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Plant-based Miso Ramen Bolognese


Special Diet

Dairy-Free, Vegan, Vegetarian


Main Course

Main Ingredient

Pasta & Noodles



  • 3 tbsp olive oil
  • 1 small leek white and tender green portions only; chopped
  • 8 oz shiitake mushrooms de-stemmed and finely chopped
  • 1 medium carrot finely chopped
  • 2 cloves garlic minced
  • 2 lbs plant-based ground burger
  • 1 28-oz can tomato sauce
  • 1 cup low-sodium vegetable broth
  • 3 tbsp red miso paste
  • 3 tbsp San-J Tamari Soy Sauce
  • 2 cups packed baby spinach
  • 2 10-oz packages fresh wavy ramen noodles
  • 4 green onions thinly sliced


  • Heat oil in large pot over medium-high heat. Add leek and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in mushrooms and carrots, and cook until mushrooms are dry and start to brown, about 8-10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add plant-based burger ground and saute, breaking up into small crumbles with a wooden spoon as it cooks. Cook until fully browned, about 8 minutes.
  • Stir in tomato sauce, broth, miso and San-J Tamari Soy Sauce. Reduce heat to medium-low and simmer, stirring occasionally, until sauce thickens, about 20 minutes. Add spinach and cook until wilted, about 5 minutes.
  • Cook ramen according to package directions, reserving 1/2 cup cooking liquid. Drain. Toss ramen with sauce, adding cooking liquid to thin out sauce, if necessary. Top with green onions and serve.


  • Substitute soba or rice noodles for ramen noodles to create a gluten-free alternative!
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