I’m soup-rised that I haven’t shared this amazing recipe with you… my Creamy Vegan Ramen.
No More Ramen Seasoning Packs!
First and foremost, let’s forget everything we know about cooking instant ramen noodles, because there’s a chance you’ve been missing out on this recipe. I want you to push aside those seasoning packs, and prepare yourself for a ramen noodle soup that’s packed with more authentic flavors and ingredients!
This recipe is an amazing choice to consider during the cooler weather when you’re feeling a bit more snuggly than usual. Warm soup for me always feels like a comforting hug, and I love that it can serve as a dish that you can make unique every time due to the endless choice of toppings to add in your bowl. It makes the experience much more flavorful compared to simply following what’s in the package of your instant noodle mix. (Heads up, I’ve got some tasty topping ideas for you listed below in the directions section!)
Let’s get started on this instant breakfast, lunch, and dinner!
Ingredients
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 1/2 tsp chili paste (more if you like spicier)
- 4 cups vegetable broth
- 2 cups water
- 2 large mushrooms-sliced
- 2 tbsp miso paste
- 4 scallions, white and green parts separated
- 1 can unsweetened coconut milk
- 2-3 cups broccoli
- 1 tsp salt
- 3 packs instant ramen noodles (you will not be using the seasoning packets)
Directions
In a large pot, heat your sesame oil. Add your garlic next, then cook for about 2-3 minutes.
Add in the chili paste, broth, water, mushrooms, miso paste and the scallion whites next. Bring all of this to a simmer and cook for about 10 minutes.
Afterwards, add in the coconut milk, broccoli, and salt, and simmer for another 5-10 minutes.
Finally, add in your ramen noodles until it’s cooked to your liking!
Serve in bowls, get those chopsticks ready, and add your favorite toppings! This is my favorite part as I get to be so creative with my meal, and I’ll know that whatever I add will taste amazing. Depending on what time of day I’m craving this, I could use different ingredients for breakfast, lunch, and dinner. It’s also great to have a ton of options if you’re making this recipe for others so that everybody has a choice in creating their best version of ramen soup!
Here’s some topping ideas for you that I think go hand in hand with this Creamy Vegan Ramen recipe:
- Hardboiled egg
- Scallion greens
- Tofu
- Chicken
- Steak
- Shrimp
- Nori/seaweed
- Broccoli
- Carrots
- Kimchi
- Sesame seeds
- Chili oil
- Bok choy
I hope this ramen brings you the warmth and comfort that it does for me! Feel free to share your thoughts, ideas, and experience with this recipe by leaving a comment below or tagging me in an Instagram post using my handle @mysavorycravings, where I post more food-related content and inspiration. Thank you for all of your support and Happy cravings!
Creamy Vegan Ramen
Ingredients
- 1 tbsp sesame oil
- 4 garlic cloves minced
- 2 cups water
- 2 large mushrooms sliced
- 2 tbsp miso paste
- 4 scallions white and green parts separated
- 1 can unsweetened coconut milk
- 2-3 cups broccoli
- 1 tsp salt
- 3 packs instant ramen noodles you will not be using the seasoning packs
Instructions
- In a large pot, heat your sesame oil. Add your garlic next, then cook for about 2-3 minutes.
- Add in the chili paste, broth, water, mushrooms, miso paste and the scallion whites next. Bring all of this to a simmer and cook for about 10 minutes.
- Afterwards, add in the coconut milk, broccoli, and salt, and simmer for another 5-10 minutes.
- Add in your ramen noodles until it’s cooked to your liking!
- Finally, serve in bowls when ready and add your favorite toppings!
Notes
