Go Back

One Pot Vegan Ramen with Peanut Broth

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Japanese
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Sauté Aromatics

  1. 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

  1. 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

  1. 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

  1. Add mushrooms, carrots, and edamame. Simmer for 3-4 minutes until they begin to soften.

Drop the Noodles

  1. 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

  1. Taste the broth and adjust seasonings if needed—more soy sauce for salt, vinegar for tang, or maple syrup for sweetness.

Serve Hot

  1. 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.