Easy One-Pot Spicy Miso Ramen (Vegan)

There are nights when all I want is a comforting bowl of something hot and flavorful — without piling up dishes in the sink. That’s how this Easy One-Pot Spicy Miso Ramen became one of my go-to recipes. It’s cozy, full of flavor, and honestly comes together in less time than it takes to order takeout.

Why I Love This One-Pot Ramen

I’ve always admired traditional ramen — the careful layering of broth, toppings, and noodles is a craft. But some days, I want the comfort of ramen without spending hours in the kitchen. This version gives me all the bold flavors I love: the miso richness, a gentle heat from chili paste, and that silky broth that clings to the noodles.

This recipe feels like a warm hug on a chilly evening. I’ll often make it on weeknights after a long day, when all I need is something quick that still feels nourishing. Everything cooks in one pot, so cleanup is minimal — which is a big win in my book.

Key Ingredients That Make the Broth So Good

• Miso Paste: I prefer white miso because it’s milder and brings a subtle sweetness.

• Nut Butter or Sesame Paste: This gives the broth its creamy body. Almond or peanut butter works if you don’t have sesame paste.

• Soy or Oat Milk: This makes the soup silky without feeling heavy.

• Doubanjiang (or another chili paste): This is where the spice and depth come in.

The way these ingredients come together gives the broth a rich, slightly nutty flavor with just the right amount of spice. It’s the kind of base that feels like it’s been simmering for hours — but it hasn’t.

Toppings That Make It Personal

What I love about this ramen is how easy it is to make it your own. Here are some toppings I keep on hand:

• Bok choy or any greens I have in the fridge

• Sliced mushrooms (dried shiitake rehydrated in the broth work beautifully)

• Corn kernels for sweetness

• Chopped scallions

• Toasted sesame seeds for a nutty finish

• A drizzle of chili oil for extra heat

• Nori sheets for a touch of umami

I usually just use what’s in my kitchen that day. It’s an easy way to make the same base feel different every time.

Step-by-Step: How I Make the Broth and Noodles

1. Get everything ready first. Once the pot is hot, things move quickly.

2. Heat sesame oil in a medium pot. Add garlic, ginger, and the white parts of scallions. Sauté for a minute or two.

3. Stir in miso paste, sesame paste (or nut butter), and chili paste. Mix until combined.

4. Slowly pour in vegetable broth and soy or oat milk, whisking gently to dissolve everything.

5. Add dried mushrooms and let the broth simmer for about 5 minutes.

6. Taste and season with soy sauce or salt if needed.

7. Add your veggies to the pot and cook them until tender.

8. Drop in the instant ramen noodles and turn off the heat. The noodles will soften perfectly in the hot broth.

9. Top with corn, scallions, sesame seeds, and chili oil before serving.

The broth thickens slightly as the noodles soak, making each bite feel rich and satisfying.

Tips and Tricks

• Prep all your ingredients first. This recipe moves fast once the pot is on the stove.

• Use soy or oat milk for the best texture. Thicker plant milks make the broth creamier.

• Adjust the heat to your liking. Add more chili paste or oil if you want it spicier.

• Cook the noodles last. Turning off the heat right after adding them keeps them springy and stops them from going soggy.

• Don’t skip the chili oil. That finishing drizzle makes a big difference in flavor.

Make Ahead Tips

I often prep the broth base in advance and store it in the fridge. When I want ramen, I just reheat it, toss in the noodles and toppings, and it’s ready in minutes.

Toppings like corn and greens can be prepped earlier in the day too. Just add them in when the broth is hot.

Serving Suggestions

• Top with extra scallions, sesame seeds, and chili oil for a punchy finish.

• A soft tofu cube or a handful of crispy fried shallots adds more texture.

• If you like a stronger flavor, add a small spoon of extra miso at the end (off the heat).

• Pair it with a light cucumber salad or quick pickled veggies for a balanced meal.

