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
- 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
- Chilli
- Sesame oil
The full list of ingredient quantities and instructions are in the 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
- 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). 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
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One-pot Easy Vegan Ramen (with miso sesame soup)
Ingredients
Soup broth
- 1 medium-size brown onion, diced
- extra virgin olive oil, sesame oil or vegetable broth, 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.
This post was originally published in April 2019 and updated in June 2020.
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Can you suggest something to make it spicy ?
Sometimes I sprinkle shichimi togarashi on my ramen right before serving – it’s a Japanese spice blend that I get from major supermarkets or Asian shops. Alternatively, if you can find some chilli oil, it’ll work wonderfully instead of the olive oil or sesame oil, and as a garnish too. Enjoy!
Delicious!
So glad you enjoyed it!
Hi Anthea, I’m Janie in the UK, your recipe was so comforting and tasty, and a breeze to make, I love cooking but I’m restricted in what I can take on.
I can’t wait to try your cookies and cakes, I could probably do those recipes. Thank you so much, keep writing recipes and cooking them! 😋😘
Hi Janie! I’m so happy that you found this ramen approachable and that you were able to enjoy it! I hope you enjoy any other recipes that you get to make from my site – if it helps, most of them come together in one bowl! Thanks so much for your lovely feedback and support x
Hello! So excited to try this! Do you need to bake or fry the tofu before adding? Do you have any tofu tips?
Hi Jessica! I personally didn’t bake or fry the tofu for the ramen. The tofu remains soft, just like the tofu that you get in miso soup in Japanese restaurants :). However, some readers preferred to cook the tofu first. If you use medium tofu, you can blot the moisture from the tofu and gently fry or bake it in your favorite sauce until it’s golden. When the tofu is ready, set it aside and add it to your ramen at the very end. If you use soft tofu, it’s best to add it directly to the soup as it’ll be too soft to bake or fry. Hope that helps!
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!!
What a compliment, thank you! I love that it worked with sunflower butter too. Thanks a million!
This turned out great, the kids loved it as well which was fantastic, I hope it will become one of our regulars.
Aw, it’s the best news when kids love a recipe too! Thank you so so much for the feedback 🙂
Loved this recipe and will definitely be making it again. Easy to follow and so delicious! Thank you.
So great to hear Lani! Thanks so much for your feedback 🙂
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
Love the idea of Konjac noodles and yay for making it again! Thanks so much!
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.
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!
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!
Aw, that’s the best news Asha!! Thanks for the lovely review!
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!!
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
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! 🙂
Aw I’m SO glad you enjoyed it! It’s one of our all-time favourites too. Thanks for your lovely comment xo
That is broth is so flavorful! You really hit this one out of the park!
Soo glad you enjoyed it Lillian!! Thanks for the lovely comment xo
Soooo delicious
Very glad you enjoyed it!
Just tried this recipe today. It’s so good! The tahini in the broth brought all the amazing flavors together. 🙂
That’s great Carol and glad you liked the tahini in it!
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!
Thanks Braden! We have this ramen recipe at least once a week and love it! I found matcha noodles in my local Asian shop 🙂