This post may contain affiliate links, please see the privacy policy for details.
Warm up with a soul-soothing bowl of slow cooker ramen tofu miso soup, brimming with vibrant Asian flavors and comforting, nourishing ingredients. Tender tofu soaks up the rich broth while fresh veggies—celery, carrot, bok choy, and mushrooms—bring both nutrition and texture to every spoonful. A splash of sesame oil, a kick of Korean miso chili sauce, and a hint of garlic come together to create a bold, well-balanced flavor that’s deeply satisfying. It’s an easy, cozy meal that feels like a warm hug in a bowl—perfect for any day of the week.
Cozy up with this flavorful slow cooker miso ramen tofu soup, packed with veggies, bold seasonings, and nourishing comfort in every bite.
Also try grilled scallop skewers or maybe Instant Pot vegetable soup. And you can’t go wrong with mason jar miso chicken soup or wonton noodle soup.
Why You’ll Love It
So delicious: This is one of the best ramen soups I’ve ever tasted and, even if you aren’t vegan, you won’t miss the meat because the other flavors are so good.
Easy to prepare: This is a relatively straightforward recipe to follow, even if you are quite new to making ramen soups.
Ideal for lunch: If you’re quite hungry and want something more substantial than a sandwich, you’ll find this slow cooker soup makes a wonderful lunch option.
Crockpot Miso Ramen Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Fresh vegetables: I used celery, carrot, bok choy and mushroom, plus green onion.
Gochujang: Korean miso chili sauce to spice up the dish.
Tofu: The protein component. Use extra-firm or firm, not the softer kind which would just disintegrate.
Aromatics: Freshly minced or grated ginger and garlic add wonderful flavors.
Lemon juice: For a citrusy zing.
Coconut aminos: Similar to soy sauce and you can use either one.
Vegetable broth: The basis of the soup.
Turmeric: Adds warm earthiness to the overall flavor.
Ramen: Popular Chinese noodles usually served in soup recipes.
Red pepper flakes: For more heat.
Olive oil: To sauté the tofu.
How to Make Slow Cooker Tofu Ramen
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Sear the tofu: Warm up some oil in a skillet and then sear the tofu in there after adding seasoning it. Brown it all over and then mix in the ginger and garlic.
Add the vegetables: Add the celery, carrot, bok choy and mushroom to your crockpot.
Add more ingredients: Add the chili sauce, lemon juice, broth, coconut aminos, sesame oil, turmeric, onion powder, and red pepper flakes to the crockpot. Add the tofu mixture too.
Slow cook the ramen soup: Now you can cover the slow cooker and cook the soup for either 3 hours on high or 5 hours on low, to suit your schedule.
Add the noodles: Pop the noodles in about 15 minutes before serving and check they’re soft before serving.
Garnish and serve: This slow cooker vegan miso ramen soup is delicious with green onion sprinkled on top. Offer extra hot sauce and coconut aminos at the table.
Substitutions and Variations
Vegetables: Other veggies you might want to try in your crock pot ramen soup include corn, eggplant, zucchini, green asparagus, and snap peas. So see what’s lurking in your vegetable drawer. And I bet sugar snaps or edamame would be good.
Shiitake mushrooms: You could use regular white or chestnut mushrooms rather than an Asian variety.
Olive oil: Take your pick from olive, canola, peanut, or any other kind of oil you want.
Gochujang: Feel free to substitute Thai chili paste or Sriracha, or any type of hot sauce, instead. If you don’t want any spice, simply omit this ingredient altogether. You could also add a tablespoon of miso paste to reinforce the miso flavor of the gochujang.
Ramen noodles: Use any noodles you have on hand: soba noodles, udon noodles or rice noodles perhaps.
Garnishes: Top your ramen with some fresh cilantro or a sprinkle of sesame seeds.
Serving Suggestions
Appetizers: Begin your vegan-friendly meal with rice paper samosas.
Side dishes: A fresh salad, such as Asian zoodle salad, would be good on the side.
Dessert: Finish your meal with strawberry oatmeal bars or blueberry pie meringue squares.
Drinks: And treat yourself to a strawberry mojito too, or some state fair style lemonade.
