Ramen with Miso & Ginger Broth

This ramen recipe from Minimalist Baker looks WAAAAAAAAAY more complicated than it actually is. There are basically 4 “parts” to it: 1) Make the broth, 2) Cook the carrots and tofu, 3) Sear the bok choy, 4) Prepare the noodles. You can do each part in order to save time. While the broth is simmering, get the carrots and tofu going. While those are in the oven and the broth is still going, sear the bok choy and get the noodles going. From start to finish (preparation and cook-time) the whole thing doesn’t take over an hour and a half. And even if that seems like a long time, it’s WORTH IT! This ramen is really, really good! I tried to break down the steps to the recipe in the most time-efficient way possible along with some anecdotal notes. 

If you want additional sides with the ramen bowl, it would be easy to serve it alongside a small bowl of plain brown rice or a baked sweet potato. 


Servings: 4 full bowls

  • 5-ish cloves garlic
  • 3-inch piece of ginger, peeled and diced
  • 1 medium yellow onion, julienne cut or coarsely chopped
  • 6 cups low-sodium vegetable broth
  • 2 tbs. tamari or low-sodium soy sauce
  • 5 oz. to 15 oz. (1 – 3 packages) shiitake mushroom, to taste, or .5 oz. (14g) dehydrated shiitake mushrooms (I typically use 2-3 packages of shiitake)
  • 1 tbs. white or yellow vegan miso paste
  • about 8oz. ramen noodles (I use this)

Optional Ramen Toppings:

  • ½ cup chopped green onion, for garnish
  • 10 oz. (1 package) extra-firm tofu
  • Chili garlic sauce
  • Carrots, about 1 cup, cut on the bias or into coins (optional: miso-glazed)
  • Bok choy, chopped (optional: miso-glazed)
  • Optional miso glaze ingredients (double the amounts if you are glazing both the carrots and bok choy)
    • 1 tbs. white or yellow miso paste
    • 1 tbs. maple syrup
    • 1 tbs. tamari or low-sodium soy sauce
    • 1 tsp. rice vinegar, or sub lime juice

Note: If you are glazing your carrots and/or bok choy, start preparing them about 30 minutes before serving the ramen. Directions for glazing are at step 4 of the recipe.


1.  Heat a large pot over medium-high heat.

2. Add the garlic, ginger, and onion. Sauté, stirring occasionally for about 5 minutes or until the onion is slightly seared (brown edges). I recommend placing the ginger in a ball of cheesecloth to make it easier to remove later on. Then add 1 cup of the vegetable broth to deglaze the bottom of the pot.


I hadn’t come up with the idea to use cheesecloth for the ginger when I took this picture…USE THE CHEESECLOTH! It’s so much easier!

3. Add the remaining 5 cups of broth, tamari or soy, and the mushrooms. Stir. Bring to a simmer over medium heat, then reduce the heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. 


4. While the broth is simmering, prepare any of the toppings you plan to use. 

Baking the tofu:

Drain the tofu and slice it into small cubes. Place the cubes on a baking sheet lined with parchment paper. Cook it in the oven at 350°F for about 30-40 minutes. If you are baking the tofu and carrots at the same time, leave the tofu in with the carrots for the 20-25 minute cook-time of the carrots.


I skimped on the time a little when I took this picture. I should have let it go longer to brown up the tofu more.

To miso-glaze the carrots:

Preheat oven to 400°F. Line a baking sheet with parchment paper or foil.

In a small bowl, add all the miso glaze ingredients and whisk to combine. Add the carrots and mix together. Dump the carrots onto the baking sheet and spread them out a little. Roast them in the oven for 20-25 minutes.

To miso-glaze the bok choy: 

Chop up the bok choy. Heat a skillet over medium heat. Add all glaze ingredients to a small bowl and whisk to combine. Brush the glaze over the bok choy. Once the skillet is hot, lay the bok choy cut-side down and sear for 1-2 minutes. Flip and sear the other side. 

5. Noodles: About 10 minutes before serving the ramen, fill another pot with water and bring it to a boil. Once boiling, add the ramen noodles and cook for about 4-5 minutes. Drain and set aside. 

6. After the hour has gone by, add 1 tbs. of miso paste. Taste-test and add more soy or miso as desired.

7. Strain the broth into a large pot or bowl, separate from the mushrooms, onions, and ginger. Or don’t—I usually remove the cheesecloth ball of ginger and leave the mushrooms/onions in the broth.

8. To Serve: Divide the ramen noodles among the serving bowls. Ladle the broth over the ramen noodles. Add toppings (carrots, bok choy, green onion, tofu). Serve with a bit of chili garlic sauce for added heat!


According to Minimalist Baker’s recipe, the ramen broth can be stored separately in the refrigerator for up to 5 days, or in the freezer for up to 1 month.




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