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:
- Tantanmen (Vegan Ramen)
- Peanut Satay Noodle Soup
- Yaki Udon
- Chinese-Style Bolognese
- Kimchi Noodle Soup with Dumplings
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
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!
YOU CAN CHECK OUT MY OTHER NOODLE RECIPES
- Shoyu Udon
- Wonton Noodle Soup
- Saucy Ramen Noodles
- Wonton Noodle Soup
- Bun Cha Gio Chay (Vietnamese Noodles and Fried Vegetarian Spring Rolls Bowls)
- Jjajangmyeon (Noodles in Black Bean Sauce)
- Thai Drunken Noodles (Pad Kee Mao)
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
Easy One-Pot Spicy Miso Ramen (Vegan)
Ingredients
Soup Base
- 1 tbsp sesame oil
- 1 tsp minced or grated ginger
- 2 cloves cloves garlic minced
- 2 scallions chopped (white and green parts separated) makes 1/2 cup sliced
- 1 1/2 tbsp miso paste I used white miso
- 1 tbsp plain peanut butter or Asian sesame paste
- 1/2 to 1 tbsp doubanjiang or other chili sauce/paste, adjust according to desired spice (see notes)
- 2 cups vegetable broth or water (see notes)
- 1 cup soy milk or other plant-based milk like oat milk
- 1 tbsp layu japanese chili oil or other chili oil, adjust according to desired spice
- 2 dried shiitake mushrooms
- 1 tbsp soy sauce or more to taste* see notes
- Salt to taste, if needed
Noodles and Toppings
- 1 head bok choy or other greens of choice
- 1 instant ramen brick
- Sliced mushrooms from the dried shiitake mushrooms
- 1/2 cup corn kernels
- Chopped scallions green part
- Sesame seeds I added a mix of black and toasted sesame seeds
- More layu japanese chili oil, to finish
- Roasted nori sheets
Instructions
- 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 stock/water (and vegetable cube/bouillon, if using) and soy milk.Keep stirring over medium heat until the paste are diluted. Add in the rays 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!
WATCH Video
Notes
VEGETABLE BROTH OR WATER
- If using water, you can add 1 vegetable cube or bouillon. You can also just use plain water but you’ll need to season the soup with more salt, to taste.
DOUBANJIANG/CHILI PASTE
- You can also just gochujang or Korean chili paste.
NUTRITIONAL INFO
You can pin this image:
This Post Has 73 Comments
I can’t wait to try this! Where do you get the ramen “bricks” without the nasty seasoning packets, please? Thank you!
Hi Lynn! Lotus foods has some great options 🙂
Hi. You can buy the Japanese Ramen noodles. They come in bundles. I purchased them from H Mart
Very tasty and quick
Thank you Maria! ◡̈
Love it! I’ll be making this at least once a week. Thanks for the recipe!
Glad you liked it Tora ◡̈Thanks as well!!
Thanks for this tasty and easy recipe! I’ve made it 2 nights in a row. For the broth, I used white miso, peanut butter, gochujang, extra-creamy oat milk, and soy sauce.
Ooh I can imagine how lush this is with oat milk!
Hi Jeeca, can I make this without the ‘milk’? I just have an aversion to ‘milk’, plant based or otherwise. Thankyou 🙂
Hi Jayne! Yes you can but the broth won’t be as rich. if you don’t mind then that’s not problem! You can just add water and add more nut butter/miso paste to add more richness to the broth 🙂
I love all the recipes and can’t wait to try this one!! Can I use red miso instead of white miso?
Yes! Shouldn’t be a problem 🙂
i tried this today and it is soooo yummy. i didn’t have any miso but i really fancied something like this so i tried it out and it was still so tasty. loved it. i used almond butter and oat milk. i had dried mushrooms, spring onion and baby sweet corn chopped up and noodles. will definitely be making again 🙂
Thanks Iona! Glad you liked it 🙂
This was FANTASTIC. Thank you so much for the wonderful quick recipe, Jeeca. I added tofu and egg to mine (sorry, I’m not vegan!) and used spinach and corn for vegetables since it was all I had on hand last minute. What a soothing, delicious meal – and I doubled it so I get to have it again for lunch tomorrow, yay!
No worries at all haha! Glad you liked it Melissa!! Enjoy your lunch too ◡̈
Sounds good except I understand one should not boil miso as it runs the probiotic health effects. Can you clarify?
Hi Ryan! Yes miso is fermented so it contains good probiotics. I do add it to soup bases to boil so that kills the probiotics but if you’d like to retain them that you can add the miso paste last once the soup has come to a boil. Hope this helps! 🙂
So tasty and quick! Thank you Jeeca!
Thank you Tammy! ◡̈
This was excellent!!! Such great flavors and easy to make!
Thanks Laura, happy u liked it ◡̈
I made this tonight with red miso and silken tofu and it was super good. Thank you so much!
I made this today and it was glorious!
Even with few tweaks it was still delicious
Happy to hear. Thanks Ira!
Great recipe! Thank you!!
Thanks Sasha!! ◡̈
I added dark mushroom soy sauce and some bean paste. Enjoyed this recipe!!!
Yay happy to hear ◡̈ thanks!
This has become a weekly staple in my house. My kids always request it. Thank you for a quick & easy recipe that has a great depth of flavor.