Storage

• Fridge: The broth can be stored for up to 3 days. Cook the noodles fresh when you’re ready to eat.

• Freezer: Freeze the broth without noodles or veggies for up to 2 months.

• Reheating: Warm gently on the stove. If the broth thickens too much, add a splash of water or broth.

FAQs

Can I use tahini instead of sesame paste?
Yes, tahini works, though it’s lighter in flavor. You can balance it with a touch of sesame oil.

Can I make it less spicy?
Absolutely. Just use less chili paste or leave it out entirely and finish with chili oil to taste.

Can I use any noodles?
Yes. Instant ramen cakes are quick, but you can use fresh ramen or soba noodles if you prefer.

Is this recipe gluten-free?
It can be. Just use gluten-free noodles and tamari instead of soy sauce.

Continue to Content

Yield: 1

Easy One-Pot Spicy Miso Ramen (Vegan)

Print

This one-pot Spicy Miso Ramen is pure comfort in a bowl. The broth is rich, silky, and layered with umami from miso, sesame, chili, and soy.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 scallions, chopped (white and green parts separated)
• 1½ tablespoons white miso paste
• 1 tablespoon peanut butter or sesame paste
• ½–1 tablespoon doubanjiang or chili paste (adjust to taste)
• 2 cups vegetable broth or water
• 1 cup soy milk or plant-based milk (such as oat)
• 1 tablespoon chili oil (like layu), plus more to finish
• 2 dried shiitake mushrooms
• 1 tablespoon soy sauce, or more to taste
• salt to taste
• 1 instant ramen brick
• 1 head bok choy or other leafy greens
• ½ cup corn kernels
• sliced mushrooms (from the rehydrated shiitake)
• green scallion tops, chopped
• sesame seeds (black and toasted mix)
• roasted nori sheets

Instructions

1. Warm a medium pot over medium heat and drizzle in the sesame oil. Once hot, add the garlic, ginger, and white scallion parts, letting them sizzle for a minute or two until fragrant.
2. Lower the heat slightly and stir in the miso paste, peanut or sesame paste, and chili paste. Mix until everything melts together into a rich, aromatic base.
3. Slowly pour in the broth and soy milk, stirring as the pastes dissolve completely. Add the chili oil and dried shiitake mushrooms, cover, and bring to a gentle boil. Once it reaches a boil, reduce the heat and let it simmer so the flavors deepen.
4. Taste the broth and adjust with soy sauce or a pinch of salt if needed. Remove the mushrooms, slice them thinly, and set aside for topping.
5. Add the bok choy (or your greens of choice) to the simmering broth and cook until just tender. Drop in the ramen brick and let it cook until chewy and springy.
6. Stir in the corn, sliced mushrooms, green scallions, and sesame seeds. Finish with a drizzle of extra chili oil for a little kick.
7. Ladle the ramen into a bowl, tuck in a sheet of roasted nori, and enjoy it piping hot.

Notes

• You can adjust the heat level to your liking by using more or less chili paste or oil. Soy milk makes the broth silky without overpowering the flavor, but any unsweetened plant-based milk works well. Fresh ramen noodles can also be used if preferred — just shorten the cooking time slightly.

Nutrition Information

Yield

1

Serving Size

1
Amount Per Serving Calories 1523Total Fat 87gSaturated Fat 20gTrans Fat 0gUnsaturated Fat 58gCholesterol 20mgSodium 7738mgCarbohydrates 147gFiber 20gSugar 42gProtein 52g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This spicy miso ramen is one of those recipes I turn to on busy evenings when I still want a bowl that feels special. It’s simple, warm, and full of flavor. Every spoonful has that balance of spice, creaminess, and umami that just hits the spot. It proves you don’t need complicated steps or a long list of ingredients to make a satisfying ramen at home.

Also try these Ramen recipes:-

• Ramen Asian Coleslaw
• Asian Coleslaw with Ramen Noodles
• Yukari’s Miso Ramen