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