Vegan-Healthy Easy Sesame Miso Ramen

ラーメン、野菜、パプリカvegan cooking

You may not have thought of eating ramen in vegan, but the number of restaurants offering vegan ramen is increasing.

Ramen is popular with foreigners and the number of vegans for foreigners is increasing, so demand for vegan ramen is rising in Japan.

Recent overseas ramen shops are demanding vegan ramen menus.

Recommended for such people
  • I want to eat vegan ramen easily at home!
  • I am interested in vegan ramen!
  • I love ramen!
  • I want to eat healthy ramen!

Ramen often uses chicken stock and butter in the soup, which causes high cholesterol levels.

When I wasn’t vegan, I was often worried about the calories in ramen and couldn’t finish drinking soup.


Because this recipe is plant-based, it is a healthy ramen. You don’t feel guilty if you drink up soup.

Please enjoy the soup without leaving it.

Ingredients (for 2 people)

Sweet sweet potato noodles (or konjac noodles or Chinese noodles) 300g

Konbu soup stock 600ml (or dried shiitake soup)

Half onion

Tahini sauce 30g

2 tablespoons of white sesame

2 tablespoons of soy sauce

1 tablespoon of miso

(30g nuts)


Put nuts in the blender if you like.

If you do this, you will feel more rich.

For toppings

Two spinach strains

Paprika half

1/2 green onion

A quarter of purple cabbage

2 tablespoons of sesame oil

A little Shichimi(or Chili powder)


The vegetables can be anything at home. This time I was conscious of the color of the vegetables. Colorful and even more appetizing.


  1. Add the onion to the microwave.
  2. Add kelp dashi soup, onion, sesame paste, white ground sesame seeds, miso and soy sauce (nuts) to a mixer.
  3. Put plenty of water in a pan and boil.
  4. When it boils, add the cut spinach and boil.
  5. After boiling, take out the spinach with a net.
  6. Put noodles in the hot water and boil.
  7. When it’s done, boil the noodles and drain the water.
  8. Put the soup of 1 in a deep bowl and add the noodles.
  9. Top with julienne green onions, paprika and purple cabbage.
  10. Sprinkle with sesame oil and shichimi.麺、切った紫キャベツ、切ったパプリカ、野菜
  11. ラーメン、野菜、パプリカ
  • Finally, add sesame oil to leave a taste and smell nice when eaten.
  • The broth and tahini sauce add to the flavor of the soup. By adding soy sauce and miso to the soup, it will be deep and rich.
Recommended toppings

nori, sesame, seaweed, green onion, broccoli sprout, alfalfa, cucumber


This time, I used kelp Konbu soup stock, but shiitake mushrooms can be used.

You can also use kelp soup powder in a small bag.

How to take kelp Konbu soup stock

I will show you how to take my kombu soup stock.

  1. Put 1 liter of water in a pan and add kelp cut into 5 x 10 cm Konbu.
  2. When it begins to boil, stop it before boiling and let it cool naturally.
  3. When cooled, put the kelp in a preservation bottle.
Premade kelp soup

Konbu soup stock is convenient because it can be used for cooking anytime.

I often make it as above.

Because I used kelp soup this time, I also put the kelp in a soup mixer together.


If you are gluten-free, try using sweet potato noodles, rice noodles, or konnyak noodles. You will be completely full.

Gluten-free story. Is it true that hay fever improves?


If you have hay fever, try Gluten Free.

Gluten free made my hay fever better!

Wheat allergy is said to be three major allergies along with milk and eggs.

Recently, the number of people with allergies has increased due to westernized diet and increased intake of dairy products and wheat.

Wheat allergy causes urticaria and pruritus due to an antigen called an allergen, which is a protein of wheat. In severe cases, it causes anaphylactic shock.

Wheat is found in a variety of foods such as soy sauce, Kurumafu, cereal vinegar, dumpling skin, and Western confectionery.

However, with soy sauce and cereal vinegar, allergens in wheat are basically decomposed during the manufacturing process, so allergic reactions do not occur.

If you’re still worried about wheat as an ingredient, try soy sauce that is compatible with soybean allergies made from only beans, kibi, awa, alcohol, and salt.

The grain vinegar can be replaced with rice vinegar, apple vinegar or black vinegar.


When I was a kid, I had severe hay fever, runny nose, and stuffy nose at night, so I couldn’t sleep.

After that, I managed to suppress the symptoms by relying on powerful over-the-counter drugs, but I was still itchy and took eye drops.

However, once I switched to a gluten-free lifestyle, I no longer needed to take hay fever medication.

I felt a little itchy in my eyes, but healed without rubbing my eyes.

The runny nose did not drip and the symptom was alleviated.

My friend with hay fever tried gluten free and my symptoms were alleviated.

I don’t buy hay fever medicine every year, so I’m glad to lead a gluten-free life.


If you are suffering from hay fever, please give it a try.