clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Miso Ramen

  • Author: Vicky & Ruth
  • Total Time: 30 minutes
  • Yield: 3 servings 1x


Who needs takeout when you can have a steamy bowl of ramen on your table in no time? Our super simple vegan coconut miso ramen recipe is ready in less than 30 minutes. No muss no fuss!


  • 3 tbsp toasted sesame oil, divided
  • 3 Portabella caps, sliced
  • 1 1/2 cup frozen shelled edamame, thawed
  • 1 clove garlic, minced
  • 1 tbsp grated fresh ginger
  • 6 cups water
  • 1/4 cup soy sauce
  • 1/4 cup coconut aminos
  • 1- 13.5oz can light coconut milk
  • 3oz ramen noodles
  • 1 tbsp miso paste
  • 1 large zucchini, spiralized
  • Chili garlic sauce (optional)


  1. Heat 1 tablespoon of the sesame oil in a large soup pot. Add the mushrooms and cook over medium-high heat for about 3 minutes, stirring constantly. Set aside
  2. Heat another tablespoon of oil in the same soup pot. Add the edamame, and cook over medium-high heat for a minute, stirring constantly. Set aside
  3. Reduce the heat to medium-low. Heat the remaining tablespoon of oil in the soup pot. Add the garlic and the ginger and cook for about 30 seconds, stirring constantly. Add the water, soy sauce, coconut aminos and coconut milk an bring to a boil. Add the noodles and cook for about 4 minutes
  4. Turn off the heat. Ladle about 1/2 cup of broth into a heatproof bowl or measuring cup and whisk in the miso paste, until it's completely dissolved. Pour it back into the soup pot, add the spiralized zucchini, cover and let it sit for 10 minutes
  5. Serve in bowls, topped with the cooked mushrooms and edamame, and chili garlic if using


  1. No sesame oil? Try melting a tablespoon of peanut butter or tahini with a tiny bit of vegetable oil instead
  2. No coconut aminos? You can sub regular liquid aminos or just use more soy sauce
  3. No miso paste? Try some vegetable bouillon and a sprinkle of nutritional yeast
  4. You can use soba noodles instead of ramen noodles if you want your noodles to be gluten-free. Soba noodles are made with buckwheat flour. You can even use your favorite pasta if you don't have ramen in hand (will it be exactly the same? No. But it will still absorb all of the flavors from the broth, which is delicious!)
  5. And you can also add tofu or your favorite protein.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: stove top
  • Cuisine: Asian


  • Serving Size: 1 bowl
  • Calories: 412
  • Sugar: 4.7
  • Sodium: 854
  • Fat: 26.1
  • Saturated Fat: 8.8
  • Unsaturated Fat: 11.2
  • Trans Fat: 0
  • Carbohydrates: 32
  • Fiber: 4.4
  • Protein: 14.4
  • Cholesterol: 0

Keywords: ramen, coconut milk, miso, soup

5 Secrets to Tasty Meatless Recipes 

Take your recipes from
Blah to Yowza!

Free email series