This Vegan & Gluten Free Miso Ramen Soup takes just a handful of ingredients and 30 minutes of your time! It’s adjusted from traditional miso soup to meet multiple dietary needs so that we all can enjoy the delicious and nourishing soup we love!
This recipe was created in partnership with Heinen’s
Vegan & Gluten Free Miso Ramen Soup
While doing my best to keep in line with the practices of how miso is traditionally made, I tweaked a few items that are generally used to make miso soup in order to make this Vegan & Gluten Free Miso Ramen Soup. Luckily, there are so many items on the market these days that help those with dietary restrictions and preferences eat delicious foods and indulge in rich cultured foods and meals.
If you follow a specific diet, be sure to read the ingredients when grocery shopping to meet your needs! If you’re ready for the recipe, head there now!
Dietary Notes
This Miso Ramen Soup is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- dairy free
- vegetarian & vegan
Hungry for more?
If you’re looking for another nourishing and delicious ramen recipe, try:
- Zucchini Noodle Ramen (whole30, paleo, gluten free, grain free, dairy free, refined sugar free)
Note: It can easily be made with ramen noodles of your choice and ca be vegetarian/vegan depending on the broth and toppings you use!
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PS – If you make this Miso Ramen Soup or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Vegan & Gluten Free Miso Ramen Soup
Ingredients
Miso Soup
- 6 cups veggie broth
- 2 dried strips seaweed
- 2 tbsp gluten free soy sauce/tamari
- ½ cup sliced mushrooms
- 2 tbsp miso paste
- ¼ cup water
- salt, to taste
Toppings (optional)
- matchstick carrots
- rice ramen noodles
- sliced cabbage
- green onions
- sesame seeds
- tofu
Instructions
- Pour veggie broth and seaweed into a pot on the stove over medium/high heat to bring to a boil.
- Once your broth boils, remove the seaweed and discard.
- Keep the heat on medium and add in your mushrooms and soy sauce. Simmer until the mushrooms are cooked/soft, then salt to taste.
- Prep your toppings by cooking the ramen according to the instructions on the package, the tofu to your preference (I sauté firm tofu in a splash of avocado oil until the sides are browned, or you can use silk tofu instead), and chopping your veggies.
- In a separate bowl, whisk together water and miso paste until smooth.
- Remove the pot from the heat and add in the miso mixture. Stir until combined.
- Assemble your bowls with ramen, miso soup broth, and the toppings you desire. Enjoy!
Would rate this a thousand stars if I could!!! My family loves sushi and we always get miso soup when we are out at a restaurant or ordering in. This is like even better, Kayla killed it. I made this and the sticky chicken one night for my family and it was a huge hit! The flavors are out of this world. When Kayla posted this recipe, I knew I HAD to make it right away. I was so excited and this definitely did not disappoint. Def adding to my rotation of recipes, cannot wait to make again! Thank you a million times!
Ah Jordyn, this makes me so happy to read! I am so flattered and excited your sushi-loving family loved this! Great idea to pair it with the sticky chicken. 🙂 Thank YOU a million times!
This is so good!!! I love miso soup and this recipe makes a whole meal out of it! I will make it again
Soo glad you loved this one, Amanda! Thanks so much for making 🙂