Nutrition, Recipes

Japanese Vegan Ramen Bowl


This classic Japanese dish is usually made with meat broth and ingredients but why not make use of the traditional use of miso and vegan friendly ramen noodles to create a vegan version?

A twist on the traditional yields a deliciously simple savoury breakfast, lunch or dinner.

I used forbidden rice ramen and genmai (brown rice) miso. But you could combine regular ramen and just about any miso or miso/veggie soup broth combination.


1/2- 1 package of ramen of choice (forbidden rice ramen) (serves 1-2 people)

3 tsp miso paste (I used brown rice genmai miso but you could choose barley, soy bean etc)

Dash of tamari soy sauce

2 cups chopped fresh kale (add or swap veggies as you like)

salt and pepper to taste


  • Prepare ramen as per package directions *i like to add more water than the directions in order to have more broth
  • stir in miso and tamari and adjective to taste
  • stire in kale and allow to wilt
  • add salt and pepper
  • your done!

Serve in a big soup bowl with soup spoon and chopsticks.

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