There’s nothing quite like a hot bowl of ramen to bring comfort and satisfaction, and this one-pot vegan ramen with peanut broth hits all the right notes—savory, nutty, spicy, and just the right kind of slurpy. This is one of those vegan ramen noodle recipes soup lovers will return to again and again. The best part? It comes together in just one pot, making cleanup a breeze and flavor the true hero of the dish. Whether you’re craving quick vegetarian ramen on a busy weeknight or are on the hunt for simple vegan ramen recipes to satisfy your plant-based cravings, this one is a definite keeper.
One Pot Vegan Ramen with Peanut Broth
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Japanese
Large soup pot or Dutch oven A 4 to 6-quart pot works perfectly. A Dutch oven helps retain heat better, but any large saucepan will do.
Ladle For serving the ramen and broth without breaking the noodles.
Sharp knife and cutting board For chopping veggies and aromatics.
Measuring cups & spoons Precision matters when balancing flavors like peanut, soy, and vinegar.
For the Peanut Broth
- 1 tablespoon sesame oil or neutral oil like avocado or canola
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste ensure it’s vegan
- 3 tablespoons natural peanut butter smooth or chunky, both work
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup or agave nectar
- 4 cups vegetable broth preferably low-sodium
- 1 cup full-fat coconut milk
For the Ramen
- 6 oz ramen noodles use shelf-stable or fresh vegan noodles; avoid packets with seasoning
- 1 cup shiitake or cremini mushrooms sliced
- 1 cup baby bok choy halved lengthwise
- 1 small carrot julienned or ribboned with a peeler
- 1/2 cup shelled edamame optional but adds protein
- 2 scallions thinly sliced
- 1 small red chili or 1/2 teaspoon chili flakes optional, for heat
Garnishes
- Crushed peanuts
- Lime wedges
- Fresh cilantro or Thai basil
- A drizzle of chili oil optional
Sauté Aromatics
In a large pot over medium heat, warm the sesame oil. Add garlic and ginger, cooking for 1-2 minutes until fragrant. Stir in the red curry paste and let it cook another minute to bloom the spices.
Build the Broth
Add peanut butter, soy sauce, rice vinegar, and maple syrup to the pot. Stir until the peanut butter melts and everything combines into a thick, fragrant paste.
Add Liquids
Pour in the vegetable broth and coconut milk. Whisk well to dissolve the peanut butter mixture completely into the liquids. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
Add the Veggies
Add mushrooms, carrots, and edamame. Simmer for 3-4 minutes until they begin to soften.
Drop the Noodles
Add ramen noodles directly to the simmering broth. Stir to separate and ensure they cook evenly. Most vegan ramen noodles will cook in about 4-5 minutes—check the package if you're unsure. Add bok choy during the last 2 minutes of cooking so it wilts but keeps a bit of bite.
Taste and Adjust
Taste the broth and adjust seasonings if needed—more soy sauce for salt, vinegar for tang, or maple syrup for sweetness.
Serve Hot
Ladle the ramen and broth into bowls. Top with scallions, crushed peanuts, chili oil, fresh herbs, and lime wedges. Serve immediately while hot and steamy.
Pairings
The depth and warmth of this easy veggie ramen pairs beautifully with side dishes and drinks that contrast its richness.
- Crispy Tofu Bites: Air-fried or pan-fried tofu with a light dusting of cornstarch adds crunch and extra protein.
- Cucumber Salad with Rice Vinegar: A cooling, tangy salad cuts through the creamy broth.
- Steamed Vegetable Dumplings: Keep them simple with a soy dipping sauce for a perfect small plate pairing.
- Drink Pairings: Try iced green tea, a light sake, or even a sparkling ginger beverage to complement the peanut broth’s complexity.
FAQs
1. Can I use other types of noodles in this vegan ramen?
Absolutely! While ramen noodles give this dish its classic identity, you can use soba, rice noodles, or even udon. Just make sure they’re labeled vegan noodles recipes to avoid egg-based pasta.
2. What type of peanut butter works best?
Use natural peanut butter without added sugar or oils. Creamy peanut butter gives a smoother texture, while crunchy adds some bite—both are delicious in vegetarian ramen.
3. Is it okay to substitute other greens for bok choy?
Yes! Spinach, kale, or napa cabbage are great alternatives and work well in top ramen recipes that need a green touch. Just adjust cooking time to ensure they don’t overcook.
4. Can I make this ahead of time?
You can prep the broth in advance, but it's best to cook the noodles fresh to avoid them getting mushy. Store the broth and noodles separately and combine when ready to eat for the best vegan ramen recipes experience.
5. Can I add protein to this dish?
Yes—try marinated tofu, tempeh, or even seitan. These are common in vegan ramen noodle recipes soup and bulk up the meal without losing its plant-based appeal.
