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Easy One-Pot Spicy Miso Ramen (Vegan) Recipe

Easy One-Pot Spicy Miso Ramen (Vegan) Recipe
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★★★★★

5.3 from 22 reviews

This Easy One-Pot Spicy Miso Ramen is a comforting and flavorful vegan recipe that comes together quickly using pantry staples. Packed with spicy miso broth, tender bok choy, rehydrated shiitake mushrooms, corn, and chewy instant ramen noodles, it’s an ideal weeknight meal that’s both nourishing and satisfying. The recipe balances the umami depth of miso and mushrooms with a touch of heat from doubanjiang and chili oil, finished with nutty sesame accents and fresh scallions for a vibrant bowl of ramen goodness.

Ingredients

Scale

Broth Base

  • 1 tbsp sesame oil
  • 1 tsp minced or grated ginger
  • 2 cloves garlic (minced)
  • 2 scallions (white parts separated, chopped, about 1/4 cup)
  • 1 1/2 tbsp white miso paste
  • 1 tbsp plain peanut butter (or Asian sesame paste)
  • 1/2 to 1 tbsp doubanjiang (adjust to desired spice level)
  • 2 cups vegetable broth (or water)
  • 1 cup soy milk (or other plant-based milk like oat milk)
  • 1 tbsp layu (Japanese chili oil, adjust to taste)
  • 2 dried shiitake mushrooms
  • 1 tbsp soy sauce (or more to taste)
  • Salt, to taste

Vegetables & Garnishes

  • 1 head bok choy (or other greens, sliced in half)
  • Sliced mushrooms (rehydrated shiitake mushrooms)
  • 1/2 cup corn kernels
  • Chopped scallions (green parts)
  • Sesame seeds (a mix of black and toasted sesame seeds)
  • Additional layu (Japanese chili oil, for finishing)
  • Roasted nori sheets, for serving

Noodles

  • 1 instant ramen brick

Instructions

  1. Heat oil and aromatics: Heat a medium-sized pot over medium-high heat. Add sesame oil and once hot, add minced garlic, grated ginger, and the white parts of the scallions. Sauté for 1-2 minutes until fragrant.
  2. Add miso and chili bases: Lower heat to medium and stir in miso paste, peanut butter (or sesame paste), and doubanjiang chili paste. Mix well until fully combined and fragrant.
  3. Incorporate liquids and mushrooms: While stirring, pour in vegetable broth (or water) and soy milk. Add the layu chili oil and dried shiitake mushrooms. Cover the pot and bring to a boil over medium-high heat (about 5 minutes). Then reduce heat to a simmer.
  4. Season the broth: Taste the soup and adjust seasoning with soy sauce and salt as needed.
  5. Prep mushrooms: Remove the shiitake mushrooms from the broth and slice them thinly before returning them or setting aside for garnish.
  6. Cook the greens: Add bok choy halves (or other greens) into the simmering broth and cook until tender but still vibrant, about 3-5 minutes.
  7. Cook the noodles: Add the instant ramen brick to the pot. If the ramen cooks quickly, you may turn off the heat once added; otherwise, cook until noodles are chewy and tender.
  8. Add final toppings: Stir in corn kernels, chopped green scallions, and sesame seeds. Adjust flavor with more chili oil if desired.
  9. Serve: Ladle the ramen and broth into bowls, garnish with sliced shiitake mushrooms and roasted nori sheets.
  10. Enjoy: Eat immediately while hot for best flavor and texture.

Notes

  • Adjust doubanjiang and chili oil quantities to control spiciness according to preference.
  • Use vegetable broth for enhanced flavor, but water can be substituted in a pinch.
  • If you prefer a creamier broth, substitute soy milk with oat or another plant-based milk.
  • Instant ramen noodles cook quickly–monitor to avoid overcooking or mushy texture.
  • You can swap bok choy for other leafy greens like spinach, kale, or napa cabbage.
  • Roasted nori sheets add a lovely umami touch and can be crumbled or eaten whole alongside the ramen.

Nutrition

Keywords: spicy miso ramen, vegan ramen, one-pot ramen, easy ramen recipe, vegan noodle soup, plant-based ramen

Find it online: https://reemcook.com/easy-one-pot-spicy-miso-ramen-vegan-recipe/