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.

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
• Addictive
• Full of umami
• Sooo satisfying and comforting

I know everyone's got different tastes so the ramen soup can be customised 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 adding:

• Rice wine vinegar or any other vinegar
• Chilli
• Sesame oil

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 ;).

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).

Then, I added the garlic, ginger and miso paste and sauteed until it was caramelised and smelt delicious. Sauteeing these ingredients before adding all the liquid helps intensify their flavour (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).

Check out my other Asian-inspired recipes:

• Lemongrass Tofu Bahn Mi Pita Pockets
• Asian Style Kelp Noodle Salad
• Asian Greens and Tempeh Buddah Bowl

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

Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.