Description
This Easy One-Pot Spicy Miso Ramen is a comforting and flavorful vegan dish made with a rich miso broth, spicy chili paste, and fresh veggies. Ready in just 25 minutes, this recipe combines nutritious ingredients like bok choy, shiitake mushrooms, corn, and scallions with instant ramen noodles for a quick, satisfying meal that’s perfect for any day.
Ingredients
Broth Base
- 1 tbsp sesame oil
- 1 tsp minced or grated ginger
- 2 cloves garlic (minced)
- 2 scallions (white and green parts separated, about 1/2 cup sliced)
- 1 1/2 tbsp white miso paste
- 1 tbsp plain peanut butter (or Asian sesame paste)
- 1/2 to 1 tbsp doubanjiang (or other chili sauce/paste, adjust to spice preference)
- 2 cups vegetable broth (or water)
- 1 cup soy milk (or other plant-based milk like oat milk)
- 1 tbsp layu (Japanese chili oil or other chili oil, adjust to spice preference)
- 2 dried shiitake mushrooms
- 1 tbsp soy sauce (or more to taste)
- Salt (to taste, if needed)
Vegetables & Toppings
- 1 head bok choy (or other greens of choice)
- Sliced mushrooms (from the rehydrated dried shiitake mushrooms)
- 1/2 cup corn kernels
- Chopped scallions (green parts)
- Sesame seeds (a mix of black and toasted sesame seeds recommended)
- More layu (Japanese chili oil, to finish)
- Roasted nori sheets
Main
- 1 instant ramen brick
Instructions
- Heat the pot: Heat a medium-sized pot over medium-high heat to prepare for sautéing the aromatics.
- Sauté aromatics: Add the sesame oil. Once hot, add garlic, ginger, and white parts of the scallions. Sauté on medium-high heat for 1-2 minutes until fragrant.
- Add pastes: Lower the heat to medium. Add miso paste, peanut butter (or sesame paste), and doubanjiang chili paste. Stir and mix until well combined.
- Prepare broth: While stirring, slowly add the vegetable broth (or water) and soy milk to dilute the pastes evenly. Add the layu chili oil and dried shiitake mushrooms. Cover the pot and bring the soup to a boil over medium-high heat for about 5 minutes. Then, reduce to a simmer.
- Season broth: Taste the soup and adjust seasoning with soy sauce and salt as needed for balanced flavor.
- Slice mushrooms: Remove the rehydrated mushrooms and slice them thinly for texture in the ramen.
- Add vegetables: Add bok choy (sliced in half or as preferred) or other greens into the pot. Cook until the vegetables are nearly tender.
- Cook ramen noodles: Add the instant ramen brick to the simmering soup. Turn off the heat immediately if your noodles cook quickly, or cook until desired chewiness. Stir in corn kernels, sliced mushrooms, and the green parts of the scallions along with sesame seeds.
- Finalize dish: Add more chili oil (layu) if extra spice is desired. Serve with roasted nori sheets on the side.
- Serve: Enjoy your hot, spicy, vegan miso ramen immediately for the best flavor and texture.
Notes
- Adjust doubanjiang and chili oil amounts based on your preferred spice level.
- You may substitute vegetable broth with water, but broth adds more depth of flavor.
- If you prefer a less creamy broth, reduce the soy milk slightly.
- Instant ramen brick timing varies — cook noodles according to package directions without overcooking.
- Add other vegetables like spinach, kale, or carrots for variety.
- Roasted nori sheets add a savory, umami finish and can be torn and mixed into the soup.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
