Easy Creamy Vegan Ramen Noodles Recipe (2024)

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Easy creamy Vegan Ramen Noodles recipe with the ultimate miso coconut milk broth, air fried tofu cubes, wild mushrooms and a hit of lime. Finish with some fresh herbs or greens, a sprinkling of black sesame seeds or chili pepper for an extra spicy kick.

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The best creamy vegan ramen noodles!

A noodle soup dish of Chinese origin that is now one of the most popular dishes in Japan and also my kitchen.

Because nothing beats slurping homemade ramen noodles out of a big bowl of steamy creamy broth while wrapped up in your favorite cozy blanket. True story you guys!

I started with a base of aromatics, the usual suspects as follows: onion, garlic and ginger, then kicked it up a notch with my homemade harissa and a dash of turmeric.

The Mushrooms:

  • You can sautee some sliced wild mushrooms together with your aromatics, or just add them to the broth with the noodles.
  • Shiitake mushrooms with their umami flavor work perfectly here and are easy to find all year long. I had a few chanterelles leftover in the fridge so I had to make good use of those beauties instead, also you can never go wrong with a mix of oyster mushrooms.

Choosing the Vegan Ramen Noodles:

  • Ideally we’d always have fresh organic noodles available on a Tuesday right? The reality is that most often than not I’m opening up a package of dried ramen I stocked up on while on sale. The brown rice millet variety you can find at Costco is actually great, the secret is to not overcook them.
  • Occasionally I’ll come across an organic spelt ramen variety at Home Goods out of all places that are imported from Germany. Ironically they are the best dried ramen noodles I’ve ever had, go figure!All that being said, soba and zucchini noodles would work just fine here too. I say make use of what you have, right ?!

How to Make Homemade Creamy Miso Ramen Broth:

  1. Miso Baby – You simply can’t have a great bowl of ramen noodles without an amazing broth. This umami flavored, lusciously creamy miso and coconut based broth from scratch delivers in flavor like a boss. It’s super quick and easy to whip up by just whisking together a few simple ingredients. Remember this Miso Noodle Soup? Divine!
  2. Coconut Milk – Make sure to use the full fat canned variety, the unsweetened kind without any extra ingredients. The label should read just plain coconut milk or coconut + water. That’s how you get the magic of that luscious creaminess.

The Tofu:

I air fried firm tofu cubes tossed in tapioca flour, however you can just add plain pressed tofu straight into the broth and it will absorb all those wonderful flavors. Or you can go with your favorite store bought marinated tofu slices like teriyaki or sriracha…whatever rocks your taste buds.

The Ramen Seasonings:

Throw out those super salty packets and just follow the recipe for amoredelicious and healthier way to season your tofu bowls.

Healthy Ramen Toppings Ideas:

Sliced Scallions

Bok Choy or Baby Spinach

Black Sesame Seeds

Red Chili Pepper

Toasted Seaweed / Nori

Steamed or Roasted Broccoli

Shredded Sauteed Cabbage

Bean Sprouts – Moyashi

Sietan Slices.

Make Ahead Easy Ramen:

Everything can be made ahead including the noodles! The secret lies in storing them separately in glass containers in the fridge until ready to serve. The veggie miso broth can even be frozen up to three months on its own.

P.S. If you try this recipe please come back here to rate it, snap a quick photo and tag us with #VeggieSociety on Instagram. It totally makes my day ~ Florentina Xo’s

How to Make Creamy Vegan Ramen Noodles:

Easy Creamy Vegan Ramen Noodles Recipe (8)

5 from 4 votes

Easy Creamy Vegan Ramen Noodles

Easy creamy vegan ramen noodles recipe in a rich and creamy miso coconut milk broth, with air fried tofu cubes, wild mushrooms and a hit of lime.

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Ingredients

TOFU

Toppings Suggestions:

  • Scallions, Bok Choy or Spinach, Black Sesame Seeds, Red Chili Pepper, Toasted Seaweed / Nori, Steamed Broccoli, Shredded Cabbage, Sliced Sietan etc.

US Customary - Metric

Instructions

Air-Fry the Tofu (Optional)

  • In a small bowl mix together the tapioca with paprika and sea salt. Cut the pressed tofu into small cubes and toss them to coat in the tapioca mix.

    Add them to the basket of an air-fryer (or parchment lined baking sheet) and air fry at 400”F for 12 minutes until golden, flipping them half way or shaking the basket/ tray a couple of times. Set aside until needed.

Make the Miso Broth:

  • In a small bowl whisk together the hot veggie stock with the ginger, miso and tamari (+ dulse flakes if using). Set aside until needed.

Prepare the Creamy Ramen Broth:

  • Preheat a medium soup pot over low flame and saute the onion in a drizzle of oil until translucent. (Use water for WFPB + Plantricious compliance).

  • Stir in the turmeric and the harissa and cook a few more minutes and stir in the garlic. Saute for about 20 seconds until fragrant. Add the mushrooms and cook a few more minutes until wilted.

  • Add the coconut milk and bring to a gentle simmer then stir in the miso veggie broth. Taste and adjust seasonings with more tamari or a pinch of sea salt. Add the tofu and remove from heat. Allow it to absorb the flavors from the broth while you make the noodles.

