One Pot Creamy Peanut Miso Ramen (10 Min)
This one pot creamy peanut miso ramen is for those chilly fall evenings when you want deep, comforting takeout flavours without the wait. Creamy peanut butter and umami-rich miso melt into a rich, glossy broth right alongside tender ramen noodles, crisp vegetables, and protein-packed edamame. Edamame and fresh vegetables add complete proteins, fiber, vitamins, and minerals; a little chili oil adds warmth, while a fresh lime-juice finish brightens every spoonful. Everything cooks together in a single pot in just 10 minutes and becomes restaurant-worthy Ramen when you top the bowls with sesame seeds and fresh green onions. Even meat-eaters will love it.
Protein Packed Vegan Recipes
One Pan Asian Tofu Noodles
Creamy Ginger Tahini Sesame Noodles
One Pan Dumplings
Why You’ll Love This Recipe
Easy, 10-Minute Weeknight Meal – This peanut butter miso ramen comes together in just 10 minutes, is so filling and delicious, and makes for a great weeknight meal. Everything cooks together in a single pot. Toss in your noodles, veggies, and sauce base, pour over boiling water, and let it simmer into a rich, velvety bowl with minimal dishwashing.
Healthy & High-Protein – Unlike instant ramen loaded with carbs and lacking key nutrients, this homemade creamy peanut miso ramen is a total nutrition upgrade. Shelled edamame provides a complete plant-based protein source with all nine essential amino acids, plus fiber, iron, folate, and magnesium, turning every noodle bowl into a wholesome, muscle-fueling powerhouse.
Highly Customizable Crisper-Drawer Saver – This creamy peanut miso ramen recipe is easily adaptable to whatever fresh or frozen veggies you have in your fridge or freezer. Swap edamame for bok choy or snap peas, broccoli for shredded cabbage, or add sliced mushrooms to make a new variation every time.
Packed with SO MUCH Flavor – The broth is unbelievably rich, creamy, subtly sweet, and deeply savory. The peanut butter and miso combo works wonders in this peanut miso ramen, creating a comforting, creamy, slightly sweet, deeply savoury broth that tastes as if it simmered on the stovetop for hours.
Way Better Than Takeout – A fragrant base of chili oil, freshly grated ginger, and crushed garlic builds warmth and depth that the tender veggies and noodles soak up completely. Honestly, once you’ve tried this 10-minute creamy peanut miso ramen, it’s hard to ever go back to that dusty seasoning packet or takeout container.
How to Make Creamy Peanut Miso Ramen
- Combine Ingredients in a Pot
Add the ramen noodles, chopped broccoli, sliced red bell pepper, matchstick carrots, edamame, and chopped green onions into a deep skillet. Spoon in the peanut butter, miso paste, soy sauce, chili oil, grated garlic, and freshly grated ginger.
- Simmer and Dissolve Sauce
Pour 4 cups of freshly boiled water over the ingredients.
Set the pot over medium heat and bring to a gentle simmer. Stir well with a spoon or tongs to completely dissolve the peanut butter and miso paste into the hot water, creating a smooth, emulsified broth.
- Cook to Perfection
Let the ramen simmer gently until the noodles are soft and cooked through and the vegetables are tender-crisp (about 4–5 minutes, depending on your noodle type).
- Finish and Serve
Remove from heat and stir in a generous squeeze of fresh lime juice. Ladle the ramen and rich peanut-miso broth into bowls. Top with toasted sesame seeds, an extra drizzle of chili oil, and fresh green onions, then serve warm.
Recipe Tips for Creamy Peanut Miso Ramen
Add Tofu for Extra Protein & Texture: Crispy pan-fried tofu or cubed extra-firm tofu adds great texture and is a great swap for edamame in this homemade ramen recipe! Tofu soaks up the rich peanut-miso broth while adding a plant-powered protein boost to your bowl.
Dissolve Miso and Peanut Butter Smoothly: Whisk the peanut butter and miso with a splash of hot water before adding the full 4 cups to ensure a silky, lump-free broth.
Go Gluten-Free: Swap traditional wheat ramen noodles for brown rice ramen, millet-rice ramen, or rice vermicelli, and use certified gluten-free tamari or coconut aminos instead of soy sauce.
Don’t Overcook the Noodles: If you are using delicate or fast-cooking ramen blocks, cook them for 1 minute less than the package directions so they maintain a pleasant al dente chew in the hot broth.
Make it Soy Free: To make this recipe soy free swap the edamame for a soy free tofu such as fava bean tofu. Use tamari instead of soy sauce and omit miso and use more tamari as needed to adjust for salt.
More Vegan Recipes You’ll Love
Coconut Thai Curry Noodle Soup (High Protein)
Viral Dumpling Lasagna
Crispy Tofu Noodle Stir Fry
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One Pot Creamy Peanut Miso Ramen
Ingredients
- 140 g noodles ramen
- ½ cup chopped broccoli
- ¼ Red bell pepper
- 1 carrot
- 1 cup Edamame
- 3 sprigs green onion
- 1/3 cup peanut butter
- 1 tbsp miso
- 2 tbsp Soy sauce
- 1 tbsp Chili oil
- Grated Garlic & ginger
- 4 cups boiling water
Toppings
- 1-2 Limes
- Sesame seeds
- chili oil
- green onions
Instructions
- Add the ramen noodles, chopped broccoli, sliced red bell pepper, matchstick carrots, edamame, and chopped green onions into a deep skillet. Spoon in the peanut butter, miso paste, soy sauce, chili oil, grated garlic, and freshly grated ginger.
- Pour 4 cups of freshly boiled water over the ingredients. Set the pot over medium heat and bring to a gentle simmer. Stir well with a spoon or tongs to completely dissolve the peanut butter and miso paste into the hot water, creating a smooth, emulsified broth.
- Let the ramen simmer gently until the noodles are soft and cooked through and the vegetables are tender-crisp (about 4–5 minutes, depending on your noodle type).
- Remove from heat and stir in a generous squeeze of fresh lime juice. Ladle the ramen and rich peanut-miso broth into bowls. Top with toasted sesame seeds, an extra drizzle of chili oil, and fresh green onions, then serve warm.