Tasty, warming and bursting with hearty Asian flavours, slow cooker vegan miso ramen soup is a simple dish to prepare. This crock pot ramen soup pairs tofu as the protein with a range of fresh veggies like celery, carrot, bok choy and mushrooms. As well, there is sesame oil, chilli sauce, garlic, and more, for a robust flavour. You will love this easy slow cooker ramen soup with tofu recipe.
Warm up with a bowl of comforting, hearty, and flavourful vegan miso ramen soup, made easy in your slow cooker with tofu. Get ready to slurp on a taste explosion in every bite!
You don’t have to sacrifice any flavour 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!
If you’re in more of an Italian flavour mood than in the mood for Asian soup, try this lasagna soup instead. Else read on to discover how to make easy slow cooker ramen.
Slow Cooker Vegan Miso Ramen Ingredients
Let’s begin with the yummy fresh veggies. I used celery, carrot, bok choy and mushroom, plus green onion. You can easily experiment with alternatives in slow cooker vegan miso ramen soup. I bet sugar snaps or edamame would be good.
As for the mushrooms, I used shiitake mushrooms but I also like other varieties. You could even use regular white or chestnut mushrooms rather than an Asian variety.
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 first!
As for the tofu, I recommend you use firm or even extra-firm. This isn’t the kind of recipe for silken or soft varieties since they will literally disintegrate! You will need oil to sauté the tofu. Take your pick from olive, canola, peanut, or any other kind of oil you want.
Gochujang, which is a type of chilli sauce from Korea, and red pepper flakes add a touch of heat to the slow cooker ramen. Add a tablespoon of miso paste too if you want more flavour in there.
Garlic, ginger, lemon juice, coconut aminos, sesame, and turmeric add even more flavour to the slow cooker vegan miso ramen soup. Finally you will need ramen, which are Chinese noodles, and vegetable broth. Use any noodles you have on hand: soba noodles, udon noodles, or rice noodles. If you want to add more of a presentation, you can top with some fresh herbs or a sprinkle of sesame seeds.
A Closer Look at Gochujang
This red chilli paste has both sweet and savoury flavours and it’s spicy and fermented. Gochujang is made with chilli powder, fermented soybeans, glutinous rice, salt, and barley malt powder. Feel free to sub Thai chilli paste or Sriracha, or any type of hot sauce, instead. If you don’t want any spice, simply omit this ingredient altogether.
How to Make Slow Cooker Tofu Ramen
The first thing to do is to warm up some oil in a pan and then sear the tofu in there after adding seasoning it. Brown it all over then mix in the ginger and garlic. Put the celery, carrot, bok choy and mushroom in the crockpot. Add the chilli sauce, lemon juice, broth, coconut aminos, sesame oil, turmeric, onion powder, and red pepper flakes to the crockpot. Add the tofu mixture too.
Now you can cover the slow cooker and cook the soup with tofu for either 3 hours on high or 5 hours on low, to suit your schedule. Pop the noodles in about 15 minutes before serving and check they’re soft before serving. This slow cooker vegan miso ramen soup is delicious with green onion sprinkled on top. You could also sprinkle some fresh cilantro on top before serving too. Offer extra hot sauce and coconut aminos at the table.
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.
A Few Fun Ramen Facts
Ramen is very popular here but even more so in Japan which is home to more than 35,000 ramen noodle restaurants to choose from! About 80% of those are small businesses rather than huge restaurants or chains.
Cup Noodles, a favourite of students everywhere, came into being back in 1971. It’s believed ramen is Chinese in origin and was introduced n Japan sometime between the 1600s and 1900s.
You’re going to love how this slow cooker vegan miso ramen soup tastes. Who knew slow cooker ramen could taste this good? The celery, carrot, bok choy and mushroom offer plenty of nutrients and the other ingredients buoy the flavour and balance the slow cooker tofu ramen taste.
Slow Cooker Vegan Miso Ramen Soup with Tofu Recipe
Slow Cooker Vegan Miso Ramen Soup with Tofu
- 1 Tablespoon extra virgin olive oil
- 1 Pounds tofu cut into 1” pieces
- 2 Tablespoons gochujang Korean chili sauce
- 1' ginger root grated
- 6 Cloves garlic minced
- 1 Cup shiitake mushrooms
- 3 Cup bok choy chopped
- 1 Cup carrots diced
- 3 Stalks celery chopped
- 1 Cup green onions diced
- 1 lemon juiced
- 5 Cup vegetable broth
- 2 Tablespoon coconut aminos
- 1 Tablespoon sesame oil
- 1 Teaspoon salt
- 1/2 Teaspoon pepper
- 1 Teaspoon tumeric
- 1 Teaspoon onion powder
- 1 Teaspoon red pepper flakes
- 1 Package ramen noodles
- 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
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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 and flavour. I like that the miso paste adds a unique and delicious umami flavour that you’ll love. Whether you’re in the mood for a quick and easy lunch or a comforting dinner, this crockpot ramen 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.
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Bella Bucchiotti is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for food, dogs, fitness, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.