Slow Cooker Ramen Tofu Miso Soup

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.