Description

This Easy One-Pot Spicy Miso Ramen is a comforting and flavorful vegan dish made with a rich blend of miso paste, sesame oil, chili paste, and plant-based milk. Featuring tender instant ramen noodles, shiitake mushrooms, and fresh bok choy, this quick 25-minute recipe serves up a perfectly balanced spicy and savory broth that’s simple to prepare and perfect for a satisfying meal any day of the week.

Ingredients

Soup Base

1 tbsp sesame oil
1 tsp minced or grated ginger
2 cloves garlic, minced
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 for spice)
2 cups vegetable broth (or water)
1 cup soy milk (or other plant-based milk like oat milk)
1 tbsp layu (Japanese chili oil, adjust for spice)
2 dried shiitake mushrooms
1 tbsp soy sauce (or more to taste)
Salt to taste

Vegetables & Noodles

1 head bok choy (or other greens)
1 instant ramen brick
Sliced mushrooms from the rehydrated shiitake mushrooms
1/2 cup corn kernels
2 scallions, white and green parts separated (about 1/2 cup sliced total)

Garnishes

Chopped scallions (green part)
Sesame seeds (mix of black and toasted sesame seeds)
Additional layu (Japanese chili oil, to finish)
Roasted nori sheets

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Instructions

Heat the pot: Place a medium-sized pot over medium-high heat to prepare for sautéing the aromatics.
Sauté aromatics: Add 1 tbsp sesame oil to the hot pot, then add minced garlic, grated ginger, and the white parts of the scallions. Sauté for 1-2 minutes over medium-high heat until fragrant.
Add pastes: Lower the heat to medium and stir in the miso paste, peanut or sesame paste, and doubanjiang chili paste. Mix well until fully combined and aromatic.
Incorporate liquids and mushrooms: While stirring, pour in the vegetable broth (or water) and soy milk. Continue stirring until the miso and pastes are fully diluted into a smooth broth. Add the layu chili oil and dried shiitake mushrooms. Cover the pot and bring to a boil over medium-high heat, about 5 minutes, then reduce to a simmer.
Season the broth: Taste the soup and add soy sauce and salt as needed for seasoning balance.
Prepare mushrooms: Remove the rehydrated shiitake mushrooms and slice thinly to add back to the soup or use as garnish.
Cook vegetables: Add bok choy halves or preferred greens to the simmering soup. Let them cook until nearly tender.
Cook noodles and finish: Add the instant ramen brick to the soup. Depending on noodle cooking time, either turn off the heat immediately or allow noodles to cook until chewy. Add corn kernels, chopped green scallions, and sesame seeds.
Add finishing touches: Stir in more layu chili oil if desired and prepare roasted nori sheets to serve alongside.
Serve immediately: Enjoy the spicy miso ramen hot for the best flavor and texture.

Notes

Adjust doubanjiang and layu amounts according to your preferred spice level.
Vegetable broth can be substituted with water for a lighter broth; consider adding a vegetable bouillon cube if using water.
Use any plant-based milk, such as oat or almond milk, if you prefer a different flavor or texture.
Instant ramen noodles cook quickly; watch them carefully to avoid overcooking.
Bok choy may be substituted with spinach, kale, or other greens based on availability.
For extra protein, consider adding tofu or tempeh though it will change the simplicity of the one-pot preparation.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Japanese