Vegetable Miso Ramen with a Drizzle of Ramen Olive Oil Blend

This vegetable miso ramen brings together a rich broth, springy noodles, and a final drizzle of Ramen Infused Olive Oil Blend for a bowl that feels layered, comforting, and full of savory depth.

Garden Infuzions

Vegetable Miso Ramen with a Drizzle of Ramen Olive Oil Blend

A cozy bowl of miso ramen layered with mushrooms, tender vegetables, noodles, and a finishing drizzle of Ramen Infused Olive Oil Blend for deep savory aroma and instant ramen-shop energy at home.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 bowls

Course: Dinner, Lunch, Soup and Stews

Cuisine: Asian, Fusion Cuisine, Japanese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 ounces ramen noodles
• 1 tablespoon Ramen Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 1 medium yellow onion thinly sliced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 8 ounces cremini mushrooms sliced
• 1 medium carrot julienned
• 4 cups low-sodium vegetable broth
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 2 cups baby bok choy chopped
• 1 cup corn kernels
• 8 ounces firm tofu cubed
• 2 scallions thinly sliced
• 1 tablespoon toasted sesame seeds
• 1 sheet nori cut into strips
• 1 lime cut into wedges

Equipment

• 1 Large pot For the broth
• 1 medium pot For the noodles
• 1 ladle For serving broth
• 1 whisk For smoothing miso
• 1 Knife For vegetables
• 1 Cutting board For prep

Method

 

Instructions

1. 1. Bring a medium pot of water to a boil and cook the ramen noodles according to the package directions until just tender. Drain, rinse briefly under warm water, and set aside.
2. 2. Heat the neutral oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes, stirring often, until softened.
3. 3. Stir in the garlic and ginger, then cook for 30 seconds until fragrant. Add the mushrooms and carrot and cook for 4 to 5 minutes until the mushrooms release their moisture and the vegetables begin to soften.
4. 4. Pour in the vegetable broth and bring the pot to a gentle simmer. Whisk the miso paste with a ladleful of hot broth in a small bowl until smooth, then stir it back into the pot.
5. 5. Add the soy sauce, toasted sesame oil, bok choy, corn, and tofu. Simmer for 2 to 3 minutes, just until the bok choy turns bright and tender. Keep the broth at a gentle simmer rather than a hard boil.
6. 6. Divide the noodles among four bowls. Ladle the hot broth and vegetables over the noodles, making sure each bowl gets a mix of mushrooms, tofu, and greens.
7. 7. Finish each bowl with a drizzle of Ramen Infused Olive Oil Blend, then top with scallions, sesame seeds, and nori strips. Serve with lime wedges on the side.

Notes

For the best bowl texture, keep the noodles and broth separate until serving. If you want a stronger savory finish, add a second light drizzle of the Ramen Infused Olive Oil Blend at the table. The broth should taste balanced before the final garnish goes on.

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Recipe Tips

Keep the broth at a gentle simmer after adding miso so the flavor stays balanced and smooth. Cook the noodles just until tender, then portion them right away so they stay springy in the bowl. Add the Ramen Infused Olive Oil Blend at the end for the fullest aroma.

Serving Suggestions

Serve this ramen with extra sliced scallions, toasted sesame seeds, and a side of steamed edamame. It also pairs nicely with chili crisp, pickled vegetables, or a soft-boiled egg for extra richness.

Storage

Store broth and noodles separately in airtight containers for up to 3 days in the refrigerator. Reheat the broth gently, then add fresh noodles or briefly warmed leftovers before serving. Add the finishing oil after reheating.

Variations

Swap baby bok choy for spinach, use shiitake or oyster mushrooms, or add tofu cubes for a heartier bowl. You can also stir in a little extra miso for a deeper broth or finish with a squeeze of lime for brightness.

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