Happy to hear this, Nicole!! Thank you ◡̈
Made this for lunch with the ingredients I have in house. It is easy, tasty, and satisfying! I use coconut drink with a little oat milk (Oatly Barista) and the result is nice and creamy. I don’t have the instant ramen noodles (nor have seen one here), so I just threw normal dried organic ramen noodles from Haku. I was too lazy to prepare the noodles separately, haha. And the ramen turned out just fine, the broth became somewhat thicker due to the noodles. Will make this often!
Glad you liked it, thanks so much Agnes! And adding the noodles directly in the soup is how I do it too!! ◡̈
This was super delicious and satisfying. I don’t feel the need to go out for ramen anymore and when I don’t want a vegan option I add ground pork for a more hearty version. This recipe is a keeper!!!
Thanks so much Jayme, glad you enjoyed this! ◡̈
Do you think it would be possible to make this recipe in a slow cooker?
You can make the broth the same way you would in a regular pot. But the noodles I recommend to add last when the soup is cooked through because it can easily overcook and become overcooked. Hope this helps!
I noticed it has considerable amount of sodium how could I decrease the sodium amount? It looks SO Delicious!!!
Hi Diana, best would be to replace the vegetable broth with a low sodium one or just opt for water. You can also reduce the soy sauce but this will affect taste the soup may turn out a bit more bland. Hope this helps though! ◡̈
I’ve made this 3 times now, I always vary slightly, eg. with vegetables or once using Tahin instead of peanut butter because I had none 😅 But honestly, this is one of my favourite dishes. My mum is Japanese so vegan Ramen is obvs a bit of strange concept to her but even she thinks it tastes nice 🤗 Can’t wait to make it again next week 😂
Hi Julia! I’m so happy to hear this! And also happy to hear your mom approves? Haha can be intimidating having my parents try vegan ramen too sometimes because they’re used to the traditionally made ones hehe.
It was surprisingly easy and I liked that I could just enjoy the cooking without worrying that I put too much or not enough of something. Very “free” recipe, badly summarised but yeah. Plus it was delicious!
OMG! This was a magical mouth party!!! It was actually pretty easy to throw together if you have a few Asian Basics in your fridge. I look forward to making this again and again!! Thank you for sharing this!
Thanks Bree! ◡̈
This is my favourite ramen recipe, it is easy and delicious! I have been making it on repeat. One of my kids favourite’s too so win win 🙂
Ahh so happy to hear! ◡̈
This was so tasty thank you so much Jeeca 😍🤩 going into the rotation for yummy weeknight meals.
Yay thanks so much Ray!! ◡̈
Easiest and most tasty I have ever done !
Thank you Anastasia! ◡̈
I never write reviews but this was amazing. Thanks for the great recipe. Simple and yummy
Thanks so much Naomi! Appreciate it a lot ❤️
I make this all the time for my kids and they love it. I like it with corn kernels and fresh spinach. Thank you for such a delicious recipe. 😋
Thanks as well, Denise! Really happy to hear they love it ◡̈
Hi! Do you think this would freeze ok? Maybe leave the noodles out until ready to reheat? Thanks 🙂
Hi Vicky! The broth will freeze fine. But yes, only cook the noodles when you reheat the soup since cooked noodles don’t freeze well. Hope this helps! ◡̈
Hi! If I use a miso ginger broth, would I skip all steps up to the soy milk in the soup base section of the recipe? Thanks!
Hi Nina, yes if you’re using your own pre made/store bought broth you can just add the soy milk and skip the rest of the seasoning (or season your broth more, if needed). Hope this helps ◡̈
I just want to say that this is the best and easiest ramen ever! I always have the base ingredients at home. I also add some sliced dried kombu when I have at home. Thank you Jeeca for this AMAZING recipe ❤️ it is my favorite one. So so yummy
Ahh thank you so much Aline! so happy to hear this ❤️
what kind of cooking oil? just want to make sure I get it right. Will post a review once I have made it 🙂 looks yummy! thank you
Hi Karissa! I like to use vegetable oil, but any kind of neutral cooking oil should be fine. Happy cooking!!
This is a wonderfully full-flavored vegan ramen, thank you! I am making it the for the second time in less than a week.
Yay thanks so much Michele! Enjoy ◡̈
My partner and I have been fans of your recipes for a little while and this recipe was an instant hit, the creamy spicy ramen is so tasty and unique!
Thanks so much Carly! Hope you enjoyed your ramen! ❤️
Just made this and it was soooo delicious! Thank you for creating this recipe and sharing with us!
Yay! Thank you as well, Sara!
ahh, this was SO good! I really wasn’t expecting much since it was my first time trying/working with many of these ingredients – and I certainly wasn’t expecting for it to have an uncanny resemblance to restaurant ramen! this was genuinely restaurant quality so needless to say, I probably will never order ramen out again! some of my additions: pan fried tofu, roasted corn, blanched spinach (all of which were seasoned with salt and pepper), and pan fried mushrooms with soy sauce and black pepper. I also added ground black pepper into the broth (sorry if this is inauthentic) and I personally felt like it elevated the broth up a notch so highly recommend this addition! Thank you so much for the wonderful recipe 🙂
Yay so happy reading this, Sahi! Rly happy you enjoyed it and all those toppings sound amazing!! ◡̈
This recipe is one of my go-to recipes now, and it impresses everyone that I make it for. The broth is rich and very flavorful, even though I usually substitute the sesame paste for nut butter and the doubanjiang for gochujang because that’s what’s accessible to me. I recommend adding the miso in after boiling to preserve the healthy probiotics.
Thanks so much Maya, glad you like it! ◡̈