Vegan Ramen Recipe Creamy and Deliciously Easy to Make

Ramen is a beloved comfort food around the world, and making a creamy, vegan version is easier than you might think. This vegan ramen recipe offers a luscious, velvety broth that’s rich in flavor and texture without relying on any animal products.

Perfect for chilly evenings or whenever you crave something warm and satisfying, this dish combines wholesome ingredients like coconut milk, mushrooms, and miso to create a savory bowl of goodness. Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your routine, this recipe will quickly become a go-to.

The best part? It’s completely customizable, so you can tailor it to your favorite veggies and toppings.

Get ready to dive into a bowl of creamy, dreamy ramen that’s packed with nutrients and bursting with umami. Plus, it’s a fantastic way to impress friends and family with a vibrant vegan dish that doesn’t compromise on taste or texture.

Let’s jump into why this recipe stands out and how you can make it right in your own kitchen!

Why You’ll Love This Recipe

This creamy vegan ramen is a perfect blend of hearty and healthy. The creamy broth is silky smooth thanks to coconut milk, which adds richness without overpowering the delicate flavors of the mushrooms, miso, and fresh veggies.

It’s also incredibly versatile—you can swap in your favorite greens, tofu, or noodles to suit your taste and dietary needs. The recipe is straightforward and perfect for both beginners and seasoned cooks looking for a quick, satisfying meal.

Moreover, it’s packed with wholesome ingredients that fuel your body with fiber, protein, and essential vitamins. If you love dishes that soothe your soul and nourish your body, this vegan ramen is a must-try.

Ingredients

• 200g ramen noodles (fresh or dried, check for egg-free to keep vegan)
• 1 tablespoon sesame oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 150g shiitake mushrooms, sliced
• 4 cups vegetable broth (low sodium preferred)
• 1 cup coconut milk (full fat for creaminess)
• 2 tablespoons white miso paste
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 cup baby spinach or kale
• 1 medium carrot, julienned
• 2 green onions, sliced thinly
• Optional toppings: toasted sesame seeds, nori strips, chili flakes, firm tofu cubes

Equipment

• Large pot or Dutch oven
• Medium saucepan
• Chef’s knife
• Cutting board
• Grater for ginger
• Measuring cups and spoons
• Wooden spoon or ladle
• Strainer or colander for noodles

Instructions

1. Prepare the noodles: Cook the ramen noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
2. Sauté aromatics and mushrooms: Heat the sesame oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.
3. Add mushrooms: Toss in the sliced shiitake mushrooms and cook for 5-6 minutes until softened and slightly browned.
4. Create the broth: Pour in the vegetable broth and bring to a simmer. Stir in the coconut milk, white miso paste, soy sauce, rice vinegar, and maple syrup. Mix well until the miso dissolves completely.
5. Simmer the soup: Allow the broth to simmer gently for about 10 minutes to blend all the flavors.
6. Add veggies: Stir in the baby spinach and julienned carrots. Cook until the greens wilt, about 2 minutes.
7. Assemble the ramen bowls: Divide the cooked noodles into serving bowls. Ladle the hot broth and vegetables over the noodles.
8. Garnish and serve: Top with sliced green onions, toasted sesame seeds, nori strips, chili flakes, or tofu cubes if using. Serve immediately for the best experience.

Tips & Variations

Use vegetable broth that’s rich in umami to enhance the depth of flavor without needing animal products.

• For extra protein: Add baked or pan-fried tofu, tempeh, or edamame beans.
• Make it spicy: Toss in some Sriracha, chili oil, or fresh sliced chili peppers.
• Switch up the veggies: Try bok choy, bean sprouts, corn, or zucchini ribbons.
• Use different noodles: Rice noodles or soba noodles work well if you prefer gluten-free or a different texture.
• Boost creaminess: Blend a small portion of the soup with soaked cashews or silken tofu before adding the final broth to achieve an even richer texture.

Nutrition Facts

Serving Suggestions

This vegan ramen shines on its own but also pairs wonderfully with a side of crunchy vegetable spring rolls or a light Asian-inspired salad.

For a heartier meal, serve alongside steamed dumplings or a simple cucumber salad with rice vinegar and sesame seeds. Don’t forget to have some hot green tea or a refreshing yuzu lemonade to complement the flavors.

Looking for more creamy vegan sauces and dishes? Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

For a sweet finish, the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious is a great choice. And if you want a soft, homemade bread to accompany your ramen, try our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

Creating a creamy vegan ramen at home is a delightful way to enjoy a warm, nourishing meal that satisfies all your cravings. This recipe combines the rich creaminess of coconut milk with the umami depth of miso and mushrooms, resulting in a bowl that’s both comforting and packed with flavor.

It’s versatile, easy to customize, and perfect for any day of the week. Whether you’re new to vegan cooking or a longtime plant-based eater, this ramen will become a staple in your recipe collection.

So grab your ingredients, gather your favorite toppings, and enjoy a bowl of pure, creamy ramen goodness that will keep you coming back for more!

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