This easy vegan ramen recipe is a quick and flavorful one-pot dinner packed with tender bok choy, edamame, sweet corn, and slurpable noodles in a rich miso broth. It's ready in 30 minutes, perfect for weeknights!
This vegan ramen recipe is my go-to dinner when I'm craving a flavor-packed meal that won't take hours to make. This recipe uses a mix of veggies like bok choy, sweet corn, and edamame, with my favorite ramen noodles in a spicy miso broth. No flavoring packets, here. On nights when I need a delicious dinner that's ready in 30 minutes, chances are good I'm making peanut noodles or veggie ramen!
Why This Vegan Ramen Is a Weeknight Favorite
Any one-pot recipe is a winner in my book. And when it's ready in less than half an hour, vegan, gluten-free, and totally delicious, I know I'll be making it again. Here's why you should definitely make ramen for dinner tonight:
- Use what you have. This vegan ramen recipe is super adaptable to what's in the fridge. It's easy to add kimchi, extra veggies, mushrooms, and protein, like tempeh and tofu.
- Dinner, fast. Knowing I have this easy ramen recipe in my back pocket takes the pressure off during the week. It comes together in under half an hour. Even better, there's only one pot to clean.
- Built on flavor. Traditional Japanese ramen starts with a seasoning base called tare. This quick weeknight version uses a similar approach, where the aromatics and miso are sautéed in the pan before the rest of the ingredients are added, creating a rich, concentrated base for the broth.
Ingredients You'll Need
Here are the key ingredients in my favorite vegan ramen. Scroll to the recipe card for the exact amounts.
- Oil – Use a neutral-flavored oil like avocado, or sesame oil if you need some extra nutty flavor.
- Garlic and ginger – Grate your garlic and ginger on a Microplane or finely mince it. Fresh is best!
- Shallots – You can also use a finely diced red onion.
- Miso paste – Use mellow white or yellow miso for this recipe.
- Sriracha – Add as much as you like for heat. You can skip the chili sauce if you're sensitive to spice.
- Vegetable broth – Use low-sodium store-bought broth, or make your own vegetable stock. I've also made this ramen with my homemade mushroom vegan bone broth.
- Bok choy – Use baby bok choy if you can find it, or chop larger heads of bok choy.
- Ramen noodles – Make sure they're vegan. You can use gluten-free if necessary. If ramen noodles aren't available, you can use rice noodles or udon noodles.
- Edamame – For added plant-based protein. You can substitute edamame with baby lima beans, chickpeas, or white beans if needed.
- Corn – Use sweet corn for a nice pop of sweetness.
- Soy sauce – Or use tamari for gluten-free.
- Scallions – For garnish.
How to Make 30-Minute Vegan Ramen
You'll start with an aromatic flavor base and build your ramen from there. Taking the time to really cook down the onions, garlic, and ginger is key. Your ramen won't have the same depth and richness if you simply toss everything together in the pot.
- Sauté the aromatics. Starting your recipe this way will add way more flavor to the final product. You'll saute the aromatics in the oil in a large pot. Then, stir in the miso paste and sriracha to build more flavor.
- Add the broth. Once you've added the broth, bring it to a simmer, stirring well to dissolve the miso fully.
- Add the bok choy. Now, it's time to finish the soup. Add the bok choy and cook until the leaves are bright green and soft.
- Cook the noodles. Ramen noodles only need about 3 minutes to cook, so add them towards the end of the cooking process.
- Add the last of the ingredients. Finish with the edamame and sweet corn, then season to taste with soy sauce/tamari and more sriracha if you like. Serve your bowls of ramen topped with thinly sliced scallions.
Tips for the Best Vegan Ramen
- Separate the bok choy leaves. Cut the bok choy by removing the base to separate the leaves.
- Different chili sauce. You can use chili-garlic sauce instead of sriracha if you prefer. Then you can skip the minced garlic.
- Make it soup-ier. Because this is a one-pot soup, the noodles will absorb more liquid as it sits. If you prefer brothier ramen, add more vegetable broth.
- Find vegan ramen noodles. Look for vegan ramen noodles such as this brand in the Asian section of the grocery store. Many are naturally gluten-free because they're made with buckwheat.
Need Gluten-Free?
If you're looking for gluten-free ramen noodles, these shirataki noodles are a great option. They're healthy, low carb, and naturally gluten-free!
Storage Suggestions
When you cook noodles in the pot, the soup won't store as well. This vegan ramen is best served right after it's prepared. Or, if you'd like to store the soup for later, I recommend cooking the noodles separately and adding them directly to your bowls before eating.
More 30-Minute Dinner Recipes
One-Pot Vegan Ramen
Ingredients
- 1 tablespoon avocado or sesame oil
- 2 tablespoons grated fresh ginger
- 2 garlic cloves , minced or grated
- 2 shallots , thinly sliced
- 2 tablespoons white miso paste
- 1-2 teaspoons sriracha , to taste
- 4 cups low-sodium vegetable broth (can add more broth if you like a thinner soup)
- 4 heads baby bok choy , base removed and leaves separated
- 2 bundles ramen noodles (gluten-free if necessary)
- 1 cup frozen edamame
- 1 cup frozen sweet corn
- 2 tablespoons soy sauce or tamari
- 2 scallions , sliced thinly
Instructions
- In a large pot, heat the oil over medium heat. Add the ginger, garlic, and shallot and cook, stirring, until softened and fragrant, about 3 minutes. Add the miso and cook, stirring, for 30 seconds.
- Stir in the sriracha and vegetable broth and bring to a simmer.
- Add the bok choy, cover, and cook for 3 minutes, until wilted. Add the noodles, and stir well. Cook for 3 minutes, or according to package instructions. During the last minute of cooking time, add the edamame and frozen corn and cook for 1 minute, then turn off the heat. Stir in the soy sauce and scallions, and adjust the seasoning to taste with more spice and/or soy sauce.
Nutrition
