This Creamy One-Pot Ramen delivers rich, soul-warming flavor without the marathon cooking session. It builds layers of flavor directly in one pot for a luxuriously smooth, savory broth in almost no time. The result is a deeply satisfying, hug-in-a-bowl meal that respects your time and leaves cleanup a dream.
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Why You’ll Love This Creamy One-Pot Ramen
- One-pot wonder: Maximum flavor with minimal cleanup.
- Creamy, comforting broth: Rich and velvety without being overly heavy.
- Incredibly adaptable: Welcomes your personal touches and leftovers.
- Surprisingly fast: Ready in about 30 minutes from start to finish.
Ingredients & Tools
- 1 tbsp avocado oil or sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small yellow onion, thinly sliced
- 6 cups chicken or vegetable broth
- 3 tbsp soy sauce or tamari
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce (optional, for heat)
- 2 packs of ramen noodles (discard the seasoning packets)
- 1/2 cup heavy cream or full-fat coconut milk
- 2 soft-boiled eggs, for serving
- 2 green onions, sliced, for garnish
- 1 sheet nori, cut into strips, for garnish
Tools: A large Dutch oven or heavy-bottomed pot, a whisk, and a ladle.
Notes: Using a good-quality broth is key, and don’t skip the miso paste—it adds wonderful umami depth.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 18 g |
| Fat: | 24 g |
| Carbs: | 58 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Get your miso ready. To avoid clumps, you’ll want to whisk the miso paste with a small amount of the hot broth in a separate bowl before adding it back to the pot. This little extra step ensures a perfectly smooth, lump-free soup.
- Choose your noodles wisely. I recommend using fresh or dried ramen noodles specifically, not instant noodles from a cup. They have a better texture and hold up beautifully in the creamy broth without turning to mush.
- Don’t rush the aromatics. Taking a few minutes to properly sauté the onion, garlic, and ginger until they’re fragrant is the foundation of your dish. This is where a lot of the complex flavor develops, so let them get golden and smell amazing.
- Prep your toppings in advance. Have your soft-boiled eggs peeled, your green onions sliced, and your nori ready to go before you even start cooking the broth. This makes assembly quick and stress-free once the ramen is ready.
How to Make Creamy One-Pot Ramen
Step 1: Start by heating the oil in your Dutch oven or large pot over medium heat. Once the oil shimmers, add the sliced onion and cook for about 3-4 minutes, until it begins to soften and turn translucent. You’ll notice the kitchen starts to smell sweet and savory—that’s a good sign!
Step 2: Add the minced garlic and grated ginger to the pot. Stir constantly for about 60-90 seconds. The trick is to cook them just until they’re incredibly fragrant but not browned. If they start to brown too quickly, your heat is too high. This toasting process unlocks their essential oils and builds a deep flavor base for your broth.
Step 3: Carefully pour in the broth, followed by the soy sauce and rice vinegar. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits. Bring the liquid to a lively simmer, then reduce the heat to maintain a gentle bubble. Let it cook for about 5 minutes to allow the flavors to meld together.
Step 4: Now for the miso. Ladle about 1/2 cup of the hot broth into a small bowl. Add the tablespoon of miso paste and whisk vigorously until it’s completely dissolved and smooth. Pour this mixture back into the main pot and stir to incorporate. This method prevents the miso from clumping and ensures every spoonful is perfectly seasoned.
Step 5: Add the ramen noodles directly to the simmering broth. Use a pair of tongs or a fork to gently separate them and submerge them in the liquid. Let the noodles cook according to the package directions, usually about 3-4 minutes. You’ll notice the broth will begin to thicken slightly as the noodles release their starch.
Step 6: Once the noodles are tender but still have a bit of bite, reduce the heat to low. It’s time for the creamy element. Slowly pour in the heavy cream or coconut milk, stirring gently as you go. The broth will transform into a beautiful, opaque, creamy soup. If you’re using the chili garlic sauce for a kick, stir it in now.
Step 7: Taste the broth! This is the most important step. Adjust the seasoning if needed—maybe a splash more soy sauce for saltiness or a dash more vinegar for brightness. Once you’re happy with the flavor, turn off the heat. The ramen is ready to be ladled into bowls.
