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Close up vegan ramen recipe with chopsticks
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One-Pot Vegan Ramen

This veggie-packed plant-based ramen requires one bowl and less than 30 minutes.
Course Soup
Cuisine American, Japanese
Keyword 30 minute ramen, one-pot ramen, vegan ramen
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 352kcal

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

Serving: 1bowl | Calories: 352kcal | Carbohydrates: 50g | Protein: 14g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 2660mg | Potassium: 470mg | Fiber: 8g | Sugar: 8g | Vitamin A: 11104IU | Vitamin C: 115mg | Calcium: 315mg | Iron: 5mg