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close up of a bowl of vegan sesame miso ramen on a black table next to a vase of leaves

Creamy Sesame Miso Ramen

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5 from 5 reviews

  • Author: Emily
  • Total Time: 45 minutes
  • Yield: 5 servings 1x
  • Diet: Vegan


This recipe for Vegan Sesame Miso Ramen is ultra-comforting with a full-bodied flavor. Miso, soy sauce, and dried mushrooms lend a ton of umami, while fresh ginger, garlic, and chili bring a bit of spice. Add bok choy and brown rice ramen for a delicious and hearty noodle bowl!



For sesame-crusted roast squash:

  • 1 small butternut squash, sliced thinly into rounds (can sub sweet potato, acorn squash, or delicata)
  • 4 TBS Sesame oil (or olive oil)
  • 1 small onion, diced
  • 3 TBS sesame seeds

For broth/soup base:

  • 4 cups (32 oz) low sodium vegetable broth + 6 cups water
  • 1/4 cup + 3 TBS low sodium soy sauce
  • 3 TBS rice vinegar
  • 1/4 cup smooth tahini (peanut butter will likely work as a substitute)
  • Scant 1/4 cup white miso paste
  • 1 tsp crushed red pepper flakes
  • 8-9 dried shiitake or porcini mushrooms
  • 2 TBS freshly grated ginger
  • 4 cloves garlic, peeled and minced
  • 2 heads baby Bok choy, separated into stalks

To serve:

  • 3-4 squares dried brown rice ramen noodles
  • Freshly grated carrots, sliced green onions, and more sesame seeds


  1. Preheat the oven to 400 degrees F and slice squash as thinly as possible (no need to peel). Coat in oil and toss with diced onion. Add to two lined baking sheets. Sprinkle with sesame seeds and roast for 20-30 minutes, stirring at the halfway mark to avoid burning. When edges begin to crisp, remove from the oven and set aside.
  2. White squash is roasting, prepare broth by adding to a large pot vegetable broth, water, soy sauce, rice vinegar, tahini, miso, red pepper flakes, dried mushrooms, ginger, and garlic. Bring this to a boil, cover, and reduce to a simmer for 20-30 minutes (about as long as it takes for the squash to roast). Remove dried mushrooms if you'd like (they were mainly to flavor the broth).
  3. Add bok choy stalks to broth along with prepared squash/onion mixture. Feel free to reserve a few pieces of squash to top the ramen bowls for serving. Remove broth from heat.
  4. Bring a separate small pot of water to boil. Prepare rice noodles according to package directions, drain, and set aside.
  5. To serve ramen, portion noodles into large bowls and ladle broth/squash mixture over them. Top with sliced green onions, sesame seeds, and freshly grated carrots. Enjoy!


I recommend storing cooked noodles separately from ramen broth. If left sitting in the broth too long they will get very mushy from soaking up all of the liquid.

Broth will keep for 4-5 days in a sealed container in the fridge.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Cuisine: Japanese-Inspired


  • Serving Size: One fifth of recipe
  • Calories: 432.2 calories
  • Sugar: 7 grams
  • Sodium: 1228.6 milligrams
  • Fat: 21 grams
  • Saturated Fat: 2.7 grams
  • Unsaturated Fat: 18.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 53 grams
  • Fiber: 9.5 grams
  • Protein: 13.7 grams
  • Cholesterol: 0 milligrams