Creamy Gluten-Free Miso Ramen
Updated Jul 10, 2025, Published May 27, 2025
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Craving a comforting, creamy bowl of ramen but trying to avoid dairy or coconut milk? We’ve got you covered. This Creamy Gluten-Free Miso Ramen with Crispy Shallots brings the rich, satisfying texture you want in a bowl of noodles—without a drop of dairy or coconut. It’s all thanks to a clever blend of tahini and miso that creates a silky, umami-packed broth you’ll want to slurp to the last spoonful.
Perfect for chilly nights, plant-based eating, or anytime you’re in need of a warming, soul-soothing dish, this recipe is gluten-free, dairy-free, egg-free, nut-free, refined sugar-free, vegetarian, and vegan. It’s proof that a delicious ramen bowl can be inclusive and indulgent all at once.
Table of Contents
Why You’ll Love This Recipe
- Ultra-creamy without cream: Tahini and miso deliver a luscious texture without any dairy or coconut milk.
- Deep flavor in every spoonful: With tamari, chili garlic sauce, and ginger paste, the broth is both rich and spicy-sweet.
- Packed with veggies: Baby bok choy, snow peas, carrots, and green onions make this a nutrient-rich meal in a bowl.
- Crispy shallot topping: Adds crunch and a hit of savory depth that takes this ramen over the top.
- Weeknight-friendly: Ready in under 30 minutes with minimal prep and clean-up.
What You’ll Need:
- Gluten-free vegetable broth
- Water
- Tahini
- Gluten-free miso
- Gluten-free low-sodium tamari or soy sauce
- Chili garlic sauce
- Rice vinegar
- Ginger paste
- Avocado or vegetable oil
- Large shallots
- GloryLand Buckwheat Noodles
- Baby bok choy
- Snow peas
- Canned black soybeans
- Kosher or fine sea salt
- Carrot
- Green onions
- Fresno chili
Make It Your Own
There are endless ways to make this ramen bowl suit your taste and pantry. Here are some ideas to try:
- Add more protein: Toss in tofu cubes or marinated tempeh for added plant-based protein. You can even add a six-minute egg or shredded chicken if not keeping the recipe vegetarian.
- Switch up the noodles: Use rice noodles, sweet potato noodles, or your favorite gluten-free ramen substitute.
- Adjust the heat: Love spice? Add extra chili garlic sauce or a dash of sriracha. Prefer mild? Cut back and add a squeeze of lime for balance.
- Make it seasonal: Swap the snow peas and bok choy for seasonal greens like spinach, kale, or zucchini ribbons.
- Go crunchy: Top with sesame seeds, crispy garlic, or toasted nori strips for texture variety.
FAQs
Can I make this ahead of time?
Yes, you can prep the broth and crispy shallots in advance. Store the broth and shallots separately. Reheat the broth and cook the noodles and vegetables just before serving for best texture. Keep in mind that the buckwheat noodles really soak up the liquid as they sit, so reheat with a little more broth.
What can I use instead of tahini?
If sesame isn’t your thing, try sunflower seed butter for a similar creamy effect with a slightly different flavor profile.
Are black soybeans necessary?
Not at all! Feel free to swap in chickpeas, white beans, or your favorite legume.
How spicy is this recipe?
With 2 tablespoons of chili garlic sauce and Fresno chili garnish, it has a medium kick. Adjust to your spice tolerance.
This creamy miso ramen is everything you love about comfort food—hearty, flavorful, and easy to make, with none of the ingredients you’re trying to avoid. Once you taste how creamy tahini can make this broth, you’ll wonder why you ever needed dairy or coconut milk in the first place.
Want more ramen recipes? Check out our PULLED PORK RAMEN, MAPLE CURRY GARLIC RAMEN, or any of our other RAMEN RECIPES.
Creamy Gluten-free Miso Ramen with Crispy Shallots
Ingredients
- 6 cups gluten-free vegetable broth
- 2 cups water
- ¼ cup tahini
- 3 tablespoons gluten-free miso
- 3 tablespoons low-sodium tamari or gluten-free soy sauce
- 2 tablespoons chili garlic sauce
- 2 tablespoons rice vinegar
- 1 tablespoon ginger paste
- Avocado or vegetable oil
- 2 large shallots, thinly sliced
- 1 (9.9-ounce) package GloryLand Buckwheat Noodles
- 2 baby bok choy, quartered
- 6 ounces snow peas
- 1 (14-ounce) can black soybeans, rinsed, drained, and heated
- Kosher or fine sea salt
- 1 large carrot, thinly sliced with a vegetable peeler
- 2 green onions, thinly sliced
- 1 Fresno chili, thinly sliced
Instructions
- Combine broth, water, tahini, miso, tamari, chili garlic sauce, vinegar, and ginger paste in a large pot over medium heat. Bring to a simmer, lower the heat and let simmer for 20 minutes, whisking occasionally.
- Place a paper towel lined plate next to the stove. In a small skillet add enough oil to cover the bottom by about ¼ inch. Heat until shimmering, add the shallot and fry until golden brown and crispy, about 3 minutes. Drain on paper towels and set aside.
- Bring the broth to a boil, add the noodles, bok choy, and snow peas, cover the pot, and cook for about 5 minutes or until the noodles are soft and the vegetables are tender. Season the black soybeans with a pinch of salt. Add to the soup with the carrots.
- Garnish with crispy shallots, green onions, and sliced chili.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