Step 8: To serve, carefully divide the ramen and broth between two deep bowls. Top each bowl with a halved soft-boiled egg, a generous sprinkle of sliced green onions, and a few strips of nori. Serve immediately while it’s piping hot for the ultimate comforting experience.
Storage & Freshness Guide
- Fridge: Store broth and noodles separately for up to 3 days.
- Freezer: Broth only freezes well for up to 3 months.
- Reviving: Reheat broth, cook fresh noodles in it, then add cream and toppings.
Serving Suggestions
Complementary Dishes
- Simple Cucumber Salad — The cool, crisp, and slightly tangy flavor of a quick-pickled cucumber salad provides a refreshing contrast to the rich and creamy ramen, cleansing the palate between bites.
- Pan-Seared Gyoza — A few crispy, savory dumplings on the side make this feel like a full, restaurant-quality meal. Their juicy filling and golden-brown bottoms are a perfect textural companion.
- Quick-Pickled Radishes — Their sharp, vinegary punch cuts through the creaminess of the broth beautifully, adding a burst of color and a bright, acidic note that lifts the entire dish.
Drinks
- Iced Green Tea — Its clean, slightly bitter notes are fantastic for balancing the richness of the soup, and it’s incredibly refreshing without being sweet.
- Light Lager or Pilsner — A crisp, cold beer with high carbonation acts like a scrub brush for your palate, washing away the creamy residue and preparing you for the next delicious slurp.
- Dry Riesling — If you prefer wine, a dry Riesling with its stone fruit flavors and bright acidity complements the umami and slight heat from the chili sauce perfectly.
Something Sweet
- Matcha White Chocolate Bark — The bittersweet, earthy notes of matcha are a wonderful follow-up to the savory ramen, and the white chocolate provides a smooth, sweet finish that isn’t too heavy.
- Mochi Ice Cream — These little chewy, icy treats are light, fun, and come in so many flavors. A single piece of strawberry or
Creamy One Pot Ramen
Make this easy Creamy One-Pot Ramen in just 30 minutes! Rich, savory broth with minimal cleanup. Get the simple one-pot recipe now!
Ingredients
For the Ingredients & Tools
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1 tbsp avocado oil or sesame oil
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
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1 small yellow onion (thinly sliced)
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6 cups chicken or vegetable broth
-
3 tbsp soy sauce or tamari
-
1 tbsp white miso paste
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1 tbsp rice vinegar
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1 tsp chili garlic sauce (optional, for heat)
-
2 packs ramen noodles (discard the seasoning packets)
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1/2 cup heavy cream or full-fat coconut milk
-
2 soft-boiled eggs (for serving)
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2 green onions (sliced, for garnish)
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1 sheet nori (cut into strips, for garnish)
Instructions
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Start by heating the oil in your Dutch oven or large pot over medium heat. Once the oil shimmers, add the sliced onion and cook for about 3-4 minutes, until it begins to soften and turn translucent.01
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Add the minced garlic and grated ginger to the pot. Stir constantly for about 60-90 seconds. The trick is to cook them just until they’re incredibly fragrant but not browned.02
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Carefully pour in the broth, followed by the soy sauce and rice vinegar. Give everything a good stir, scraping the bottom of the pot to lift any of those delicious browned bits. Bring the liquid to a lively simmer, then reduce the heat to maintain a gentle bubble. Let it cook for about 5 minutes to allow the flavors to meld together.03
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Ladle about 1/2 cup of the hot broth into a small bowl. Add the tablespoon of miso paste and whisk vigorously until it’s completely dissolved and smooth. Pour this mixture back into the main pot and stir to incorporate.04
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Add the ramen noodles directly to the simmering broth. Use a pair of tongs or a fork to gently separate them and submerge them in the liquid. Let the noodles cook according to the package directions, usually about 3-4 minutes.05
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Once the noodles are tender but still have a bit of bite, reduce the heat to low. Slowly pour in the heavy cream or coconut milk, stirring gently as you go. If you’re using the chili garlic sauce for a kick, stir it in now.06
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Taste the broth! Adjust the seasoning if needed—maybe a splash more soy sauce for saltiness or a dash more vinegar for brightness. Once you’re happy with the flavor, turn off the heat.07
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To serve, carefully divide the ramen and broth between two deep bowls. Top each bowl with a halved soft-boiled egg, a generous sprinkle of sliced green onions, and a few strips of nori.08
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