This vegan ramen has all the components of traditional ramen, but each component is prepared vegan style with no compromise on flavor.

Creamy Vegan Ramen Bowl

Let me preface this post by saying this recipe is NOT meant to be made in a microwave. Gone are the days of instant ramen noodles, put down that styrofoam cup Linda! The ramen dishes you hear about today are beautifully crafted noodle bowls, filled to the brim with all the veggies and flavours of the world. As always, I’ve taken this trendy dish and put my FoodByMaria vegan stamp on it and let me tell you it’s absolutely fabulous. It has all the components of traditional ramen; broth, toppings, and ramen noodles, but each component is prepared vegan style with no compromise on flavour.

This vegan ramen has all the components of traditional ramen, but each component is prepared vegan style with no compromise on flavor.

This vegan ramen has all the components of traditional ramen, but each component is prepared vegan style with no compromise on flavor.

This vegan ramen has all the components of traditional ramen, but each component is prepared vegan style with no compromise on flavor.

Broth

Let’s start at the beginning. Every great steaming bowl of ramen starts with the perfect broth. You can always go out and buy a pre-made version but I really urge you to take the time and give this one a try. You can even make it in large batches and freeze it for later use. TRUST me you will be able to taste the difference. This vegan ramen broth recipe has a lot of components that build in a creamy umami base that will highlight all of the other toppings.

This vegan ramen has all the components of traditional ramen, but each component is prepared vegan style with no compromise on flavor.

This vegan ramen has all the components of traditional ramen, but each component is prepared vegan style with no compromise on flavor.

Vegan Value

If you don’t know by now, just because something is “vegan”, that doesn’t mean it has to be complex, fancy, or intimidating. Making small substitutions in all of your cooking can be really easy, and ingredients you thought you couldn’t live without (see: dairy, meat, cheese etc) won’t feel so necessary. People are so used to their norms, and eating what they grew up eating, making these types of changes can seem scary. Fear not! You have the power to make these changes and decide how you want to live your life.

This Creamy Vegan Ramen was actually so easy to create. I was inspired by my Vegan Potstickers and my favourite vegan plant-based seitan strips.

I wanted to create one dish that incorporated Sweet Earth Foods protein packed seitan strips with an Asian flair. A lot of people think of tofu when they hear vegan substitute, seitan is like the cool older sister. I wanted to use seitan for this vegan ramen for a few reasons:

  • It’s high in protein, for example, 3oz of tofu contains only 40% the amount of protein in the same amount of seitan
  • Seitan is ancient plant-based protein developed by Buddhist monk or seitan is a clean-plant based protein.
  • It is a good source of iron, manganese, phosphorus, magnesium, and calcium.

I used bok choi, Vegan Potstickers, and Sweet Earth Foods seitan strips

This vegan ramen has all the components of traditional ramen, but each component is prepared vegan style with no compromise on flavor.

Toppings

What makes Ramen so fun and always changing is the wide array of toppings you can choose from. For this vegan ramen recipe, I used bok choi, Vegan Potstickers, and Sweet Earth Foods tempeh. Get creative and switch any of these out for other veggies like corn, broccoli, spinach, kimchi, basically all the things. I think that’s why ramen is so relevant right now, there are no rules on how to make it. So go turn on some good music, get in your kitchen, do a dance, and make this bomb ass Creamy Vegan Ramen!

Check out the recipe below and don’t forget to let me know what you think over at @foodbymaria and below in the comments! Tag #foodbymaria and #fearnotfoodisyourfriend so I can see all your beautiful recreations.

This vegan ramen has all the components of traditional ramen, but each component is prepared vegan style with no compromise on flavor.

