A speedy, comforting vegan ramen with a savory tamari–miso broth rounded by creamy coconut, ginger, and garlic, finished with tofu, mushrooms, and bright, fresh toppings. Deep umami and gentle heat meet silky noodles for a cozy bowl in minutes.
In a large pot, combine the boiled water, tamari (soy sauce), miso, rice vinegar, and 2 tbsp sesame oil; whisk until the miso is fully dissolved.
Add the mushrooms, tofu, carrot, garlic, and ginger. Cook on high heat for 15 minutes.
Check the carrot with a fork; if it slides in easily, continue. If not, cook a few more minutes.
Stir in the coconut milk and nutritional yeast (if using), along with the corn and edamame (if using). Cook 2 more minutes on high heat, mix well, then remove from heat.
Bring a medium pot of water to a boil. Add the broccoli florets (if using) and cook 3 minutes on medium-high heat; strain and set aside.
In a separate pot of boiling water, cook the ramen noodles according to package directions; strain.
Optional: Sauté the additional cup of mushrooms for topping and set aside.
To serve, divide noodles among bowls and ladle the soup over. Top with broccoli, sautéed mushrooms, green onions, a drizzle of the remaining 1 tbsp sesame oil, and chili flakes to taste.
For best texture, prepare noodles just before serving. Store leftover noodles separately from the soup.