Easy one-pot creamy vegan miso ramen with a creamy and slurp-worthy broth, balanced with chewy noodles and delicious toppings! Easy to make, mess-free and can be made in under 30 minutes.
- 2 tbsp sesame oil
- 4 cloves of garlic
- 1 thumb-sized piece of ginger
- 2 stalks of scallion
- 4 dried shiitake mushroom
- 1 piece of kombu
- 2 cups water
- 1.5 cups soy milk
- 1 tbsp chili bean sauce (or gochujang)
- 1 tbsp tahini (or sesame paste)
- 1.5 tbsp white miso paste
- 2 tbsp soy sauce
- 2 servings ramen noodles
- 100g frozen corn
- 100g frozen edamame
- The chopped green part of the scallion
- Sesame seeds (black or white both work)
- 2 tsp chili oil (or sesame oil)
- Finely mince the garlic, ginger, and scallion.
- In a pot, add the sesame oil, followed by the minced garlic, ginger, and white part of the scallion. Add in the dried shiitake mushroom and kombu. Add the water and soy milk and bring to a boil, simmer for about 10 minutes.
- Chop the bokchoy (or other veggies if using).
- Add the seasonings: chili bean paste (or gochujang), tahini (or sesame paste), and soy sauce. Mix to incorporate, then add the instant ramen noodles, bok choy, frozen corn, and edamame.
- After 4 minutes, everything should be cooked. Put the toppings in a bowl, then dissolve the miso paste in the broth using a sieve. Mix everything to combine, then pour a generous amount of broth over the bowl.
- Garnish with sesame seeds, the green part of the scallion, and chili oil.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, One-pot
- Cuisine: Japanese
Keywords: vegan ramen, miso ramen, college recipes, weeknight friendly, lunch idea, dinner idea, 30-minute recipe