Cook the Noodles:

  • Meanwhile bring a pot of water to a boil and cook the ramen noodles until al dente. To be on the safe side only boil them until they start to separate from the others, just a little too long and they will be overcooked. Best to use a noodle you love and are familiar with here.

  • Drain and rinse then add the noodles to the coconut broth. Serve hot garnished with fresh cilantro and lime wedges on the side.

    Optional: Add red chili peppers for heat.

Video

Notes

  • Ramen is a noodle soup dish of Chinese origin that is now one of the most popular dishes in Japan.
  • Toppings suggestions: Scallions, Bok Choy or Spinach, Black Sesame Seeds, Red Chili Pepper, Toasted Seaweed / Nori, Steamed or roasted Broccoli, Shredded Cabbage, Sliced Sietan etc.

Nutrition

Calories: 631kcal | Carbohydrates: 60g | Protein: 20g | Fat: 37g | Saturated Fat: 26g | Sodium: 2669mg | Potassium: 645mg | Fiber: 8g | Sugar: 10g | Vitamin A: 812IU | Vitamin C: 11mg | Calcium: 175mg | Iron: 6mg

Course: Main Course

Cuisine: Asian

Keyword: noodles, plant based, Vegan Ramen

Servings: 4 people

Calories: 631kcal

Author: Florentina

Vegan Recipes:

Easy Creamy Vegan Ramen Noodles Recipe (2024)

FAQs

How to make ramen creamy? ›

Want a creamier ramen? Add a little mayo to the mix.

Does milk make ramen creamy? ›

We prefer using soy milk over regular milk for a couple of reasons. For one thing, milk can curdle in the presence of certain ingredients, which just creates a gross mess. For another thing, soy milk doesn't just add creaminess. It also provides a naturally sweet flavor that can make an overly spicy ramen more mild.

What can I add to ramen as a vegan? ›

Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat. Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

Why is my ramen so creamy? ›

Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.

What cream to add to ramen? ›

There are two main types of instant ramen: dry and soup-based. Heavy cream can be added to both. When paired with the dry variety, you'll end up with a rich, luscious sauce. Meanwhile, soup-based ramen broth will maintain its liquid consistency but will be slightly more condensed.

What is creamy ramen called? ›

Tonkotsu is a viscous, creamy, and complex ramen made from simmered pork bones. The bones break down and release collagen while cooking, meaning that tonkotsu can be so thick that it coats the back of a spoon.

Can I add cream to ramen? ›

With the right adjustments, it can become just as delicious and satisfying as any homemade dish out there. Fortunately, instant ramen is incredibly versatile and easy to spruce up to fit your personal preferences. If you're a sucker for all things rich and creamy, the simple addition of heavy cream will do the trick.

How to get creamy ramen broth? ›

Soy milk is the secret ingredient that makes my creamy miso ramen EXTRA creamy. Unsweeten Soy Milk provides instant depth and richness to the broth that you can find at restaurants. Dashi Stock also provides instant umami flavor to the broth. Dashi powder is a staple ingredient that I always have in my pantry.

What is a substitute for milk in ramen? ›

Milk options: Soy milk works best, but you can also prepare this recipe using unsweetened oat milk. Some brands of cashew milk will work too — you just want to make sure you select a milk that's creamy/not watery or thin. If you don't mind the flavor, you can also try using canned coconut milk.

How do you thicken vegan ramen? ›

Roasted sweet potatoes make a good topping while also thickening up the broth and giving it a rich, creamy texture when combined with pureed roasted garlic.

How to upgrade ramen vegan? ›

Vegan cheese: Add a vegan processed cheese slice for a creamy, 'cheesy' ramen sauce. Spice: E.g., harissa, chili paste, chili oil, red pepper flakes, hot sauce/sriracha – there are plenty of ways to make spicy vegetable ramen. Add it to taste. Toasted sesame oil: Just a small amount adds a rich, nutty flavor depth.

How to spice up vegan ramen? ›

Add any toppings you like. I added sweet red bell peppers, green onions, baby bok choy and this smoked tofu. I roasted both my bell peppers and bok choy so it added a smoky flavor to the soup, but you don't have to do this.

Which ramen broth is creamy? ›

Tonkotsu ramen is a deliciously creamy pork bone broth traditionally served up with long thin noodles and topped with a variety of ingredients.

How to make ramen more creamy reddit? ›

Butter and minced garlic in a pan, once the garlic starts to smell (30 seconds or so) add splash of stock to the hot pan, after about a minute add splash of cream, after about a minute add your salt, stir, and then noodles.

What's the white stuff in ramen? ›

You might have noticed that ramen often comes with little pink and white pinwheels on top. These are naruto, one of the most popular types of kamaboko for a ramen topping. Kamaboko is a steamed fish cake made from surimi paste, which is a mix of different fishes, starches, egg white and seasonings.

What does adding milk to ramen do? ›

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

How does tonkotsu ramen get creamy? ›

Tonkotsu ramen & Tonkatsu

Tonkotsu is the pork bone broth which we are centering all our love around today. Creamy and cloudy, we get to this point by boiling the bones for hours on end. As mentioned, this kind of ramen comes from modern day f*ckuoka.

What can I add to ramen to thicken it? ›

How do you thicken ramen broth? If you prefer a thicker broth, whisk in a mixture of cornstarch combined with cold water and allow to simmer for a few minutes. Add more as needed until it is the desired consistency. The amount of cornstarch and water will vary according to how much broth is being used.

References

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