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    Home » Breakfast, Lunch and Dinner » Lunch and Dinner

    Published: Jun 29, 2020 · Modified: Jan 21, 2022 by Anthea

    One-Pot Easy Vegan Ramen (with miso sesame soup)

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    4.96 from 22 votes

    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.

    Easy quick vegan ramen noodle soup with miso sesame broth.

    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:

    • Creamy
    • 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!

    Close up of easy quick vegan ramen noodle soup with miso sesame broth.

    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
    • Chilli
    • Sesame oil

    A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.

    Flatlay of ingredients for ramen.

    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
    • carrots
    • spring onion
    • seaweed
    • 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 ;).

    Optional add-in ingredients for easy ramen.

    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 :).

    Step-by-step pictures of how to make easy vegan ramen in one pot.

    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).

    Hand holding chopsticks getting ready to easy vegan ramen.

    More vegan dinner ideas

    • Easy Thai Red Curry Potato Lentil Soup
    • Lemongrass Tofu Bahn Mi Pita Pockets
    • Vegan Rainbow Lasagne
    • Moroccan vegetable tray bake

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    Print Recipe
    4.96 from 22 votes

    One-pot Easy Vegan Ramen (with miso sesame soup)

    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.
    Prep Time15 mins
    Cook Time25 mins
    Cuisine: Japanese, Vegan
    Servings: 4 people
    Author: Anthea

    Ingredients

    Soup broth

    • 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

    Toppings

    • 2-4 heads bok choy, halved, or other Asian greens
    • 600g soft or medium tofu, cubed
    • 2 medium-size carrots, peeled and julienned

    To serve

    • Spring onions, chopped finely
    • Sesame seeds
    • Japanese mixed chilli (Shichimi Togarashi), optional

    Instructions

    • 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.

    Nutrition

    Calories: 424kcal | Carbohydrates: 45g | Fat: 18g | Potassium: 857mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3559IU | Vitamin C: 73mg | Calcium: 495mg | Iron: 7mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post was originally published in April 2019 and updated in June 2020.

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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      Recipe Rating




    1. Leanne says

      January 06, 2023 at 12:34 pm

      5 stars
      This is the first time I made ramen and wow - it is amazing! I didn't have any tahini so I subbed sunflower butter. The broth is so creamy and it tastes better than my favourite restaurant ramen!!

      Reply
      • Anthea says

        January 26, 2023 at 4:04 pm

        What a compliment, thank you! I love that it worked with sunflower butter too. Thanks a million!

        Reply
    2. Igor says

      November 18, 2021 at 12:30 pm

      5 stars
      This turned out great, the kids loved it as well which was fantastic, I hope it will become one of our regulars.

      Reply
      • Anthea says

        November 22, 2021 at 12:32 pm

        Aw, it's the best news when kids love a recipe too! Thank you so so much for the feedback 🙂

        Reply
    3. Lani Dee says

      January 09, 2021 at 4:15 pm

      5 stars
      Loved this recipe and will definitely be making it again. Easy to follow and so delicious! Thank you.

      Reply
      • Anthea says

        January 13, 2021 at 10:03 pm

        So great to hear Lani! Thanks so much for your feedback 🙂

        Reply
    4. Desciree says

      January 09, 2021 at 9:25 am

      5 stars
      Absolutely love the recipe! Super simple, and easy to make. I swapped out regular ramen noodles with Konjac noodles to make it more calorie, and macro friendly than it already is. Worked perfectly well with Anthea's recipe 🙂 Will be making it again this week haha

      Reply
      • Anthea says

        January 13, 2021 at 10:03 pm

        Love the idea of Konjac noodles and yay for making it again! Thanks so much!

        Reply
    5. Avery says

      December 18, 2020 at 8:36 am

      5 stars
      Thanks for the wonderful recipe! The broth is amazing. Only recommendation is to fry (with very little oil or sesame seed oil) the veggies you want and put off to the side. That way when the broth is done you can (equally) place the veggies on top. Also bok choy tastes amazing when it’s a little charred.

      Reply
      • Anthea says

        December 18, 2020 at 7:39 pm

        So glad to hear you enjoyed it! And great suggestions about frying the veggies for extra flavour :). Thanks so much for taking the time to leave a comment!

        Reply
    6. Asha says

      October 29, 2020 at 8:17 am

      5 stars
      Okay, the flavour in this ramen is OUT OF CONTROL. Seriously, so so so good. I blended the broth and it was so rich and creamy. Thanks for sharing!

      Reply
      • Anthea says

        November 02, 2020 at 6:55 am

        Aw, that's the best news Asha!! Thanks for the lovely review!

        Reply
    7. Devon says

      October 27, 2020 at 12:45 am

      5 stars
      I can't believe I was able to make something so delicious at home! I recently moved away from the city and my array of ramen options and have been CRAVING these flavours. I added mushrooms and omitted the vinegar, and subbed kale for bok choy because it was the green I had on hand. This dish was so comforting and wonderful. Thank you!!

      Reply
      • Anthea says

        November 02, 2020 at 6:57 am

        Oooh that's soo amazing! I love those substitutions and glad they worked for you. I secretly add kale to my ramen too! Thanks for your lovely comment xo

        Reply
    8. Valerie says

      October 13, 2020 at 7:10 am

      5 stars
      I've just made this tonight and it was absolutely fantastic! Really enjoyed it and it was the first time I tried making ramen myself. This recipe is definitely going into my permanent collection! Thanks for sharing! 🙂

      Reply
      • Anthea says

        October 15, 2020 at 11:05 am

        Aw I'm SO glad you enjoyed it! It's one of our all-time favourites too. Thanks for your lovely comment xo

        Reply
    9. Lillian says

      July 14, 2020 at 4:28 pm

      5 stars
      That is broth is so flavorful! You really hit this one out of the park!

      Reply
      • Anthea says

        July 15, 2020 at 12:36 pm

        Soo glad you enjoyed it Lillian!! Thanks for the lovely comment xo

        Reply
    10. Karen Mallan says

      June 10, 2020 at 8:31 pm

      5 stars
      Soooo delicious

      Reply
      • Anthea says

        January 15, 2021 at 10:33 pm

        Very glad you enjoyed it!

        Reply
    11. Carol says

      January 18, 2020 at 4:10 pm

      5 stars
      Just tried this recipe today. It's so good! The tahini in the broth brought all the amazing flavors together. 🙂

      Reply
      • Anthea says

        January 31, 2020 at 5:07 pm

        That's great Carol and glad you liked the tahini in it!

        Reply
    12. Braden says

      August 29, 2019 at 7:17 am

      This ramen recipe looks great! I've been looking for a good vegan recipe for awhile, but it never comes as great as restaurant ramen so hopefully this one is it! Where did you find matcha noodles? Those sound unique!

      Reply
      • Anthea says

        August 29, 2019 at 7:50 pm

        Thanks Braden! We have this ramen recipe at least once a week and love it! I found matcha noodles in my local Asian shop 🙂

        Reply

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