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Tahini Miso Ramen

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This fantastic tahini miso ramen has a savory broth and the most delicious mushrooms.

It involves a few steps, but it's absolutely worth it! You'll love the savory miso broth with the caramelized mushroom and green onion mixture.

Tahini miso ramen being twirled with chopsticks.

Why You'll Love Miso Tahini Ramen

You've got to try this ramen recipe. It went viral on TikTok earlier this year when Julius Fiedler shared it and it's definitely my new favorite!

This delicious recipe does have a few steps but results in one of the most layered and flavorful bowls of ramen that you can easily make at home.

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Ingredients

This fantastic vegan ramen has layers of flavor! Here's what you'll need to make it.

Ingredients for tahini miso ramen.
  • Tahini
  • White miso paste
  • Soy sauce
  • Brown sugar
  • Garlic cloves
  • Fresh ginger
  • Chicken stock or vegetable broth
  • Dried ramen noodles or fresh ramen noodles
  • Button or Shiitake Mushrooms
  • Green onions (or spring onions)
  • Toasted sesame seeds
  • Rice wine vinegar
  • Crushed red pepper flakes
  • Chili oil (or chili crisp)

See the recipe card for quantities.

Instructions

Mix the tahini, miso, soy sauce, brown sugar, grated garlic, and grated ginger together in a large bowl. 

Ingredients for the tahini miso sauce in a bowl.
A tahini miso paste in a white bowl.

Meanwhile, heat a large skillet over medium-high heat. Add the mushrooms and toast them for 5 minutes. 

Chopped mushrooms in a frying pan.

Add half the diced green onions, sesame seeds, soy sauce, rice wine vinegar, and brown sugar. Cook for 2 to 3 minutes until the mixture is sticky. 

Chopped mushrooms with sauce in a frying pan.

Heat the stock in a small saucepan over high heat. Boil the ramen in the stock according to package directions. 

Cooking ramen noodles in a pot.

Add the boiling water from the pot to the tahini miso paste. Stir till the paste has dissolved. Then add the cooked noodles to the bowl.

Ramen noodles in a miso tahini sauce.

Top with the mushrooms, remaining green onions, red pepper flakes, and chili oil. 

Tahini miso ramen topped with mushrooms and sliced green onions.

More Great Ramen Recipes

Try some of our favorite ramen recipes - including this Homemade Ramen Seasoning (instead of using the ramen seasoning packet)!

Substitutions & Variations

Try some of these changes or additions!

  • Eggs - try adding a soft-boiled egg to this ramen.
  • Greens - add some steamed pak choi (bok choy) or spinach.
  • Rice Noodles - feel free to swap the ramen noodles for rice noodles.
A bowl of tahini miso ramen with mushrooms and scallions.

Storage

I recommend eating this recipe fresh, but you can save it for up to 3 days in the refrigerator in an airtight container.

Tips for Making this Recipe

Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases.

Cooking Tips - Make sure to cook the mushrooms in a hot, dry pan - this will toast them while releasing excess water.

Specialty Ingredients - This is the white miso paste I used, as well as the chili crisp, and tahini I like.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: 1 serving

Tahini Miso Ramen

Tahini miso ramen in a white bowl with chopsticks.

This tahini miso ramen is incredibly savory and delicious.

Prep Time 5 minutes
Cook Time 10 minutes
Additional Time 2 minutes
Total Time 17 minutes

Ingredients

Sauce

  • 1 tablespoon tahini
  • 1 ½ teaspoons white miso
  • 1 ½ teaspoons soy sauce
  • 1 teaspoon brown sugar
  • 1 clove of garlic, grated
  • ½ tablespoon grated ginger

Noodles

  • 1 ½ cups chicken or vegetable stock
  • 2 ounces dried ramen noodles

Toppings

  • 1 ½ cups mushrooms, finely diced
  • 4 green onions, diced (divided)
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon brown sugar
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon chili oil

Instructions

  1. Mix the tahini, miso, soy sauce, brown sugar, grated garlic, and grated ginger together in a large bowl. 
  2. Heat the stock in a small saucepan over high heat. Boil the ramen in the stock according to package directions. 
  3. Meanwhile, heat a large skillet over medium-high heat. Add the mushrooms and toast them for 5 minutes. 
  4. Add half the diced green onions, sesame seeds, soy sauce, rice wine vinegar, and brown sugar. Cook for 2 to 3 minutes until the mixture is sticky. 
  5. Add the cooked noodles along with the stock to the bowl with the tahini miso paste. Stir till the paste has dissolved. 
  6. Top with the mushrooms, remaining green onions, red pepper flakes, and chili oil. 

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 496Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 11mgSodium: 2335mgCarbohydrates: 53gFiber: 10gSugar: 21gProtein: 24g
© This Healthy Table
Cuisine: Japanese / Category: Soups
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