Here’s a really easy and comforting Easy One-Pot Vegan Spicy Miso Ramen with a rich and umami-packed silky broth.

THIS RAMEN RECIPE IS:

Super easy to put together
Really hearty and tasty
Easily customizable with your veggies and other toppings of choice

IMPORTANT TO NOTE FOR THIS RECIPE: This recipe is of course not how ramen is traditionally made. A lot of time and dedication goes into crafting ramen dishes. I have a tantanmen recipe where I prepare all the toppings and noodles.

WHY DID I MAKE THIS ONE-POT MISO RAMEN?

As much as I love making ramen and preparing the different toppings and assembling the bowls with the noodles, toppings, before pouring in the hot soup, there are days (let’s be real) when I just want something quick like instant ramen that come in packs but of course want something healthier and more nutritious, too.

So this one-pot spicy miso ramen was born!

CHECK OUT MY OTHER RAMEN & NOODLE RECIPES:

Spicy Miso Ramen Broth with mushrooms in a large pot

FOR THE SILKY MISO BROTH

I use a few essential ingredient in the broth that make it rich and silky. These are the following:

MISO PASTE: I used white miso
PLAIN NUT BUTTER: I actually used almond nut base or Asian sesame paste
PLANT-BASED MILK OR REGULAR MILK: I love to use soy or oat milk

Plain nut butter and white miso paste on a small plate

WHAT'S THE DIFFERENCE BETWEEN SESAME PASTE AND TAHINI?

Asian/Chinese Sesame Paste is different from tahini. Chinese sesame paste is made from roasted sesame seeds so it’s a rich brown in color (like peanut butter color), while tahini is made from raw sesame seeds so it’s a lot paler in color (almost white).

CAN I USE TAHINI INSTEAD OF ASIAN SESAME PASTE?

Usually I don't recommend it but for this recipe, you can do away with tahini and extra sesame oil. Or even plain nut butter (like plain peanut butter) works great too.

SOY MILK:

You can also use other plant-based milk like oat. I personally prefer oat or soy since these are much thicker and richer so you'll get a really silky ramen broth.

These 3 ingredients when put together give the soup it’s rich and silky consistency.

FOR THE SPICINESS

As for the spice, I use doubanjiang or fermented chili bean paste. It’s quite salty with a kick of spice but you can of course opt to use other chili sauces or paste (like gochujang) and adjust to your desired spice level.

FOR THE RAMEN NOODLES

Since the noodles are cooked in the same pot as the soup, I used instant ramen noodle cakes. These ones I purchase don’t come with any sauce packets—just plain noodles. These cook really fast so I add the noodles and then turn off the heat since it’ll still cook down in the hot soup.

RAMEN TOPPINGS

This part is totally up to you! For mine, I prepared the following:

Bok choy, or other greens of choice
Instant ramen brick
Sliced mushrooms (from the dried shiitake mushrooms in the broth)
Corn kernels
Chopped scallions (green part)
Sesame seeds (I added a mix of black and toasted sesame seeds)
More rayu (japanese chili oil), to finish
Roasted nori sheets

COOKING THE ONE-POT MISO RAMEN

Since this is a one-pot recipe and everything goes fast once you get the pot heated, it's important that you have all ingredients ready!

Now let's make some ramen!

Heat a medium sized pot over medium high heat.

Add in the sesame oil.

Once hot, add in the garlic, ginger, and white parts of the scallion. Sauté over medium high heat for 1-2 mins.

Lower the heat to medium. Add in the miso paste, sesame paste/nut butter, and doubanjiang or other chili paste. Mix until they’re well combined.

While stirring, add in the water/veg broth and soy milk.

Keep stirring over medium heat until the paste are diluted. Add in the rayu or other chili oil and dried mushrooms.

Cover the pot and leave the soup to boil over medium high heat, around 5 minutes. Once it boils, lower the heat and leave it to a simmer.

Taste the soup and season with soy sauce and salt, to taste, if needed.
You can remove the mushrooms and slice these into thin strips.

Meanwhile, you can add in the veggies of your choice into the soup. I simply sliced my bok choy head into half and cooked it down in the soup.
When the veggies almost cooked to your liking, add in the instant ramen brick.

You can already turn off the heat at this point especially if your instant ramen cooks very fast. If not, you can leave the noodles to cook until chewy before turning off the heat. Add in the corn and remaining chopped scallions along with the sesame seeds.

Add more chili oil, if you’d like You can also enjoy this with some roasted nori.
Enjoy immediately while hot!

You'll find the recipe for this one-pot spicy miso ramen below. Enjoy!

MORE NOODLE RECIPES TO TRY:

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!