Sponsored and made in collaboration with Sweet Earth Foods

Print

Creamy Vegan Ramen Bowl

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Main Dishes
  • Cuisine: Vegan

Ingredients

Ramen Broth:

  • 1 tbsp coconut oil
  • 2 cloves of garlic, finely chopped
  • 1 inch cube of ginger, finely chopped
  • 1 heaped tbsp. white miso paste
  • 1 tbsp. vegetable stock paste
  • 1 tbsp. peanut butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. chili sauce
  • 3 tbsp. lime juice
  • 4 cups of water
  • 1/4 cup green onion, finely chopped
  • 1/2 cup cilantro, fresh

For the Seitan:

Toppings:

  • Steamed dumplings
  • Steamed boy choi – can also add vegetables like corn, cooked spinach, mushroom and brocolli.
  • 2 packets cooked ramen noodles

Instructions

Add your Seitan into a small bowl with coconut aminos, hot sauce and oil.  Stir and let marinate for  20 minutes.

Into a medium sized sauce pan add your coconut oil and heat on medium for 30 seconds before adding the ginger and garlic.  Cook for 1 minute, stirring frequently to avoid burning. Reduce heat to low and add your miso paste, vegetable stock paste and peanut butter.  Stir, removing clumps and combining all ingredients. Now add your coconut aminos, chili sauce and lime.  Cook on low heat for 3 minutes or until extremely fragrant. Add water and bring mixture to a boil then simmer for 10 minutes.  Add green onions and cilantro before turning off heat and setting aside.

Heat a cast iron skillet on medium for 30 seconds before adding the marinated seitan.  Cook for 4-5 minutes on each side. You want it crispy but still soft.  Once cooked set aside.

Steam your vegetables and dumplings of choice, season lightly and set aside.

Cook your noodles, strain and set aside.

To assemble your Ramen, add your noodles to a bowl, followed by your desired amount of broth. Top with veggies, dumplings and Seitan. Serve topped with fresh green onion, cilantro and chili oil.

Enjoy!


Notes

Double or triple broth for freezing.  Simply let it cool then store in tight sealed jar or container in the freezer.

Disclaimer: This post was sponsored by Sweet Earth Foods

10 Comments
  • Nicole Hope
    Posted at 01:51h, 07 May Reply

    I’m curious about heating the miso. I thought miso is sensitive to high temperatures? I just care about getting the MOST nutrients out of this goodness. Thank you for this inspiration 💗

    • Maria Koutsogiannis
      Posted at 08:27h, 07 May Reply

      Most broths have heated Miso in them and I don’t suggest eating it cold and raw. You can try it and just use the same instructions and add it later. I am 100% for most nutrients but I also love flavour, full bodied dishes with desirable non-grainy consistencies. Let me know how you get on xxx

  • Amy
    Posted at 03:40h, 13 May Reply

    This is absolutely delicious! I was planning on using the remaining broth butler the next few days but I only ended up with maybe a serve left as I couldn’t stop drinking it. Love the fact that you can add what you like. I used mushrooms and broccoli and it was completely to my taste. Spicy, creamy, zingy(may have added a tad more lime), it’s really raally good and so simple and quick to make. I love a recipe that is full of flavour and vegetables and quick to make. Will definitely be making this again and will try with small amount of chilli to give to my kids.

  • Taylor Haine
    Posted at 21:26h, 13 May Reply

    this recipe was super simple, delicious, and versatile!!!! for veggies I did bok choy, corn, red pepper, and carrots. for the protein I did baked tofu in some coconut aminos and sesame oil. topped it all with roasted peanuts! SO delicious. Doubled the recipe for leftovers! Thank you, Maria!

    • Maria Koutsogiannis
      Posted at 17:03h, 14 May Reply

      YES!! Thank you so much for the love Taylor, glad to hear you loved it!

  • Amanda Ryland
    Posted at 18:34h, 21 June Reply

    Amazing recipe and it was everything I crave in a ramen plus super simple and easy

  • Emily Baldwin
    Posted at 07:52h, 20 July Reply

    This ramen was incredible! I couldn’t stop eating so hardly had any leftovers! My boyfriend and I both loved it. Thanks for the amazing recipes Maria!!

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