If you are craving a cozy, slurpable bowl of comfort, these Ultimate Easy Vegan Ramen Noodles in One Pot deliver everything you want with minimal effort. This recipe brings together a rich miso broth, tender ramen noodles, and vibrant vegetables in a single pot, making it perfect for busy weeknights or relaxed weekends when you still want something deeply satisfying.
This ramen is inspired by classic Japanese flavors but simplified for home cooking. It is creamy without dairy, bold without being overwhelming, and endlessly customizable based on what you have in your fridge. Best of all, it is completely plant based and ready in about 25 minutes.
Table of Contents
Why You’ll Love This Easy Vegan Ramen Noodles Recipe
This recipe checks all the boxes for a go to comfort meal that you can feel good about making again and again.
First, it is truly a one pot recipe. That means fewer dishes, less cleanup, and more time to enjoy your meal. Everything from sautéing the aromatics to cooking the noodles happens in one pot.
Second, the flavor is rich and layered. White miso paste provides deep umami, while garlic, ginger, and sesame oil create a savory base. A touch of chili paste and chili oil adds warmth and spice that you can easily adjust to your taste.
Third, this ramen is naturally vegan and dairy free, yet still creamy thanks to soy milk or oat milk. It feels indulgent without being heavy.
Finally, it is flexible. You can swap vegetables, adjust the spice level, or add plant based proteins like tofu or edamame. This makes it a practical and reliable recipe you can adapt all year long.
Ingredients for Easy Vegan Ramen Noodles
This recipe uses simple, easy to find ingredients that come together to create a restaurant style bowl of ramen at home.
For the Ramen Broth
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 scallions, whites and greens separated
- 2 tablespoons white miso paste
- 1 tablespoon chili paste, such as doubanjiang or sambal oelek
- 1 tablespoon soy sauce or tamari
- 3 cups vegetable broth or water
- 1 cup unsweetened soy milk or oat milk
- 1 teaspoon chili oil, optional
For the Noodles and Vegetables
- 1 pack instant ramen noodles, seasoning packet discarded
- 1 cup bok choy or baby spinach
- 1 half cup dried shiitake mushrooms or fresh sliced mushrooms
- 1 half cup frozen or canned corn, drained
For Serving and Toppings
- Sliced scallion greens
- Toasted sesame seeds
- Nori sheets, sliced, optional
- Extra chili oil, optional
Ingredient Notes and Substitutions
Miso paste is the heart of this recipe. White miso is mild and slightly sweet, making it ideal for a balanced broth. If you only have yellow miso, you can use it but reduce the amount slightly since it is stronger.
Soy milk adds creaminess without overpowering the broth. Make sure it is unsweetened. Oat milk also works well, especially for a slightly sweeter finish.
If you do not like spicy food, reduce or omit the chili paste and chili oil. You will still get plenty of flavor from the miso and aromatics.
For added protein, you can include cubed firm tofu, baked tofu slices, or shelled edamame. Add them during the simmering stage so they warm through.
Step-by-Step Instructions
This recipe comes together quickly, so it helps to have all your ingredients ready before you start cooking.
Step 1: Sauté the Aromatics
Place a medium pot over medium heat and add the sesame oil. Once warm, add the minced garlic, grated ginger, and the white parts of the scallions. Sauté for about 1 to 2 minutes until fragrant. Stir constantly to prevent burning.
This step builds the flavor foundation of the ramen. Take your time here, as gently cooked aromatics make a big difference in the final broth.
Step 2: Build the Flavor Base
Lower the heat slightly and add the miso paste and chili paste to the pot. Stir well to coat the aromatics. Then add the soy sauce.
Slowly pour in the vegetable broth while stirring to help dissolve the miso completely. Once smooth, add the soy milk and chili oil if using. Stir until the broth is creamy and well combined.
Step 3: Simmer the Broth
Add the dried shiitake mushrooms to the pot. Bring the broth to a gentle boil, then reduce the heat to a simmer. Let it cook for about 5 minutes so the flavors can meld together and the mushrooms can soften.
Taste the broth at this stage and adjust seasoning if needed. You can add a splash more soy sauce for saltiness or a bit more chili paste for heat.
Step 4: Cook the Noodles and Vegetables
Add the ramen noodles directly to the pot, breaking them in half if needed to fit. Cook according to package instructions, usually about 2 to 3 minutes.
Once the noodles begin to soften, add the bok choy or spinach and the corn. Stir gently and cook for another 1 to 2 minutes until the greens are wilted and the noodles are tender.
Step 5: Finish and Serve
Turn off the heat and stir in the scallion greens. Ladle the ramen into bowls and garnish with toasted sesame seeds, nori strips, and extra chili oil if desired.
Serve immediately while hot and enjoy the comforting aroma and flavor.
Pro Tips for Success
Use unsweetened plant milk only. Sweetened varieties will throw off the savory balance of the broth.
Do not boil the miso aggressively for too long. High heat can dull its delicate flavor. Keep the broth at a gentle simmer.
