Miso-Peanut Ramen

Creamy, cozy, and gluten-free Peanut-Miso Ramen with mushrooms, tofu, and green onions. A perfect vegan dinner for fall.

Vegan | Gluten-free | Soy-free

As the shorter days roll in and the evenings start to cool down, I find myself craving bowls of something warm, creamy, and comforting. This Peanut-Miso Ramen checks all the boxes. It’s rich and savory with just the right amount of umami from the miso, balanced by the creaminess of peanut butter and oat milk. Every spoonful is deeply satisfying, especially after a long day!

I created this version of peanut butter miso ramen as a cozy, satisfying weeknight meal that’s vegan, protein-packed, and naturally gluten-free. Inspired by traditional ramen, I wanted something a little heartier, nourishing enough to stand on its own as a full dinner, but still easy to make with accessible ingredients. With tender rice noodles, sautéed mushrooms, soft tofu, and plenty of green onion, this bowl delivers comfort in every bite.

The making of: Miso-Peanut Ramen

This vegan peanut-miso ramen starts with a base of sautéed aromatics. I begin by cooking garlic, ginger, and diced yellow onion until fragrant, then add a mix of mushrooms like shiitake, cremini, and oyster. These bring a deep umami flavor that sets the tone for the whole dish. While that cooks down, I dissolve white miso paste and peanut butter in warm vegetable broth to create a creamy, savory broth that’s both comforting and rich in flavor.

Once the mushrooms are tender, I pour the miso-peanut broth into the pan, add oat milk for extra creaminess, and stir in rice noodles and chopped green onions. I let everything simmer for about 15 minutes so the flavors meld together and the noodles cook through. After serving, I top each bowl with cubes of extra-firm tofu and a sprinkle of black sesame seeds. The result is a nourishing, gluten-free ramen that’s packed with plant-based protein and full of cozy fall flavor.

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Miso-Peanut Ramen

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4-6 oz rice ramen noodles, uncooked
• 1 tbsp toasted sesame oil
• ½ tbsp ginger, minced
• 2 garlic cloves, minced
• ¼ cup yellow onions, diced
• 1 cup frozen mixed mushrooms (shiitake, cremini, oyster, etc), diced
• 1-2 tablespoons soy sauce
• 1 tbsp unsweetened peanut butter
• 2 tbsp white miso paste
• 2 cups veggie broth 
• ½  cup unsweetened oat milk
• ¼ - ½ cup green onions, diced
• ½ -1 block of extra-firm tofu, cubed
• Optional for Garnish: chili oil, corn, sesame seeds, julienned carrots

Procedure

1. In a large pot over medium heat, sauté the garlic, ginger, and onion until fragrant and translucent (about 3-5 minutes).
2. Then stir in the mixed mushrooms, season with soy sauce and cook until tender, about 5-7 minutes. 
3. While the mushrooms are cooking down, heat up the vegetable broth either on the stove or microwave. Once hot, whisk in the white miso paste and peanut butter until fully dissolved and smooth.
4. Once the mushrooms have shrunken in size, pour the miso-peanut broth into the pot with the mushrooms. Add the oat milk and stir to combine and bring to a slight boil, then reduce to a simmer.
5. Stir in the rice noodles and chopped green onions. Simmer over low heat for about 10-15 minutes, or until the noodles are tender.
6. When done, ladle the ramen into bowls and top with cubes of extra-firm tofu and a sprinkle of black sesame seeds. If desired, add chili oil, peanuts, crispy garlic and a squeeze of lime if desired. ENJOY!

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