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One-Pot Spicy Veggie Miso Ramen

The ultimate Japanese comfort food: a creamy, hearty veggie broth infused with miso and sesame for the BEST vegan ramen. So good you won't believe it's completely plant-based, gluten-free, and oil-free!
Prep Time10 mins
Cook Time20 mins
Course: Main Course, Soup
Cuisine: Japanese, Vegan
Servings: 3

Ingredients

  • ¼ cup roasted/toasted sesame seeds
  • ¼ cup tahini
  • 2 tbsp gochujang
  • 1 tbsp mirin
  • 4 cups kombu dashi*
  • 2 garlic cloves minced
  • 1 tbsp ginger minced
  • 3 small carrots** sliced
  • 1 cup shredded cabbage**
  • 2 small zucchini** sliced
  • 3 servings of ramen noodles
  • 3 tbsp red or white miso add more to taste
  • 1 14oz block soft tofu cubed
  • 2 green onions sliced
  • 1 cup cooked corn kernels**

Instructions

  • Use a pestle and mortar to grind the toasted sesame seeds. It does not need to be finely ground; some whole seeds leftover are fine.
  • Add garlic, ginger, and carrots to a large pot and sauté in a bit of sesame oil or water until fragrant, about 1-2 minutes. Add cabbage and kombu dashi and bring to a boil.
  • Mix in ground sesame seeds, tahini, gochujang, and mirin. Add zucchini and ramen noodles and cook as indicated on package instructions.
  • Once noodles are cooked, turn off the heat and add tofu and half the green onions and stir to disperse.
  • Now mix in the miso until evenly dispersed*. Taste and add more miso if needed, or chili flakes if not spicy enough.
  • Place cooked noodles in a large bowl and pour in soup. Top with corn and remaining green onions. Store leftovers in air-tight containers in the fridge, storing the noodles and soup separately.

Notes

*KOMBU DASHI: See paragraphs above on ingredients and tips & tricks if you don't know what kombu dashi is.
*VEGGIES: You can sub with other veggies of your choice or omit if you don't want as many vegetables in your soup.
*MISO: You can add the miso using a miso muddler. OR take a large ladle and add a tablespoon of miso, spoon up some of the hot broth, and mix the miso into the broth in the ladle first, then mix this into the soup.
* This recipe is based off of my Sesame Miso Soup