Go Back
+ servings
Overhead shot of a vegetarian Ramen Recipe Bowl

Vegetarian Ramen Recipe with Spicy Miso and Tofu

Course: Main Course
Cuisine: Asian, Japanese
Keyword: Asian-inspired vegetarian ramen, vegan ramen bowl, Vegetarian ramen recipe
Skill level: Easy
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 1146kcal
Author: Amy Treasure
This Vegetarian Ramen Recipe is so quick and easy to prepare. It's super versatile and you can use any toppings you fancy. I add smoked tofu and rainbow veggies to my ramen bowls, and top with shop bought gyoza for an authentic Japanese feel. 
Print Recipe


  • 260 g ramen noodles
  • 225 g smoked tofu, cut into squares
  • 2 tbsps groundnut oil
  • 1 small onion, diced
  • 1 thumbsized piece of ginger, grated
  • 4 cloves garlic, crushed
  • 2 pints hot vegetable stock
  • 3 tbsp tamari sauce
  • 2 tbsp sriracha sauce
  • 2 tbsp miso paste
  • .5 tsp sesame oil
  • 1 red chilli, finely sliced
  • 4 spring onions, cut in half and chopped lengthways
  • 1 carrot, use a potato peeler to make curls
  • 1 small courgette, cut into rounds
  • 1 handful mangetout
  • 1 pak choi, sliced
  • 1 handful baby sweetcorn
  • 16 gyoza (optional)


  • Heat a tablespoon of oil in a heavy-based pan and add the onion, garlic and ginger. Sauté for 5 mins until the onion has softened then add half the chilli and sauté for another minute.
  • Add a splash of boiling water to deglaze the pan. Rub a wooden spoon all over the bottom of the pan to pick up any burnt bits (this will add to the flavour!) Next, add the hot vegetable stock and bring to the boil. 
  • Turn the pan down to a gentle simmer and stir in the miso paste and tamari, add sriracha sauce to taste. Leave to simmer while you prepare the noodles, tofu and vegetables. At this point, you could leave the broth for an hour or so to develop in flavour but don't allow it to boil. 
  • Add a splash of oil to a frying pan and fry the chopped tofu for a few minutes until it reaches the level of crispiness you want. Once cooked set aside. 
  • Put a large pan of water on the boil and add the noodles. Cook for around 5 minutes or according to the packet instructions. Drain and set aside. 
  • Using the same frying pan you cooked the tofu in add the other tablespoon of oil and stirfry the vegetables. Don't overcook them as they are better with a little crunch. Once cooked set aside. 
  • Prepare the gyoza by microwaving for two minutes and then add a splash of oil to the used tofu/vegetable pan and fry for a minute on all sides until golden. 
  • Assemble the ramen by dividing the noodles equally into the soup bowls. Pour the broth into each bowl and stir. Add the vegetables and top with the crispy tofu and gyoza. Add a chilli garnish and drizzle of sesame oil to finish. 


  • If making this recipe vegan check the miso paste, vegetable stock and ramen noodles are vegan-friendly and omit the gyoza. 
  • If leaving the broth to cook longer, don't allow it to boil. You can add more water if it reduces in volume too much. 


Calories: 1146kcal | Carbohydrates: 90g | Protein: 25g | Fat: 72g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 42248mg | Potassium: 368mg | Fiber: 8g | Sugar: 21g | Vitamin A: 2835IU | Vitamin C: 31.7mg | Calcium: 118mg | Iron: 3.6mg