Easy and quick vegan ramen with a creamy miso and sesame soup! You only need one pot and ingredients that can be found in major supermarkets.
Making vegan ramen is sooo much easier than you think! I used to avoid making noodle soups of any sort. I thought they needed a million ingredients and didn't feel I could match the amazing ramen I had in Japan a few years ago!
However, you can make the BEST BROTH from a few simple plant-based ingredients from your local major supermarket! This ramen is:
- Bursting with flavour
- Full of umami
- Sooo satisfying and comforting
I know everyone's got different tastes so the ramen soup can be customized to be thick or thin, spicy or not spicy, salty or not!
And bonus: Since this ramen is vegan, you don't have to find or include any weird animal bits, compared to traditional ramen! Double yay!
Core ingredients for this easy vegan ramen
You only need 7-8 ingredients to make the foundation of this ramen! All the ingredients are easy to find and can be bought from major supermarkets including:
- Onion + garlic + ginger (ginger is optional)
- White miso paste
- Vegetable stock (or vegan-friendly chicken-flavoured stock like this one)
- Soy sauce or tamari
- Tahini, for that delicious sesame creaminess
- Ramen noodles
You can tailor the soup to your tastes by using the optional add-ins:
- Rice wine vinegar or any other vinegar
- Sesame oil
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
Optional but delicious add-ins for this ramen
If you want to make your ramen a balanced meal, I'd recommend you add some vegetables, protein etc. I personally love adding:
- soft or medium-firm tofu
- bok choy or pak choy
- spring onion
- sesame seeds
You can include other ingredients such as mushrooms, corn or mock meat. Honestly, you only really need 1-2 of these additional ingredients but I included more here to show you the possibilities ;).
One-pot magic: how to make the vegan ramen
I'm all about making the most of the few ingredients we have.
First I sauteed the onion with a little sesame oil until it was soft and fragrant (first picture). You can use vegetable stock if you avoid oil.
Then, I added the garlic, ginger and miso paste and sauteed until it was caramelized and smelt delicious. Sauteeing these ingredients before adding all the liquid helps intensify their flavor (second picture).
Next I added the stock, tahini and soy sauce to the pot. To achieve a 'thick and creamy' soup, I blended the soup with a stick blender. If you prefer a thinner soup, you can discard all the solids from the soup (third picture).
When the soup boils, I added my noodles and greens to cook them through! 5 minutes before you serve it the ramen, add your tofu to heat it through (fourth picture).
Oh and if at any time your soup is evaporating TOO quickly, simply add more water :).
Assembling the vegan ramen
Once your noodles and greens are cooked, divide the ramen into 4 soup bowls.
You can just pour out the soup and noodles and hope for the best. Or, I prefer to use tongs or a fork to evenly distribute the noodles and vegetables. Then I pour the soup on top
The ramen can be enjoyed as is or topped with dried seaweed, chopped spring onion, sesame seeds and/or Japanese mixed chilli (Shichimi Togarashi).
More vegan dinner ideas
One-pot Easy Vegan Ramen (with miso sesame soup)
- 1 medium-size brown onion, diced
- extra virgin olive oil, sesame oil or vegetable stock, as needed =
- 3 cloves garlic, crushed
- 1 knob ginger, peeled and finely chopped (optional)
- 2 tbsp miso paste, or to taste
- 4 cups (1 L) vegetable broth (stock), or vegan-friendly broth of choice
- 3 tbsp tahini, hulled or unhulled
- 1 tbsp soy or tamari sauce
- Dash of rice wine vinegar, or any other vinegar, optional
- 4 serves dried ramen or soba noodles, gluten free if needed
- 2-4 heads bok choy, halved, or other Asian greens
- 600g soft or medium tofu, cubed
- 2 medium-size carrots, peeled and julienned
- Spring onions, chopped finely
- Sesame seeds
- Japanese mixed chilli (Shichimi Togarashi), optional
- Add the onion and a dash of oil to a large pot over high heat. Saute the onion for 5 minutes or until it's slightly translucent. Add the garlic, ginger and miso paste. Saute for 2 minutes or until fragrant. If the ingredients start to burn, add a dash of the vegetable stock.
- Add the stock, tahini, soy/tamari sauce and vinegar (if using) to the pot and reduce the heat to medium. Let the soup simmer for at least 10 minutes to allow the flavours to develop. If the soup is evaporating too quickly, add some water to the pot.
- If you would like a thick soup, use a stick blender or stand blender to puree all the ingredients in the pot until smooth. If you would like a thin soup, pour the soup through a sieve into a large bowl. Discard the solids and return the soup to the pot.
- Bring the soup to a boil. Add the noodles and Asian greens to the pot and cook for 5-7 minutes or until the noodles are tender.
- 5 minutes before serving, add the tofu to the pot and allow it to heat through.
- Divide the soup, noodles, vegetables and tofu into 4 bowls. Top with carrots and serve with spring onion, sesame seeds, Japanese mixed chilli or as desired. Enjoy immediately!
- If you have leftovers, seperately store all parts of the recipe in airtight containers in the fridge for up to 3 days. The soup can also be frozen for up to 1 month.
This post was originally published in April 2019 and updated in June 2020.
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