Name: Peanut Butter Miso Ramen from the Pantry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 4-6 oz ramen noodles (uncooked); Optional baby bok choy (sliced in half lengthways); 1 teaspoon toasted sesame oil; 1 teaspoon grated ginger; 1 teaspoon grated garlic; 1 heaping tablespoon peanut butter; 1 tablespoon miso paste; 2 cups + 2 Tablespoons veggie broth (divided); 1 cup lite coconut milk; 1-2 tablespoons soy sauce; Optional for Garnish: chili oil, corn, sesame seeds, green onions, julienned carrots

This Peanut Miso Ramen is truly unfussy to make and comes together in simply about 20 minutes! It’s a satisfying vegan ramen that even the meat eaters will love. It’s packed with SO MUCH flavor and makes for a great busy-night meal.

If you’re looking for more simple ramen recipes, I suggest giving my Vegan Ramen a try! This Ramen Stir Fryis also satisfying + this Zucchini Noodle Ramen recipe!

Ingredients you’ll need:

Ramen noodles- you can use any kind you’d like including the cheap packets of ramen (simply discard the seasoning packet). You can use rice noodles as preferred for a gluten-free soup.
Ginger paste- you can also use fresh ginger but I truly like the paste for ease.
Garlic paste – you can also use fresh garlic cloves but I genuinely like the paste for ease.
Peanut butter- I like a good natural creamy peanut butter for this. Any other nut/ seed butter would also work. Even tahini would be satisfying!
Miso paste
Veggie broth- or any broth/ stock that you prefer.
Coconut milk
Soy sauce- this helps add a lot of flavor
Vegetables for serving- you can use whatever veggies you’d like but A regular here bok choy, carrots, mushrooms, and carrots with mine. Broccoli and red peppers would also be lovely with this.
Optional for serving: sesame seeds, lime juice, tofu, chili oil.

up close shot of a spoonful of ramen both sitting in a bowl of ramen

This method is ESPECIALLY straightforward to make and comes together in only about 20 minutes. Let’s go over it!

How to cook this dish

Start out by making the broth. It’s a simple mix of sesame oil, ginger, garlic, peanut butter, miso, broth, soy sauce, and coconut milk.

Meanwhile, cook your ramen noodles (and bok choy if using). Once done, drain and set aside.

To serve the ramen, simple divide the broth and the noodles evenly among 2 big bowls and top with desired toppings!

Can I cook the noodles in the broth?

I first tested this method where I cooked the noodles IN the broth and it tastes satisfying. However, the noodles soak up a LOT of the liquid and I don’t personally prefer that.

If you’d like to cook your noodles in the broth, I suggest adding up to 1 cup of extra water/ broth to offset how much is soaked up by the noodles while they cook.