These vegetarian / creamy vegan ramen noodles are everything!
- 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 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:
- 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!
- Coconut Milk – Make sure to use the full fat canned variety, the unsweetened kind without any extra ingredient. The label should read just plain coconut milk or coconut + water. That’s how you get the magic of that luscious creaminess.
The Ramen Seasonings:
Throw out those super salty packets and just follow the recipe for a more delicious and healthier way to season your tofu bowls.
Healthy Ramen Toppings Ideas:
Make Ahead Ramen:
How to Make Easy Creamy Vegan Ramen Noodles Recipe:
Easy Creamy Vegan Ramen Noodles
- 1 cup sliced mushrooms (shiitakes caps, oyster or wild chanterelles)
- 1.5 - 2 cups veggie stock (hot)
- 2 tbsp chickpea miso (or your favorite white miso)
- 1.5 tsp ground ginger (or 1 tbsp fresh ginger root)
- 15 oz can organic coconut milk
- 1/2 yellow onion -chopped
- 2 cloves garlic -minced
- 1.5 tbsp harissa (can be substituted with sriracha or other chili paste)
- 1/2 tsp turmeric
- 2 tbsp tamari sauce
- 1/3 cup fresh cilantro
- 1 lime - quartered for serving
- 2 tsp dulse flakes (OPTIONAL for umami flavor)
- 4 servings spelt or brown rice ramen noodles
- Sea salt + Black Pepper to taste
- 14 oz package organic firm tofu (drained and pressed well)
- 1/4 cup tapioca
- 1 tsp sweet paprika
- 1 pinch sea salt
- Scallions, Bok Choy or Spinach, Black Sesame Seeds, Red Chili Pepper, Toasted Seaweed / Nori, Steamed Broccoli, Shredded Cabbage, Sliced Sietan etc.
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 15 minutes until golden, flipping them half way or shaking the basket/ tray a couple of times. Set aside until needed.
Prepare the Creamy Broth:
- In a small bowl whisk together the ginger, miso, tamari (+ dulse flakes if using) into the hot veggie stock until combined. Set aside until needed.
- Preheat a medium soup pot over low flame and saute the onion in a drizzle of oil, or for WFPB + Plantricious compliance a splash of water or veggie stock until translucent.
- Stir in turmeric and the harissa and cook a few more minutes then stir in the garlic. Saute for about 20 seconds until fragrant. At this point you can add the mushrooms and saute a couple more minutes or reserve to add them fresh straight into the broth before serving.
- Add the coconut milk and bring to a gentle simmer then add 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.
- Add the noodles to the coconut broth and serve hot garnished with fresh cilantro and lime wedges on the side. Optional: Add red chili peppers for heat.
- 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.