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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.

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)

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

Find it online: https://thefamilycooking.com/creamy-vegan-ramen/