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Creamy Vegan Ramen with vegetables in a skillet
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Creamy Vegan Ramen

This creamy vegan homemade ramen soup is packed with flavorful vegetables and a spicy Thai twist. The recipe is 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!
Course Dinner, Side
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Michaela Vais

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.
Nutrition Facts
Creamy Vegan Ramen
Amount per Serving
Calories
327
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
7
g
35
%
Carbohydrates
 
46
g
15
%
Fiber
 
5
g
20
%
Sugar
 
8
g
9
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.