This creamy vegan ramen recipe is packed with flavorful vegetables and a spicy Thai twist. It’s super easy to make with a touch of healthy thrown in. It’s the perfect quick vegan weeknight dinner and ready in around 30 minutes – you can’t beat that!
If you’re in love with ramen, you’re not alone. Ramen is a pretty popular meal all around the world and for good reason. It’s tasty, versatile, easy to make, and furthermore inexpensive. It doesn’t take much to whip up a large batch, which is why it’s such a sought out dish in many countries.
Everyone has their own version of ramen. If you don’t believe me, simply make a post on your Facebook asking for ramen ideas. It will quickly fill up with all the ideas and ways people make ramen.
Did you know there are multiple ways to say “ramen?” Of course, most of them are cultural pronunciations, but those pronunciations are widely accepted as correct in the areas they’re spoken in. For example, in the United States, there’s a common debate on whether it’s “ray-men” or “rah-men.” Both options are used pretty popular making them both correct under linguistic ruling.
However, the original and correct way to pronounce “ramen” is difficult for those who don’t speak Japanese since the “r” is very different than what English speakers are used to. In the end, Japanese natives state that the closest pronunciation they find acceptable is “rah-men.”
What Kind Of Noodles Are Ramen?
There is quite the messy history with ramen since the dish has been adapted across various Asian cultures as it made its way around the world. The origin of ramen is definitely Asian and is officially credited to China by historians. However, it has become the national food of Japan and there’s a bit of a story of how it made the jump.
In other words, there are a lot of names for the noodles used in ramen, but they remain the same noodle style across the various styles. The type of noodle doesn’t change, but the style of ramen dish does. Here are a few different types of ramen you might run into.
Shoyu – This type of ramen gets its salty flavor from a soy sauce-based chicken broth.
Shio – This is the more common type of ramen with chicken broth that gets its salty taste and flavor from your basic, run of the mill table salt. In other words, it’s less fussy which is why it’s so popular.
Miso – This ramen with chicken broth gets its salty flavor and overall taste from miso paste which is a common Asian ingredient.
Tonkotsu – This is flavored and salted using a broth made from pork bone. It’s credited as one of the main four types of ramen popularly served across the world.
My ramen version is, of course, vegan and doesn’t contain chicken broth or pork broth!
How to Make Creamy Vegan Ramen?
This homemade vegetable ramen is so easy to make and much healthier than the store-bought stuff which often contains artificial flavors and questionable ingredients.
STEP 1 Heat the oil over medium heat and sauté onion, ginger, garlic, red pepper, and mushrooms for a few minutes.
STEP 2 Add the vegetable broth, cauliflower florets, and all the spices to the skillet and bring it to a boil. Allow it to simmer for 10 minutes.
STEP 3 In a boiling pot, prepare the ramen noodles per the package’s instructions. Then drain.
STEP 4 Mix the cream and cornstarch together in a small bowl before adding it to the skillet with the cauliflower mixture.
STEP 5 Add the peanut butter, soy sauce, and vinegar to the skillet. Mix well.
STEP 6 Add the noodles to the Thai peanut ramen, stir, and enjoy!
The full recipe with ingredients and measurements can be found below in the recipe card!
Helpful Tips and Variations
- Make it more traditional – This isn’t your classic vegetable ramen soup! If you want to make a more traditional ramen noodle soup, remove the cornstarch and add more broth.
- How to store – Ramen is best eaten right as it finishes. If the noodles are stored in the broth, they will become gooey and gross as they continue to soak up the liquid. However, if you don’t mind this issue, you can store ramen in an airtight container in the fridge. This dish does not freeze well.
- Add more vegetables – If you enjoy your veggies, add more to the dish. Some examples are zucchini, squash, broccoli, etc. to liven it up.
- Add tofu for more protein – Vegan ramen sometimes contains tofu which further adds healthy plant-based protein to the dish.
- Make it less spicy – You can remove the crushed red pepper flakes if you’re not a fan of spicy dishes.
- Make it spicier – You can always toss a sliced jalapeño into your Thai peanut ramen. Or add some extra crushed red pepper flakes to kick up the spice a bit more.
If you make this tasty creamy vegan ramen, do let me know in the comments below and please also tag me in your Instagram/Facebook posts with @elavegan and #elavegan.
You also might want to check out my other vegan noodle recipes:
- Thai Coconut Curry Soup
- Peanut Butter Noodles
- Vegan Lasagna Soup
- Vegan Lasagna Roll Ups
- Creamy Pasta Soup
Creamy Vegan Ramen
- 1/2 tbsp oil e.g. sesame oil
- 1/2 large onion diced
- 3 garlic cloves minced
- 3/4 tbsp fresh ginger grated
- 1 medium red pepper sliced
- 10 oz (280 g) fresh mushrooms sliced
- 2 cups small (200 g) cauliflower florets
- 1 tsp curry powder or 1 tbsp Thai curry paste
- 1 tsp sea salt or less/more to taste
- 1/2 tsp onion powder
- Black pepper to taste
- Pinch of red pepper flakes
- 2 cups (500 ml) vegetable broth
- 6 oz (170 g) ramen noodles or rice noodles if gluten-free
- 1/4 cup (60 ml) dairy-free heavy cream or coconut cream
- 1 1/2 tbsp cornstarch or arrowroot flour (*see notes)
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1/2 tbsp balsamic vinegar or rice vinegar
- Fresh herbs and peanuts to garnish
- Heat oil in a skillet over medium heat and sauté the onion for a few minutes. Add the garlic, fresh ginger, red pepper, and mushrooms. Sauté for a further few minutes.
- Now add cauliflower florets, all spices, and 2 cups of vegetable broth.
- Bring to a boil and let simmer with a lid on for about 10 minutes or until the cauliflower is softened.
- Meanwhile, cook the ramen noodles (or rice noodles) in a pot according to package instructions.
- In a small bowl, mix dairy-free heavy creamy (or coconut cream) with cornstarch or arrowroot flour and add the mixture to the skillet (read "Notes" below).
- Stir in peanut butter, soy sauce, and balsamic vinegar. Taste and adjust seasonings, adding more salt/pepper/spices if needed.
- Finally, add the cooked noodles and stir to combine. Garnish with herbs and peanuts. Enjoy!
- This isn't a traditional clear ramen noodle soup. If you prefer a soup/broth which isn't creamy, simply leave out the cornstarch and add more vegetable broth.
- Read the blog post for more helpful tips are variations.
- Recipe serves 4. Nutrition facts are for one serving.
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