Creamy Vegan Ramen
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 flavors 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 flavor.
Why you’ll love this vegan ramen:
- Creamy: The creamy ramen broth is seriously the star here and really makes any ramen delicious
- Versatile: Customize with the veggies you have in your fridge or are trying to use up. Add your own toppings to make it your own
- Flavorful: It’s not just creamy, this ramen is full of flavor from the delicious umami base in the broth. Yum!
Here are the key ingredients you’ll need to make this 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.
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 an ancient plant-based protein developed by Buddhist monks or seitan is a clean-plant-based protein.
- It is a good source of iron, manganese, phosphorus, magnesium, and calcium.
Toppings: 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 flavors.
How to make vegan ramen:
1. Add your Seitan into a small bowl with coconut aminos, hot sauce, and oil. Stir and let marinate for 20 minutes.
2. Into a medium-sized saucepan 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.
3. 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 the heat and setting aside.
4. 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.
5. Steam your vegetables and dumplings of choice, season lightly, and set aside.
6. Cook your noodles, strain, and set aside.
7. 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.
Expert Tips & FAQ:
Going 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.
Freezing the Broth: Double or triple broth for freezing. Simply let it cool then store in tight sealed jar or container in the freezer.
Toppings: Get creative and use different veggies or whatever you have on hand. Corn, broccoli, spinach, kimchi, seriously, this dish is versatile and customizable.
Other recipes you’ll love:
- Vegan Grits & Creamy Beans & Collards
- Refried Beans & Avocado Tacos
- Hearty Vegetable + Mixed Bean Stew
- Vegan BBQ Black Bean Meatballs
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Sponsored and made in collaboration with Sweet Earth Foods.
Creamy Vegan Ramen
- 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 or Tempeh
- 1 cup Seitan or Tempeh
- 1 tbsp. coconut aminos
- 1 tsp. hot sauce
- 1 tsp. olive oil
- season to taste
- Steamed dumplings
- Steamed boy choi - can also add vegetables like corn cooked spinach, mushroom and brocolli.
- 2 packets cooked ramen noodles
- Add your Seitan or Tempeh 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 or tempeh. 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. Enjoy!
Disclaimer: This post was sponsored by Sweet Earth Foods
Hi, what can I use to supplement the coconut aminos?
Soy Sauce or Tamari!
I didnt gave some if the ingredients including seitan so I replaced it with this vegan meat I found😅. Let me just say…I LOVED the recipe and vegan meat including plant – based sausages or plant – based meat chunks can work! This recipe is SO much better thab buying it from a resteraunt!!
I am so glad you loved it, my friend!
I think you’ve confused seitan with tempeh.
Otherwise, great recipe.
nope! These are just new images and I suggest experimenting with the protein in the blog post! Glad you loved it!
I thought the same thing. Might be less confusing if the recipe mentions the pictures use tempeh.
Did the edit I just made help?
This is utterly devine, I am so smug about it I actually scoff at restaurant Ramen! So rich and flavorful, the only thing is, I can not stop guzzling the broth- i do not recommend making extra to freeze because you won’t, you will neck it all immediately however many portions you make. Thank you so much!
Hahah! I love it! Thanks so much for the love!