How to Store Crockpot Miso Ramen
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: You can also freeze the soup for up to 3 months but the vegetables won’t be as firm after thawing.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm the soup back up in a pan on the stove.
Top Tips
Don’t skip the sear: Searing your tofu ensures the seasonings are really cooked into it and also gives it a crust to lock all those flavors in.
Cooking the noodles: Add them about 15 minutes before the end of the cooking time and turn the heat up to high. Any more time than that and they’ll get too soft.
Season to taste: Taste the soup at the end of the cooking time and add anything you feel is lacking – more coconut aminos, lemon juice or red pepper flakes perhaps.
Miso Ramen Soup FAQs
You don’t have to sacrifice any flavor at all by making this soup with tofu vegan friendly. In fact, the taste and texture of the tofu, the carefully selected spices and seasonings, and the freshness of the vegetables all work in harmony to make this the best slow cooker tofu ramen. And yes, I’ve eaten a lot of noodle soup!
This red chili paste has both sweet and savory flavors and it’s spicy and fermented. Gochujang is made with chili powder, fermented soybeans, glutinous rice, salt, and barley malt powder.
Basically, it’s a soy sauce alternative. It’s made from coconut sap though, instead of soy. Coconut aminos is both gluten free and soy free, making it a good alternative if you want to avoid either of those.
Tofu and Ramen Crockpot Miso Soup Recipe
Slow Cooker Ramen Tofu Miso Soup
Equipment
- Skillet Large
Ingredients
- 1 Tablespoon olive oil
- 1 Pounds tofu, firm, cut into 1-inch pieces
- 2 Tablespoons gochujang
- 1 Inch ginger root, peeled and grated
- 6 Cloves garlic, minced
- 1 Cup shiitake mushrooms , sliced
- 3 Cups bok choy , chopped
- 1 Cup carrots , diced
- 3 Stalks celery, chopped
- 1 Cup green onions, diced
- 1 lemon, juice only
- 5 Cups vegetable broth
- 2 Tablespoons coconut aminos
- 1 Tablespoon sesame oil
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Teaspoon ground turmeric
- 1 Teaspoon onion powder
- 1 Teaspoon red pepper flakes
- 1 Package ramen noodles
Instructions
- Heat a frying pan or skillet over high heat. Add olive oil and swirl to coat the pan.
- Season tofu with a pinch of salt and pepper. Add to the pan and sear both sides for 4 min. Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add all ingredients except the noodles to the slow cooker and stir. Cook on low for 5 hours or high for 3 hours.
- Add noodles to the slow cooker during the final 15 minutes of cooking. Cover and cook for 15 minutes on high to soften.
- Serve in bowls and garnish with chopped green onion
Notes
Cooking the noodles: Add them about 15 minutes before the end of the cooking time and turn the heat up to high. Any more time than that and they’ll get too soft.
Season to taste: Taste the soup at the end of the cooking time and add anything you feel is lacking – more coconut aminos, lemon juice or red pepper flakes perhaps.
Nutrition
This slow cooker miso soup with tofu is perfect for anyone who loves a good bowl of noodles (and don’t we all!) The tofu provides a good source of protein, while the veggies add plenty of goodness. Whether you’re in the mood for a quick and easy lunch or a comforting dinner, this soup is the perfect choice. The beauty of this easy recipe is that it’s made in a slow cooker, so you can get it started and forget about it until it is time to eat. Simply gather your ingredients, chop up your veggies, and let the slow cooker do the work. Before you know it, you’ll have a delicious soup that’s ready to serve.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
So tasty and quick to prepare! I make it often, and everyone at home is thrilled.
I super love tofu and this is one of the best tofu recipe that I found online. We enjoyed this so much and will make it over and over.
Gave this recipe a shot and it was an amazing hit!
I loved this. I used cremini mushrooms instead of shiitake as I couldn’t find any but followed the rest of the recipe as it is, and it came out delicious.
For a miso soup I can find no miso in the ingredients??
Hi Karin, gochujang is a Korean chili version of miso paste, so you can use that or you can use your favorite Japanese miso paste instead.
How much miso paste do I need?
Eleanor, I used two tablespoons but you can use less and add more, if needed, later. A little gochujang tends to go a long way!
Yum! I really can’t wait to try this one