If you are craving a comforting bowl of noodles that is fast, flavorful, and completely plant-based, this Quick One-Pot Vegan Ramen Noodles Recipe is exactly what you need. With a rich miso-infused broth, springy ramen noodles, and customizable vegetables, this recipe delivers big flavor with minimal cleanup, making it perfect for busy weeknights or lazy weekends.
Why You’ll Love This Quick One-Pot Vegan Ramen Noodles Recipe
This recipe checks all the right boxes for an easy and satisfying meal. Everything cooks in a single pot, which means fewer dishes and faster prep. The broth is creamy, savory, and gently spicy without being overwhelming, and you can easily adjust the heat to your preference.
It is also highly flexible. You can use whatever vegetables you have on hand, switch up the protein, or make it milder for kids. Best of all, it comes together in about 25 minutes from start to finish, making it a reliable go-to when time is short but you still want something nourishing and homemade.
Ingredients for Quick One-Pot Vegan Ramen Noodles Recipe
For the Ramen Broth
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 2 scallions, sliced, whites and greens separated
- 2 tablespoons white miso paste
- 1 tablespoon peanut butter or sesame paste
- 1 to 2 teaspoons chili paste, adjust to taste
- 3 cups vegetable broth
- 1 cup unsweetened soy milk or oat milk
- 1 tablespoon soy sauce or tamari
For the Noodles and Vegetables
- 1 block instant ramen noodles, seasoning packet discarded
- 1 cup sliced mushrooms, fresh or dried shiitake
- 1 cup chopped bok choy or spinach
- 1/2 cup corn kernels, optional
Optional Toppings
- Sesame seeds
- Chili oil
- Extra scallion greens
- Nori strips
Ingredient Notes
White miso paste gives the broth its deep umami flavor without overpowering the dish. If you only have yellow miso, it will still work, but avoid red miso as it can be too strong.
Peanut butter adds creaminess and body to the broth. For a nut-free option, use tahini or sunflower seed butter instead.
If you prefer no heat at all, simply leave out the chili paste. For extra spice, add a drizzle of chili oil at the end.
Step-by-Step Instructions
Step 1: Build the Aromatic Base
Heat the sesame oil in a medium pot over medium heat. Add the ginger, garlic, and scallion whites. Cook for 1 to 2 minutes, stirring frequently, until fragrant but not browned.
Step 2: Create the Flavor Paste
Lower the heat slightly and add the miso paste, peanut butter, and chili paste. Stir continuously for about 30 seconds to combine everything into a smooth, fragrant paste.
Step 3: Add Liquids and Simmer
Slowly pour in the vegetable broth while stirring to dissolve the miso mixture. Add the plant-based milk and soy sauce. Bring the broth to a gentle simmer.
Step 4: Cook the Vegetables
Add the mushrooms and let them simmer for about 3 minutes to release their flavor into the broth. Stir in the bok choy or spinach and corn, cooking until just wilted.
Step 5: Cook the Ramen Noodles
Add the ramen noodles directly to the pot. Cook according to package instructions, usually 2 to 3 minutes, stirring gently to separate the noodles.
Step 6: Finish and Serve
Taste the broth and adjust seasoning if needed. Ladle the ramen into bowls and top with scallion greens, sesame seeds, and chili oil if desired. Serve immediately while hot.
Pro Tips for Success
- Always remove the seasoning packet from instant ramen to control sodium levels.
- Stir miso paste gently and avoid boiling vigorously to preserve its flavor.
- Slightly undercook the noodles if you plan to store leftovers.
- Add tofu cubes or edamame for extra protein.
- Use a wide pot to prevent noodles from clumping together.
Flavor Variations
- Coconut Curry Ramen: Replace soy milk with light coconut milk and add a teaspoon of mild curry paste.
- Garlic Lovers Ramen: Double the garlic and finish with roasted garlic oil.
- Lemon Ginger Ramen: Add a squeeze of fresh lemon juice just before serving.
- Mushroom Umami Boost: Add a teaspoon of mushroom powder or extra dried shiitake.
- No-Heat Family Version: Skip chili paste and add a touch more miso for depth.
Serving Suggestions
Serve this ramen as a complete meal on its own or pair it with a simple cucumber salad or steamed edamame. For a heartier spread, add vegetable spring rolls or a small plate of stir-fried greens on the side.
Storage and Freezing Instructions
Ramen is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Store noodles and broth together only if necessary, as noodles will continue to absorb liquid.
Freezing is not recommended for this recipe because the noodles and plant-based milk can change texture once thawed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 14 g |
| Carbohydrates | 52 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sodium | ~780 mg |
FAQ About Quick One-Pot Vegan Ramen Noodles Recipe
Can I make this ramen gluten-free?
Yes, simply use gluten-free ramen noodles and replace soy sauce with tamari or coconut aminos. Double-check that your miso paste is gluten-free as well.
What vegetables work best in vegan ramen?
Leafy greens like bok choy, spinach, or napa cabbage work well. You can also add carrots, snow peas, zucchini, or bell peppers depending on what you have available.
How do I make the broth thicker?
Adding an extra teaspoon of peanut butter or sesame paste will thicken the broth naturally. You can also let it simmer for an extra minute before adding noodles.
Is this recipe kid-friendly?
Absolutely. Just omit the chili paste and chili oil. The miso broth is savory and comforting without being spicy.
Can I meal prep this ramen?
You can prep the broth and vegetables ahead of time, but cook the noodles fresh when ready to eat for the best texture.
Quick One-Pot Vegan Ramen Noodles Recipe
Equipment
- medium pot
- cutting board
- knife
- wooden spoon or spatula
- ladle
Ingredients
- 1 tbsp sesame oil
- 1 tbsp freshly grated ginger
- 3 cloves garlic, minced
- 2 scallions, sliced (whites and greens separated)
- 2 tbsp white miso paste
- 1 tbsp peanut butter or sesame paste
- 1–2 tsp chili paste
- 3 cups vegetable broth
- 1 cup unsweetened soy milk or oat milk
- 1 tbsp soy sauce or tamari
- 1 block instant ramen noodles (seasoning packet discarded)
- 1 cup sliced mushrooms
- 1 cup chopped bok choy or spinach
- 1/2 cup corn kernels (optional)
Instructions
- Heat the sesame oil in a medium pot over medium heat. Add ginger, garlic, and scallion whites and cook for 1–2 minutes until fragrant.
- Lower the heat and stir in the miso paste, peanut butter, and chili paste until a smooth paste forms.
- Slowly add vegetable broth while stirring, then add plant-based milk and soy sauce. Bring to a gentle simmer.
- Add mushrooms and simmer for about 3 minutes. Stir in bok choy or spinach and corn until just wilted.
- Add ramen noodles to the pot and cook according to package directions, about 2–3 minutes, stirring gently.
- Taste and adjust seasoning. Serve hot topped with scallion greens, sesame seeds, and chili oil if desired.
Notes
Nutrition
Final Thoughts
This Quick One-Pot Vegan Ramen Noodles Recipe proves that a comforting, restaurant-style bowl of ramen does not require hours in the kitchen. With simple pantry ingredients and one pot, you can create a nourishing, flavorful meal that fits into even the busiest schedule. Once you try it, you will want to keep this recipe in regular rotation.
