Looking for more flavor-packed ramen recipes? Try my popular Peanut Miso Ramen, this fully vegan ramen, and my ramen stir fry!

Why you’ll love this especially simple ramen

If you’ve ever craved a comforting bowl of ramen but didn’t want to spend hours making broth, this unfussy kitchen-made ramen is your new dependable friend. We’re talking a short miso-infused broth, sautéed shiitakes, and silky noodles all in under 30 minutes. It’s flexible, foolproof, and tastes way fancier than the effort required!

Why you’ll LOVE this vegan ramen:

Ready in under 30 minutes. Instant comfort with minimal effort – reliable for busy weeknights!
Naturally vegetarian. Unfussy swaps make it vegan-friendly, too.
Flexible + customizable. Add tofu (or protein of choice), veggies, chili oil – make it your own.
Deep flavor without long simmering. Miso + shiitake = instant richness.
A huge upgrade from packaged ramen. Same convenience, way better flavor!

Ingredients needed

The simple ingredients for this unfussy ramen recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

Ramen noodles: Use your regular brand – instant is fine since we ditch the seasoning packet. Fresh ramen noodles also work beautifully!
Miso paste: White or yellow miso gives a mellow, savory depth. Red miso works too but has a stronger flavor.
Vegetable broth: Low-sodium broth gives you better control over the saltiness. If you’re not vegetarian, you can obviously use chicken broth, bone broth, or any other broth you prefer.
Soy sauce: Tamari works perfectly for a gluten-free option.
Shiitake mushrooms: Fresh or rehydrated dried mushrooms both add major umami. If using dried, save a splash of soaking liquid for extra flavor.
Spinach or bok choy: Either wilts quickly into the broth – use whatever you have.
Chili paste: Sriracha, sambal, chili crisp, or gochujang all add heat – use whatever you love.
Eggs: I genuinely love this ramen egg recipe! You can leave them out for a vegan ramen.

How for this From-scratch Ramen

Simply a reminder that you can find the FULL written miso ramen recipe down in the recipe card, but I want to quickly go over how to make it with visuals for you:)

In a medium pot over medium heat, saute the shiitake mushrooms, ginger, and garlic for a few minutes until soft.

Stir in a splash of broth, miso paste, soy sauce, vinegar, and sriracha. Whisk to dissolve the miso, add in the remaining broth and bring to a low simmer.

how to make kitchen-made ramen: step 3 add in the veggies to the broth and mushrooms

Toss in the spinach (or bok choy) and shredded carrots. Let them wilt slightly, about 1–2 minutes.

how to make kitchen-made ramen: step 4 cook the ramen noodles and add them to a ramen bowl

Cook your noodles according to package directions and then divide the cooked noodles evenly among 2 ramen bowls.

The FINAL step is to simple divide the broth and veggies evenly among the 2 bowls and top with desired toppings – I used green onions, canned corn, sesame seeds, and a soft boiled egg!

straightforward kitchen-made ramen in a large ramen bowl. the ramen is topped with a soft boiled egg, green onions, corn, and sesame seeds

Expert Tip

Whisk miso off the heat or at a low simmer to preserve its flavor and probiotics.
Save mushroom soaking liquid if using dried shiitakes – it’s pure umami!
Cook noodles separately to prevent them from absorbing too much broth. I’ve tried this method several times by cooking the noodles in the broth and I truly don’t prefer it.
Taste and adjust at the end—soy sauce = salt, chili = heat, vinegar = brightness.
Top like you mean it. Tofu, soft-boiled eggs, chili crisp, sesame seeds… go wild.