Vegan Miso Ramen (Easy One-pot Recipe)

Vegan Miso Ramen

Vegan Miso Ramen is an easy, quick-to-make recipe that can be made in one pot, in under 20 minutes. Full of flavors from the mushroom and miso broth!

Why this Vegan Miso Ramen recipe?

There is nothing like slurping a warm bowl of ramen on a chilly day! Ramen is my ultimate comfort food, it’s like a warm hug in a bowl and can solve all of problems 😀

However, a bowl of authentic Japanese ramen takes a lot of time and effort to make. That is how I came up with this recipe – one-pot, 20-minute Miso Ramen that is so simple but so nourishing and delicious! This recipe is perfect for busy people, college students and working people alike. It makes a quick meal yet fulfilling and satisfying at the same time!

Moreover, the broth of this dish is delicious and full of umami from the combination of shiitake mushroom, miso paste, garlic, ginger and green onions. For the added flavors, I used soy sauce for an even more savory, umami taste.

Ingredients and Substitutions for this Vegan Miso Ramen recipe

The main ingredients of the recipe are very simple and accessible:

Miso broth:

  • Sesame oil: for added flavors
  • White part of green onions
  • Ginger & garlic: add aromatics to the dish
  • Dried shiitake mushroom: a deep, savory flavor
  • Water
  • Miso paste: deep, savory flavor. I use white miso paste but you can also use red miso paste.

Ramen toppings:

  • Instant ramen noodles: as this recipe is versatile, you can use any type of ramen noodles.
  • Bokchoy: you can also substitute with other green veggies like broccoli, spinach, cabbage, etc.
  • Frozen/fresh corn: I cook the corns in the broth and this adds a nice sweetness and a fancy look to the dish
  • The mushroom used in the broth: I took out the mushrooms from the broth and thinly slice them
  • Green onions:
  • Sesame seeds:
Vegan Miso Ramen 2
Vegan Miso Ramen

What’s special about this recipe?

This recipe is not an authentic ramen dish, but a simplified version while not compromising on the flavors. It is also:

  • Made in one pot
  • Comforting, healthy and nourishing
  • Easy to make yet still feel like restaurant quality
  • Done in 20 minutes, perfect for a quick weekday lunch or dinner
  • Perfect for students, families and professionals alike: simply scale up or down the recipe to serve!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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Vegan Miso Ramen

Vegan Miso Ramen (Easy One-pot Recipe)

  • Total Time: 20 minutes
  • Yield: 1 person 1x


This Vegan Miso Ramen is a quick and easy one-pot recipe that can be made in less than 20 minutes. The broth is made out of a creamy, satisfying shiitake mushroom and miso base that will keep you coming back for more!


Units Scale

Ramen broth

  • 1 tbsp sesame oil
  • 2 stalks green onions
  • 1 thumb-sized ginger
  • 3 cloves garlic
  • 1 liter water
  • 4 dried shiitake mushroom
  • 1 1/2 tbsp white miso paste
  • 1 tbsp soy sauce

Ramen Toppings

  • 1 serving instant ramen noodles
  • 1 bok choy
  • 100 g corn


  • Green onions
  • Sesame seeds


  1. Chop the green onion and separate the white and green parts. Thinly slice the garlic and ginger.
  2. In a pot, on medium heat, add sesame oil, followed by the white part of the green onions, minced garlic and ginger.
  3. Add water and the dried shiitake mushroom. Bring to a boil, then simmer for 10 minutes.
  4. Meanwhile, wash and half the bokchoy and prepare the corn.
  5. Add the miso paste to the pot through a sieve or strainer, mix well to combine.
  6. Add the toppings (bokchoy, corn) and instant ramen noodles. Season with soy sauce and sesame oil. Cook for 2 minutes, then remove from heat.
  7. Serve the ramen and toppings in a bowl, top with sesame seeds and the green part of the green onion. Enjoy!


Other toppings you can serve this with: spinach, tofu, edamame, nori seaweed and more!

  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Japanese

Keywords: 20-minute meal, college recipes, easy to make, gluten free, miso, noodles bowl, ramen, weeknight friendly

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  1. Instead of instant ramen this is now one of my go to recipes after class, cause it’s very easy to make and much tastier.

    1. I agree with you, it’s easy to make, more filling and healthier than regular ramen too 😀

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