Name: Shoyu Miso Ramen with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1/2 red onion, finely diced; 5 garlic cloves, grated; 1 inch ginger root, grated; 8 oz shiitake caps, thinly sliced (fresh or frozen); 1 Tbsp harissa chili paste or pinch of red pepper flakes (to taste); 14 oz can coconut milk (reduced fat); 6 cups salt-free veggie broth or plain water; 4 Tbsp Shoyu or Tamari; 2 Tbsp red miso paste dissolved in 1/2 cup hot water; 2 cups bok choy, thinly sliced (or kale or collard greens); 1 Tbsp toasted sesame oil; 10.5 oz Chinese ramen noodles (more or less as desired); Garnish: scallions, sesame seeds, chili pepper slices, toasted sesame oil, nori seaweed, chili flakes or chili crisp oil

Jump to Recipe·Leave a Review

This Shoyu Miso Ramen with Coconut Milk is a soul-warming, plant-based dish that combines savory miso, umami-rich shiitake mushrooms, and the subtle sweetness of coconut milk for a deeply comforting and aromatic meal. With layers of flavor from garlic, ginger, and optional chili heat, it’s a satisfying bowl of noodles that’s both nourishing and incredibly delicious.

Why You’ll Love This Recipe

This ramen is the perfect fusion of rich flavors and wholesome ingredients. It’s completely vegan, customizable, and comes together in just 30 minutes. The red miso and shoyu offer deep umami, while the coconut milk brings a creamy texture that balances the spice and salt. Whether you’re looking for a quick weeknight dinner or a comforting meal to unwind with, this ramen delivers both nutrition and comfort in one bowl.

Shoyu Miso Ramen with Coconut Milk

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

red onion
garlic cloves
ginger root
shiitake mushroom caps (fresh or frozen)
harissa chili paste or red pepper flakes
coconut milk (reduced fat)
salt-free vegetable broth or water
shoyu or tamari
red miso paste
bok choy (or kale/collard greens)
toasted sesame oil
Chinese ramen noodles
Garnishes: scallions, sesame seeds, chili pepper slices, toasted sesame oil, nori seaweed, chili flakes or chili crisp oil

Directions

Preheat a heavy-bottomed stock pot over medium heat.
Drizzle in a little olive oil and sauté the diced red onion with a pinch of sea salt until softened.
Push the onion to one side, add more oil in the center, then add grated garlic and ginger. Cook for about 20 seconds until fragrant.
Stir everything together and add in the sliced shiitake mushrooms. Sauté until soft.
Add harissa paste or chili flakes and stir to combine.
Pour in the shoyu, coconut milk, and vegetable broth or water. Bring to a boil, then reduce to a simmer for 5 minutes.
Add ramen noodles directly to the pot and cook according to package instructions (usually about 5 minutes).
As the noodles begin to separate, add bok choy (or your preferred greens). Cook until wilted.
In a small bowl, dissolve the miso paste in hot water and stir until smooth. Add this to the pot and mix well.
Finish with toasted sesame oil.
Serve hot and garnish with your choice of scallions, sesame seeds, chili flakes, chili oil, or nori.

Servings and timing

This recipe serves about 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Make it spicy: Add chili oil, chili crisp, or more harissa for a bold kick.
Switch up the greens: Use spinach, napa cabbage, or Swiss chard instead of bok choy.
Protein boost: Add tofu cubes, edamame, or a soft-boiled egg for extra protein.
Different noodles: Swap ramen for soba, udon, or rice noodles to suit your preference.
Richer broth: Use full-fat coconut milk for an even creamier finish.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days.
The noodles may absorb some broth, so add a splash of water or broth when reheating.
Reheat gently on the stovetop over medium-low heat or in the microwave until hot.
Avoid freezing, as the coconut milk and noodles can separate or become mushy.

FAQs

Can I use any kind of miso paste?

Red miso is ideal for this recipe because of its strong, savory flavor, but you can substitute with white or yellow miso for a milder taste.

Is this ramen gluten-free?

To make it gluten-free, use tamari instead of shoyu and substitute the noodles with gluten-free ramen or rice noodles.

Can I make this ahead of time?

You can prepare the broth in advance, but it’s best to cook the noodles fresh to maintain texture.

What can I use instead of shiitake mushrooms?

Cremini, portobello, or oyster mushrooms can be used as substitutes.

Can I add tofu to this ramen?

Yes, pan-fried or soft tofu makes a great addition and adds protein.

Is the coconut milk flavor strong?

No, it adds creaminess without overpowering the dish. The miso and soy flavors remain dominant.

Can I use dried shiitake mushrooms?

Yes, just soak them in warm water until rehydrated before slicing and cooking.

How spicy is this recipe?

It’s mild as written, but you can increase the heat by adding more chili paste or chili oil.

Can I freeze the broth?

You can freeze the broth without the noodles and greens. Add fresh noodles and veggies when reheating.

What’s the best way to serve this ramen?

Serve hot, freshly garnished with scallions, sesame seeds, a drizzle of sesame oil, and your favorite chili crisp.

Conclusion

This Shoyu Miso Ramen with Coconut Milk is a nourishing and flavor-packed meal that combines the best of creamy comfort and umami depth. With fresh veggies, fragrant aromatics, and the flexibility to customize spice and protein, it’s a go-to recipe for quick yet deeply satisfying ramen nights.