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Overhead view of a bowl of creamy high-protein miso ramen with a rich golden-brown broth, curly ramen noodles, sliced shiitake mushrooms, two seared tofu planks, a jammy soft-boiled egg cut in half with a vibrant orange yolk, chopped green onions, and chili crisp drizzled over the top. The ramen is served in a white bowl on a wooden cutting board, creating a cozy, restaurant-style presentation.
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Creamy High-Protein Miso Ramen

Servings: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Bridgette Blakey
This Creamy High-Protein Miso Ramen is the ultimate cozy summer dinner—rich, savory, and packed with plant-based protein. A silky miso broth made with soy milk, caramelized shiitake mushrooms, raw tofu, jammy eggs, and chewy ramen noodles comes together in just 30 minutes for a comforting meal that tastes like restaurant-quality ramen at home. Perfect for busy weeknights when you want something nourishing, satisfying, and loaded with umami flavor.
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Ingredients
 

Broth

  • 1 tbsp olive oil
  • 2 each shallots, finely diced
  • 1 tbsp jarred minced garlic
  • 1 tbsp jarred ginger
  • 3 each White parts of green onions, sliced
  • 1 tbsp white miso paste
  • 1 tsp fermented red chili bean paste (doubanjiang)
  • 3 cups vegetable broth
  • 1 cup unsweetened soy milk
  • 1 tbsp tamari
  • 1 tsp rice vinegar

For the Ramen

  • 2 packages ramen noodles (discard seasoning packets)
  • 8 oz shiitake mushrooms, sliced
  • ½ block extra-firm tofu, sliced into thin planks
  • 2 whole jammy eggs, halved

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the shallots and cook for 3-4 minutes until softened. Stir in the garlic, ginger, and the white parts of the green onions and cook for another minute until fragrant.
  • Mix in the miso paste and fermented chili bean paste, stirring until everything becomes smooth and aromatic.
  • Pour in the vegetable broth and soy sauce. Bring to a gentle simmer for about 5 minutes.
  • Reduce the heat to low and slowly whisk in the soy milk. Do not boil after adding the soy milk, just keep the broth hot enough to steam. Stir in the rice vinegar and mushrooms.
  • Cook the ramen noodles according to package directions. Drain well.
  • Divide the noodles between two large bowls. Ladle the creamy miso broth over the noodles. Arrange the tofu planks across the top with one jammy egg to each bowl.
  • Finish with sliced green onions, a generous spoonful of chili crisp, cracked black pepper, and sesame seeds if desired.

Notes

  • Keeping the tofu raw makes this recipe incredibly quick while adding about 18-20 grams of high-quality plant protein.
  • White miso provides fermented flavor, while the fermented chili bean paste adds incredible depth and umami.
  • Unsweetened soy milk creates a rich, creamy broth while boosting the protein without using heavy cream.
  • If your broth thickens while sitting, simply stir in a splash of vegetable broth before serving.
Calories: 625kcal, Carbohydrates: 76g, Protein: 25g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Cholesterol: 4mg, Sodium: 4084mg, Potassium: 871mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1041IU, Vitamin C: 3mg, Calcium: 231mg, Iron: 6mg