Creamy Vegan Ramen

Why You’ll Love This Recipe

This ramen is incredibly satisfying and easy to customize. The creamy broth has a deep, umami flavor that feels indulgent while staying dairy-free and plant-based. It’s quick enough for a weeknight meal, comforting on a chilly day, and impressive enough to serve to guests. Plus, it’s packed with nutrients from the vegetables and healthy fats from the coconut milk or cashews.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ramen noodles (vegan-friendly)
• Sesame oil or neutral oil
• Garlic
• Fresh ginger
• Green onions
• Miso paste
• Soy sauce or tamari
• Vegetable broth
• Coconut milk or cashew cream
• Mushrooms (shiitake or cremini)
• Baby spinach or bok choy
• Tofu (optional, for added protein)
• Chili oil or sriracha (optional, for spice)
• Lime wedges (for serving)
• Sesame seeds and extra green onions (for garnish)

Directions

1. Sauté aromatics: In a large pot, heat sesame oil over medium heat. Add minced garlic, grated ginger, and chopped green onions. Cook for 1–2 minutes until fragrant.
2. Build the broth: Stir in miso paste and soy sauce. Add sliced mushrooms and sauté for 3–4 minutes. Pour in vegetable broth and bring to a simmer.
3. Make it creamy: Stir in coconut milk (or prepared cashew cream) and simmer for another 5 minutes to blend the flavors.
4. Cook the noodles: In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.
5. Add greens and tofu: Stir spinach or bok choy into the broth until wilted. If using tofu, add cubes of pan-fried or baked tofu.
6. Assemble and serve: Divide cooked noodles into bowls. Ladle the creamy broth and vegetables over the noodles. Top with chili oil, sesame seeds, lime wedges, and extra green onions.

Servings and timing

Servings: 2–3
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

• Spicy version: Stir in chili garlic sauce or sriracha for heat.
• Nut-free version: Use oat milk or soy milk instead of coconut or cashew cream.
• Different veggies: Add corn, shredded carrots, edamame, or roasted sweet potato.
• Gluten-free option: Use rice noodles or gluten-free ramen and tamari.
• Thai twist: Add a spoonful of red curry paste for extra spice and depth.

Storage/Reheating

Store broth and noodles separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth on the stove over medium heat and add the noodles just before serving to avoid them getting too soft. You can freeze the broth without noodles for up to 1 month. Add fresh noodles when ready to serve.

FAQs

Can I use any type of ramen noodles?

Yes, just ensure they’re vegan. You can also use rice noodles, soba, or udon for a variation.

What can I use instead of coconut milk?

Cashew cream, oat milk, or soy milk are great alternatives for a creamy base.

Is miso paste vegan?

Most miso pastes are vegan, but always check the label to be sure there are no fish-based ingredients.

How can I make this gluten-free?

Use gluten-free noodles and tamari instead of soy sauce.

Can I make this ramen spicy?

Yes, add chili oil, sriracha, or red pepper flakes to the broth or as a topping.

What’s the best tofu to use?

Firm or extra-firm tofu works best. Pan-fry or bake it for the best texture.

Can I use fresh vegetables?

Yes, add your favorites—spinach, bok choy, mushrooms, bell peppers, or shredded cabbage all work well.

Can I prep this ahead of time?

Yes, you can make the broth in advance and store it for up to 3 days. Cook noodles fresh for best texture.

Can I add protein besides tofu?

Chickpeas, edamame, or seitan are great plant-based protein alternatives.

How do I thicken the broth?

Simmering with coconut milk naturally thickens it, but you can blend in a few soaked cashews or add a teaspoon of cornstarch slurry if desired.

Conclusion

Creamy Vegan Ramen is a cozy, flavor-packed bowl of comfort that proves plant-based meals can be just as rich and satisfying as their traditional counterparts. With a deeply savory broth, slurpable noodles, and plenty of veggie goodness, it’s perfect for any night of the week. Customize it your way, and enjoy a bowl of pure, creamy deliciousness.

Creamy Vegan Ramen

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Creamy Vegan Ramen is a plant-based take on the classic comfort food, featuring a rich, umami-packed broth made with miso, coconut milk or cashew cream, and loaded with noodles, veggies, and optional tofu for a hearty, satisfying meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2–3 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian-Inspired
• Diet: Vegan

Ingredients

• 2–3 servings vegan ramen noodles
• 1 tablespoon sesame oil or neutral oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, chopped (plus more for garnish)
• 1 tablespoon miso paste
• 1 tablespoon soy sauce or tamari
• 3 cups vegetable broth
• 1 cup coconut milk or 1/2 cup cashew cream
• 1 cup sliced mushrooms (shiitake or cremini)
• 1 cup baby spinach or chopped bok choy
• 1/2 block firm tofu, cubed and pan-fried (optional)
• Chili oil or sriracha (optional, for heat)
• Sesame seeds, for garnish
• 1 lime, cut into wedges (for serving)

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Instructions

1. Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and green onions. Sauté for 1–2 minutes until fragrant.
2. Stir in miso paste and soy sauce. Add mushrooms and cook for 3–4 minutes until softened.
3. Pour in vegetable broth and bring to a simmer. Stir in coconut milk or cashew cream and simmer for 5 more minutes.
4. In a separate pot, cook ramen noodles according to package instructions. Drain and set aside.
5. Add spinach or bok choy to the broth and stir until wilted. If using tofu, add it at this stage.
6. Divide cooked noodles into bowls. Ladle creamy broth and vegetables over the noodles.
7. Top with chili oil, sesame seeds, lime wedges, and additional green onions. Serve hot.

Notes

• Use tamari and gluten-free noodles to make it gluten-free.
• Cashew cream can be made by blending soaked cashews with water until smooth.
• Add sriracha or red pepper flakes to spice it up.
• Store broth and noodles separately to maintain best texture when reheating.

Nutrition

• Serving Size: 1 bowl
• Calories: 460
• Sugar: 4g
• Sodium: 840mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 0mg