soup Ingredients:
- 8 cups mushrooms, sliced
- 8 cups spinach, chopped
- Olive oil spray
For the Gluten Free Ramen Noodles:
Garnish:
- 1/4 cup fresh cilantro, chopped
How to Make the Healthy Miso Ramen
1. Make the Vegetarian Miso Ramen Broth:
- Combine all broth ingredients in a blender and blend until smooth. Set aside.
2. Cook the Vegetables:
- Heat a large skillet over medium heat and lightly coat with olive oil spray.
- Add the sliced mushrooms and cook until browned (about 7-10 minutes.)
- Add the chopped spinach and sauté until wilted, about 2 minutes. Remove from heat.
3. Prepare the Noodles:
- Bring a pot of water to a boil and cook the gluten free ramen noodles according to the package instructions, about 5 minutes. Drain and set aside.
4. Assemble the Bowls:
- Warm the blended broth in a pot over low heat. Divide the broth evenly among 4 serving bowls.
- Add equal portions of cooked noodles to each bowl, followed by the sautéed mushrooms and spinach.
5. Garnish and Serve:
- Top each bowl with a sprinkle of fresh cilantro for a burst of flavor and color. Serve warm and enjoy!
Tips and Substitutions for the High Protein Miso Ramen
- Add More Protein: Fry up crumbled tofu with fresh ginger for extra plant-based protein to make a high protein vegan ramen. You can also add a boiled egg cut in half if you are vegetarian but not vegan.
- Spice It Up: Increase the chili oil, fresh ginger or chili flakes for an extra spicy miso ramen. Add a touch of lime juice for extra zing or red curry paste for Thai flavors.
- Customize Your Veggies: Feel free to swap in other greens like bok choy or kale.
I use lotus foods millet and brown rice ramen noodles, which are my all-time favorite gluten-free ramen noodles. They are higher in protein than rice noodles, are easy to cook, and have the most amazing texture when served in vegetarian miso ramen soup. These ramen noodles provide an authentic taste and texture but without gluten, which is a common food sensitivity for many people.
This vegetarian miso ramen is sure to become a go-to recipe for cozy evenings or when you’re in the mood for a nourishing, flavorful meal. It is my all-time favorite healthy ramen soup recipe that I have been enjoying for dinner and then reheating any leftovers for lunch. I love pre-prep the miso ramen broth and freeze it in individual mason jars, then defrost and reheat the broth with sauteed mushrooms, spinach, fresh cilantro, and cooked gluten-free ramen noodles for an easy and healthy vegan miso ramen soup for lunch.
This miso ginger ramen is not just delicious, it’s also a powerhouse of health. It’s naturally high in plant protein, gluten-free, vegan, and packed with nutrients. It’s exceptionally high in vitamin K and contains high amounts of B vitamins and magnesium for energy production, plus many minerals, including iron, manganese, potassium, sodium, and selenium. You can rest assured that you’re nourishing your body with this divine tasting vegan ramen that will satisfy your taste buds and fill you up.
According to Cronometer a serving of this miso ramen soup contains:
- 451 calories
- 21 grams of protein
- 54 grams of carbohydrates
- 14 grams of fat
- 10 grams of fiber
Rest assured that you are nourishing your body with this divine tasting vegan ramen that will satisfy your taste buds and fill you up. Nothing beats a good bowl of ramen with fresh, gut-friendly ingredients and liver-cleansing vegetables. It’s all about the deliciously flavored miso broth with fresh antimicrobial ginger that yields the perfect spice combined with chili oil and all the broth ingredients. Trust me when I say you have to try making this vegan miso ramen soup!
This low calorie ramen only contains 451 calories and is a great nourishing soup to health you reach your fat loss goals. Enjoy it as a light yet nourishing lunch or satisfying dinner that is healthy and yummy. Spinach and mushrooms are liver cleansing vegetables that are full of fiber to fill you up and feed the beneficial bacteria in your gut. Mushrooms and spinach are also fantastic low calorie vegetables to lower blood sugar levels, thus making this a great insulin resistance soup.
Be sure to try some of these healthy high protein vegetarian soups that are full of liver cleansing vegetables, low in fat and super yummy! This vegetarian ramen soup can be found in my healthy soups recipes E-book that you can sign up to access in my library of free E-books. All the recipe E-books are designed to be printed on standard paper so you can create your own recipe book binder.
Vegan Miso Ramen Soup – Gluten Free, Healthy & High Protein
Equipment
- 1 Vitamix blender
- 1 frying pan
- 1 pot
Ingredients
- Vegan Ramen Broth Ingredients
- 4 cups water
- 2 tsp better than bouillon vegetable seasoning (or vegetable stock cubes of choice)
- ½ cup soy milk
- 4 tbsp miso paste
- 1 tbsp chili oil
- 3 tbsp almond butter
- 2 tbsp rice vinegar
- 1 tbsp low sodium gluten free tamari
- 1 tbsp coconut aminos
- 6 tbsp fresh ginger
- 1 tsp red chili flakes
- Vegan Ramen Soup Ingredients
- 8 cups mushrooms sliced
- 8 cups spinach chopped
- ¼ cup cilantro chopped
- olive oil spray
- 4 pieces Lotus Foods Millet and Brown Rice Ramen Noodles
Instructions
- Combine all broth ingredients in a blender and blend until smooth. Set aside.
- Heat a frying pan over medium heat and lightly coat with olive oil spray. Add the sliced mushrooms and cook until browned (about 7-10 minutes.) Add the chopped spinach and sauté until wilted, about 2 minutes. Remove from heat.
- Warm the blended broth in a pot over low heat. Divide the broth evenly among 4 serving bowls. Add equal portions of cooked noodles to each bowl, followed by the sautéed mushrooms and spinach.
- Top each vegan ramen bowl with a sprinkle of fresh cilantro for a burst of flavor and color. Serve warm and enjoy!
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