One-Pot Vegan Ramen

This veggie-packed plant-based ramen requires one bowl and less than 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: American, Japanese

Keyword: 30 minute ramen, one-pot ramen, vegan ramen

Servings: servings

Calories: 352kcal

Author: Alyssa

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

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.