Easy One-Pot Spicy Miso Ramen (Vegan)
This Easy One-Pot Spicy Miso Ramen delivers a rich umami broth infused with aromatic ginger, garlic, and chili, complemented by hearty vegetables and tender noodles. A completely plant-based comfort bowl that punches well above its simple preparation.
Ingredients
- 8 cups vegetable broth low-sodium preferred
- 4 tablespoons white or red miso paste
- 2 tablespoons tahini or peanut butter adds creaminess
- 1-2 tablespoons chili oil or sriracha adjust to your spice preference
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or brown sugar
- 1 medium onion thinly sliced
- 2 carrots julienned or cut into thin rounds
- 8 oz mushrooms shiitake or cremini, sliced
- 1 cup baby spinach or bok choy
- 14 oz ramen noodles use rice noodles for gluten-free
- 4 green onions thinly sliced for garnish
- Optional toppings: corn kernels sliced radish, bean sprouts, sesame seeds, nori strips
Instructions
- Create your flavor base: In a large pot over medium heat, add 2 tablespoons of water or oil. Add the sliced onions and sauté for 3-4 minutes until translucent. Add the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Build the broth: Pour in the vegetable broth and bring to a gentle simmer. In a small bowl, whisk the miso paste with about ½ cup of the hot broth until smooth, then return this mixture to the pot. This prevents the miso from clumping.
- Add remaining broth ingredients: Stir in the tahini or peanut butter, chili oil, soy sauce, rice vinegar, and maple syrup. Allow the flavors to meld for about 5 minutes on low heat, being careful not to boil the broth after adding miso (high heat destroys its probiotic benefits).
- Cook the vegetables: Add the carrots and mushrooms to the simmering broth. Cook for about 5-7 minutes until the vegetables begin to soften but still maintain some bite.
- Prepare the noodles: Add the ramen noodles directly to the pot and cook according to package instructions, usually 2-3 minutes for fresh noodles or 4-5 minutes for dried ones. Stir occasionally to prevent sticking.
- Finish with greens: Just before serving, stir in the spinach or bok choy and allow to wilt for about 30 seconds.
- Serve immediately: Ladle the ramen into bowls, ensuring each portion gets a good mix of noodles, vegetables, and broth. Top with sliced green onions and any optional toppings of your choice.
Notes
- For extra depth of flavor, toast 1 tablespoon of sesame seeds and add them to the broth.
- The broth can be made ahead of time and stored for up to 3 days in the refrigerator. Simply reheat and add fresh noodles when ready to serve.
- If you prefer a thicker broth, mix 1 tablespoon of cornstarch with cold water and add to the simmering broth.
- For a protein boost, add cubed tofu, tempeh, or edamame with the vegetables.
- The spice level can be adjusted easily—start with less chili oil and add more to taste.