Miso and Tahini Ramen

Our love for ramen started many years ago while living in Berlin. We discovered this lovely Japanese-Korean restaurant (Sushi Ky) that served the best ramen we have ever tasted. Sometimes it is not easy to find good ramen when you are vegetarian or vegan. I have been disappointed so many times not finding a veggie option or sometimes even if they serve it, it is just not good enough. When I crave ramen I can get a bit crazy. One example is the day I made my husband walk with me for one and a half hour around Bangkok looking for vegetarian ramen that we never found… not that day.

We are so glad that we just recently found an amazing restaurant where we live in Mallorca (Ramen Otaku). It was not until a couple of months ago, so in the meantime, we had to find our ways to make the perfect vegetarian ramen at home. We have tried many recipes with all kinds of ingredients. We bought cookbooks, read loads of blogs and experimented in our kitchen. Finally, we can proudly say we’ve got it! We have THE Vegetarian (and Vegan) Ramen Recipe that we love and we want to share with you.


Miso and Tahini Ramen
Print Recipe
5 from 6 votes

Miso and Tahini Ramen

Delicious vegetarian ramen made with miso, tahini and cashew milk
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course, Soup
Cuisine: Japanese
Keyword: broth, kombu, miso, noodles, ramen, tahini, umami, vegetarian
Servings: 4


Ramen paste ingredients:

  • 1 tablespoon butter or coconut oil
  • 1 leek finely chopped
  • 1 large onion sliced
  • 2 garlic cloves sliced
  • 2 cm fresh ginger grated
  • 1 fresh tomato chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon white miso paste
  • 2 tablespoon soy sauce
  • 1 tablespoon tahini

Ramen broth ingredients:

  • Kombu
  • 1.8 litre homemade stock
  • A pinch of salt
  • 1 tablespoon sesame oil
  • 1 tablespoon of sriracha sauce
  • 1-2 teaspoon rice vinager
  • 1 teaspoon maple syrup
  • 1 teaspoon garlic powder
  • 50 gr cashews soaked

To finish your ramen:

  • Toppings of your choice
  • Ramen noodles


  • Heat the vegan butter or coconut oil in a pan over medium heat. Add the leek together with the onion and cook for about 10 minutes. Stir until the onion becomes soft and add the garlic, ginger, fresh tomato and tomato paste. Cook for another few more minutes until fragrant.
  • Transfer the ingredients into a blender and add the miso paste, soy sauce and tahini. Blend for a minute or two until the mixture becomes a paste.
  • Heat in a large pot a little bit of coconut oil and add the paste. Let it simmer for a moment before you add the homemade broth or water.
  • Rinse the kombu and add it to the pot. Reduce heat to low and simmer.
  • Soak the cashew nuts in 100 ml of warm water for around 20 minutes, then blend to a smooth consistency. If you do not have cashews or do not want to make cashew nut milk, you can always use any plant based milk.
  • Mix in a separate bowl the sesame oil, sriracha, rice vinegar, maple syrup, soy sauce and garlic powder. This will give our ramen an extra umami kick.
  • Before finishing the broth remove the kombu and right before serving, add the cashew nut milk and the umami mixture.


  • If you like a fine broth, pass it through a sieve before adding the umami mixture.
  • You can save the paste in the fridge for 2 or 3 days.


Noodles: Choose the type of noodles that you love for your ramen. We have tried many brands and types of ramen noodles and we still can’t decide which ones are our favourite. We always go for fresh ramen noodles when possible. You can find fresh noodles in Asian supermarkets. If not, we use dry ramen noodles. I would say for a miso broth, wavy noodles go better than straight, and I prefer my noodles thicker rather than thinner. Just make sure you follow the package instructions. To get perfectly cooked noodles, place them in ice water for a couple of minutes to stop them from cooking and do not add them into the broth until right before serving them.

Stock: Check out our easy homemade vegetable stock here. Alternatively, you can use a shop brought stock. 

Toppings: Use what you can find in your fridge that is colourful and fresh and will add a little kick to your soup. Here is a list of our favourite toppings to inspire you:

  • Egg: to prepare the perfect ramen egg, boil the egg for 7 minutes and plunge it into ice water. Leave it to sit for about 5 minutes before peeling off the shell.
  • Edamame beans: we buy frozen edamame beans because they are easier to prepare. Just bring a pan of water to boil and add the frozen edamame beans. Cook for around 2-3 minutes and drain in a colander.
  • Tofu: we prepare our tofu separately heating a pan over medium heat and cooking the previously sliced tofu with 1 tablespoon of coconut or olive oil until it starts to golden. Then we like to add one tablespoon of soy sauce and a bit of sriracha and sometimes a little maple syrup.
  • Mushrooms: Use shiitake, enoki, beech mushrooms or any other type of Asian mushrooms of your choice. They will add more flavour to your ramen and work amazingly with it. We normally like to cook them separately, apart from the enoki which we cook inside the broth for a couple of minutes.
  • Fresh vegetables like shredded carrot, sliced tomato, pak choi, corn, spinach, scallions or whatever you can find in your fridge.
  • Sesame seeds and toasted sesame chilli oil: This is a MUST! The spicy oil gives your ramen an extra oomph and what would ramen be without a sprinkle of toasted sesame seeds?


  1. 5 stars
    I´m dreaming of an authentic Ramen right now, there are so many cool places to eat in Berlin – I´ve noted Sushi Ky for my next visit! Love the recipe!

  2. 5 stars
    Wow! Is all I can say to this miso and tahini ramen recipe. Looks fabulous in the pictures, have to go do some food shopping for the ingredients list mind you first. Will be cooking this dish up later in the week. This recipe has certainly cheered me up coming across it on this foodie blog. A big thanks to you all, you must never get bored with cooking with this Ramen dish.


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