Easy Creamy Vegan Ramen | FoodByMaria

Vegan Meals

Creamy Vegan Ramen


15 minutes


35 minutes



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 creamy ramen; broth, toppings, and ramen noodles, but each component is prepared vegan style with no compromise on flavour.

Creamy vegan ramen sitting on countertop with chopsticks bursting with colour from the toppings

Creamy vegan ramen sitting on countertop with chopsticks bursting with colour from the toppings

Creamy Vegan Ramen Broth

Let’s start at the beginning. Every great steaming bowl of creamy 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 creamy ramen broth recipe has a lot of components that build in a creamy umami base that will highlight all of the other toppings.

Vegan Ramen that is easy-to-make and loaded with flavour, sitting on counter ready to eat

The value of being vegan 

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

Source: Healthine

The toppings that’ll complete this Easy Vegan Ramen

What makes Ramen so fun and always changing is the wide array of toppings you can choose from. For this vegan creamy 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! It’s seriously one of the best soup or bowl recipes I have and is loaded with spicy yummy flavours.

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.

Vegan Ramen that is easy-to-make and loaded with flavour, sitting on counter ready to eat

Sponsored and made in collaboration with Sweet Earth Foods.

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Creamy Vegan Ramen

  • Author: Maria Koutsogiannis
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Main Dishes
  • Cuisine: Vegan


Delicious and easy to make Vegan Ramen with all the fixings and toppings that are loaded with flavour and healthy benefits.



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:


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


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 creamy 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.



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

Keywords: Plant-based, Vegan, Ramen, Soup

Disclaimer: This post was sponsored by Sweet Earth Foods

Nicole Hope

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

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


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.

Maria Koutsogiannis


Krista C

Sooooo yummy!!!! We used Bragg liquid aminos because we didn’t have coconut aminos but it was still super delicious!! We are already talking about how we want this to become a staple especially as we enter fall/winter. We added zucchini & broccoli from the garden as well as mushrooms. Very delicious!!

Maria Koutsogiannis

Isn’t it just so good?! So pumped you loved it!

Taylor Haine

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

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

Amanda Ryland

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

Maria Koutsogiannis

Yes! thank you so much Amanda, glad you loved it!


Made this and it was SO delicious! I need to find a better way to blend in the peanut butter and miso but ended up using my immersive blender and it worked perfectly. Love how customizable it is!

Maria Koutsogiannis

OOOO!!! this is awesome – great tip! Thanks for the love Alice!


Oh my GOD, this ramen!!! The broth was so full of flavour, super easy to make too! We loved this and will 100% be making it again. All your recipes are fantastic!

Maria Koutsogiannis

Thank you so much for the love, Kendra! This soup is one of our favourites. Glad you loved it too!


This was delicious!! Thanks for such a tasty recipe. We will definitely make it again.

Maria Koutsogiannis

YESS!! Thanks, Alanna, we’re so glad you enjoyed this Ramen!

Dara Hayes

Absolutely loved making this recipe! Such delicious flavours and the non- vegan boyfriend absolutely devoured it which is always a WIN!

Maria Koutsogiannis

Thank you so much for the love!!

Adrienne Lem

I LOVE RAMEN! I crave it all the time, so the fact that I can make this perfectly umami flavoured broth at home is everything. And it was so easy! I added bok choy, bamboo shoots, corn and nori to mine.

Can you tell me where you buy your Good Earth Seitan Strips in Calgary? I couldn’t find it this past weekend…and was hesitant to try another brand.

Maria Koutsogiannis

You are the best Adrienne, thanks so much! I believe community may sell them if not you can go online and buy them from natural health foods stores in Canada. I hope that helps!

Jessie Tuz

I just discovered ramen this year (I know! but my childhood memories of the instant kind just kept me away) and this recipe is just awesome. I didn’t think it was possible to make restaurant quality ramen at home, but Maria has proved me wrong. I make this with bok choy, mushrooms, broccoli and pan fried tofu cubes and it is drool worthy.

Maria Koutsogiannis

OH MY LORD!!! Jessie, this sounds freaking incredible!


Super tasty and easy to put together! More of a Thai flavor than I was anticipating but very good. Added tofu, mushrooms and carrots

Maria Koutsogiannis

Thank you so much for the love Mackenzie!!

Theresa Madrill

This is literally the most flavorful broth I have ever tasted. I have become a cooking goddess thanks to Maria!! I added dried oyster mushrooms at the end of the cooking of the broth and they were so meaty! I used tofu instead of seitan and it was awesome still!! This is a new family favorite!!

Maria Koutsogiannis

THERESA!! This makes me so happy. Thanks so much for your enthusiasm and love for the recipes!

Mahala Rae

Cooked this to heal my flu, I topped it with Tofu, mushrooms, broccolini, bok and choy and fresh chilli!

Only downside was my noodle choice, being GF it just wasn’t as good as regular ramen noodles

But otherwise full of flavor and goodness

Maria Koutsogiannis

Hey girl, hey! So glad I could be there for you to help heal your flu, I hope you feel better. This broth is one of my favourites. Noted on the GF noodles!

Vicky Loessin

Absolute flavour bomb! Will be making this on repeat.

Maria Koutsogiannis

Thank you so much for your love, Vicky! I love this recipe too!


So delicious & super easy to cook.

Maria Koutsogiannis

Isn’t it just the best?! Thank you!

Caroline Singleton

This recipe has been in the rotation for a few months. It’s truly dreamy and creamy ! All the right textures and flavors. I followed the recipe on the Food by Maria app. Which I luuuub helpful, easy to use and a life saver ! Thank you for everything you do !

Maria Koutsogiannis

You’re an angle, thanks so much for the support, Caroline!


Recommending to everyone I know!

Maria Koutsogiannis



Super delicious recipe! We were looking for a vegan ramen soup recipe and we are going to stick with this one for sure. Perfect flavors, we’ll balanced. This will become a classic at our place. Thank you for the great recipe!

Maria Koutsogiannis

YES!!! thanks so much hun!

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