Discard the seasoning packet from the ramen noodles. It often contains non vegan ingredients and is unnecessary here.
Prep your toppings in advance. Ramen cooks quickly, so having everything ready helps avoid overcooked noodles.
For extra depth, add a teaspoon of toasted sesame paste or natural peanut butter along with the miso.
Flavor Variations
This easy vegan ramen noodles recipe is a great base for experimenting.
Coconut miso ramen. Replace soy milk with light coconut milk for a slightly sweeter, richer broth.
Garlic mushroom ramen. Double the mushrooms and add a splash of mushroom broth for an earthy twist.
Lemon ginger ramen. Finish the bowl with a squeeze of fresh lemon juice to brighten the flavors.
Protein packed ramen. Add baked tofu, tempeh cubes, or edamame for a more filling meal.
Vegetable loaded ramen. Add carrots, snow peas, zucchini, or bell peppers for extra color and crunch.
Serving Suggestions
This ramen is satisfying on its own, but you can pair it with simple sides for a more complete meal.
Serve it alongside a small cucumber salad with rice vinegar and sesame seeds for freshness.
Add a side of steamed edamame sprinkled with sea salt for extra protein.
For a cozy dinner, pair the ramen with vegetable gyoza or spring rolls.
Storage and Freezing Instructions
Ramen is best enjoyed fresh, but leftovers can still be delicious with proper storage.
Store leftover ramen in an airtight container in the refrigerator for up to 2 days. Keep in mind that the noodles will continue to absorb the broth and may become softer.
If possible, store the broth and noodles separately to maintain better texture.
Freezing is not recommended for this recipe, as the noodles and plant milk broth do not thaw well. If you want to prepare ahead, freeze the broth only and cook fresh noodles when ready to serve.
Ultimate Easy Vegan Ramen Noodles in One Pot
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Vegan
Description
These easy vegan ramen noodles are made in one pot with a creamy miso broth, tender noodles, and vibrant vegetables for a cozy, comforting, and satisfying plant based meal.
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 scallions, whites and greens separated
- 2 tablespoons white miso paste
- 1 tablespoon chili paste
- 1 tablespoon soy sauce or tamari
- 3 cups vegetable broth or water
- 1 cup unsweetened soy milk or oat milk
- 1 teaspoon chili oil, optional
- 1 pack instant ramen noodles, seasoning packet discarded
- 1 cup bok choy or baby spinach
- 1/2 cup shiitake mushrooms
- 1/2 cup corn
- Toasted sesame seeds, for serving
- Nori sheets, optional
Instructions
- Heat sesame oil in a pot over medium heat.
- Add garlic, ginger, and scallion whites and sauté until fragrant.
- Stir in miso paste, chili paste, and soy sauce.
- Slowly add vegetable broth while stirring until smooth.
- Add soy milk and chili oil and mix well.
- Add mushrooms and simmer for 5 minutes.
- Add ramen noodles and cook according to package instructions.
- Add bok choy or spinach and corn and cook until wilted.
- Remove from heat and stir in scallion greens.
- Serve hot topped with sesame seeds and nori if desired.
Notes
Use unsweetened plant milk and avoid boiling the miso to maintain the best flavor. Serve immediately for the best noodle texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Japanese Inspired
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 14 g |
| Carbohydrates | 55 g |
| Fat | 16 g |
| Fiber | 6 g |
| Sodium | ~950 mg |
Values are estimates and will vary depending on specific brands and toppings used.
FAQ About Easy Vegan Ramen Noodles
Can I make this ramen gluten-free?
Yes, you can. Use gluten-free ramen noodles or rice noodles and replace soy sauce with tamari or coconut aminos. Always check that your miso paste is gluten-free, as some varieties contain barley.
Is this ramen very spicy?
The spice level is moderate and adjustable. If you are sensitive to heat, start with half the chili paste or omit it entirely. You can always add more chili oil at the table.
What can I use instead of miso paste?
Miso is key for authentic flavor, but in a pinch you can use a combination of soy sauce and a small amount of tahini or sesame paste. The flavor will be different but still enjoyable.
Can I add more vegetables?
Absolutely. This recipe is very flexible. Add vegetables that cook quickly, such as spinach, bean sprouts, or thinly sliced carrots, to avoid overcooking.
How do I keep the noodles from getting mushy?
Do not overcook them, and serve the ramen immediately. If making ahead, cook the noodles separately and add them to the hot broth just before serving.
Final Thoughts
These Ultimate Easy Vegan Ramen Noodles in One Pot prove that you do not need complicated techniques or specialty ingredients to enjoy a deeply flavorful bowl of ramen at home. With its creamy miso broth, customizable toppings, and quick cooking time, this recipe is one you will come back to again and again.
Whether you are new to plant based cooking or a longtime vegan, this ramen offers comfort, nourishment, and flexibility in every bowl. Once you try it, it may just become your favorite easy weeknight dinner.