5 Best Vegan Ramen Recipes

delicious plant based noodle dishes

If you think ramen is just for late-night snacks, think again! These five best vegan ramen recipes are here to change the game, bringing all the flavor without the meat. From a hearty Miso Ramen with Tofu to a zesty Spicy Chili Ramen, there's something for everyone. Ever tried Creamy Coconut Curry Ramen? It's like a warm hug in a bowl. Stick around to discover how to whip up these tasty dishes that'll impress even your pickiest friends!

Miso Ramen With Tofu and Vegetables

Miso ramen with tofu and vegetables is a delicious and hearty vegan dish that brings together the rich umami flavors of miso paste and the freshness of seasonal vegetables.

This comforting bowl of ramen is perfect for a cozy night in or when you're looking to impress guests with a flavorful, plant-based meal. The combination of soft tofu, vibrant vegetables, and chewy noodles makes for a satisfying and nutritious experience that's sure to warm you up from the inside out.

Ingredients:

  • 4 cups vegetable broth
  • 2 tablespoons miso paste (white or red)
  • 200g firm tofu, cubed
  • 2 packs of ramen noodles (ensure they're vegan)
  • 1 cup bok choy, chopped
  • 1 cup mushrooms, sliced (shiitake or button)
  • 1 carrot, julienned
  • 2 green onions, sliced
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • Soy sauce, to taste
  • Sesame seeds, for garnish

Instructions:

In a large pot, heat the sesame oil over medium heat and sauté the garlic and ginger until fragrant.

Next, add the sliced mushrooms, carrots, and bok choy, cooking until slightly tender.

Pour in the vegetable broth and bring it to a simmer.

In a separate bowl, whisk together the miso paste with a ladle of the hot broth until dissolved, then stir it back into the pot.

Add the cubed tofu and ramen noodles, cooking according to the noodle package instructions until they're tender.

Season with soy sauce to taste and garnish with sliced green onions and sesame seeds before serving.

Extra Tips:

For added depth of flavor, consider incorporating other vegetables like spinach, snow peas, or bell peppers based on your preferences or what you have on hand.

If you prefer a spicier kick, a splash of chili oil or some sliced fresh chili can be added to the broth.

Additionally, if you want a creamier texture, you can blend a portion of the soup with tofu and return it to the pot.

Enjoy this dish fresh, but leftovers can be stored in the fridge for up to 3 days; just be aware that the noodles may absorb some of the broth.

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Spicy Chili Ramen

spicy noodle soup dish

Spicy Chili Ramen is a delicious and warming vegan dish that combines the rich umami flavors of broth with the fiery kick of chili. Perfect for those chilly nights or when you crave something with a bit of heat, this ramen is easy to prepare and can be customized with your favorite vegetables or toppings.

The spice level can be adjusted according to your preference, making it a versatile meal that everyone can enjoy.

Ingredients:

  • 4 cups vegetable broth
  • 2 packs of ramen noodles (vegan)
  • 2 tablespoons sesame oil
  • 1 tablespoon chili paste (adjust to taste)
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, minced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup bok choy, chopped
  • 1 red bell pepper, sliced
  • 2 green onions, chopped
  • Sesame seeds for garnish
  • Fresh cilantro for garnish

Instructions:

In a large pot, heat the sesame oil over medium heat and add the minced garlic and ginger, sautéing until fragrant.

Add the sliced mushrooms and red bell pepper, cooking until they soften. Pour in the vegetable broth, chili paste, and soy sauce, bringing the mixture to a simmer.

Add the ramen noodles and cook according to package instructions, usually around 3-5 minutes. Stir in the chopped bok choy for the last minute of cooking.

Once the noodles are tender, remove the pot from heat. Serve the ramen hot, garnished with chopped green onions, sesame seeds, and fresh cilantro.

Extra Tips:

To improve the flavor of your Spicy Chili Ramen, consider adding a splash of lime juice before serving for a fresh zing.

You can also experiment with different vegetables like spinach, carrots, or snap peas for added nutrition and texture.

For a heartier meal, include some tofu or tempeh, which can be marinated and pan-fried before adding to the ramen.

Adjust the amount of chili paste based on your spice tolerance, and don't hesitate to get creative with toppings—sliced avocado or nori can add a delightful twist!

Creamy Coconut Curry Ramen

Creamy Coconut Curry Ramen is a delightful and comforting dish that combines the rich flavors of coconut milk and aromatic curry spices with tender noodles and fresh vegetables. This vegan ramen is perfect for those chilly evenings or whenever you crave a bowl of warmth and satisfaction.

With its creamy texture and vibrant taste, this dish is sure to impress both vegans and non-vegans alike. Let's explore the ingredients and cooking process to create this delicious meal!

Ingredients:

  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 2 teaspoons maple syrup
  • 1 teaspoon lime juice
  • 200g ramen noodles (or any preferred noodles)
  • 1 cup baby spinach
  • 1 cup sliced mushrooms
  • 1 red bell pepper, sliced
  • Fresh cilantro, for garnish
  • Lime wedges, for serving
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To prepare the Creamy Coconut Curry Ramen, start by heating the coconut oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.

Stir in the minced garlic and grated ginger, cooking until fragrant for about 1 minute. Then, add the red curry paste and mix well, allowing it to cook for an additional 2 minutes.

Pour in the coconut milk, vegetable broth, soy sauce, maple syrup, and lime juice, stirring to combine. Bring the mixture to a simmer and let it cook for about 10 minutes.

Meanwhile, cook the ramen noodles according to package instructions, then drain and set aside.

Once the broth has simmered, add in the baby spinach, sliced mushrooms, and red bell pepper, cooking for another 5 minutes until the vegetables are tender.

Finally, divide the cooked noodles among bowls and ladle the hot curry broth over them. Garnish with fresh cilantro and serve with lime wedges on the side.

Extra tips for cooking this dish: Feel free to customize the vegetables based on your preferences or what you have on hand, as carrots, broccoli, or snap peas also work well in this recipe.

If you like a spicier kick, consider adding a dash of sriracha or red pepper flakes. For a more substantial meal, you can also include tofu or chickpeas for added protein.

Make sure to taste the broth and adjust the seasoning with more soy sauce or lime juice to suit your flavor preference before serving.

Shoyu Ramen With Seaweed and Spinach

seaweed spinach shoyu ramen

Shoyu Ramen with Seaweed and Spinach is a delightful vegan take on the classic Japanese noodle dish. This flavorful bowl features a rich soy sauce-based broth, tender noodles, and nutrient-packed greens, making it a comforting and satisfying meal.

The addition of seaweed not only improves the umami flavor but also provides essential minerals, while fresh spinach adds a vibrant touch and boosts the nutritional profile. Perfect for a cozy night in or impressing guests, this ramen is both easy to prepare and immensely rewarding.

Ingredients:

  • 4 cups vegetable broth
  • 1/4 cup soy sauce
  • 2 tablespoons miso paste
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • 200g ramen noodles (fresh or dried)
  • 1 cup fresh spinach
  • 1 sheet nori, cut into strips
  • 1 green onion, chopped
  • Optional: chili oil, sesame seeds for garnish

Cooking Instructions:

In a large pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.

Add the vegetable broth and bring to a simmer. Stir in the soy sauce and miso paste, ensuring the miso is fully dissolved.

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Cook the ramen noodles according to the package instructions, then drain and rinse under cold water.

Add the cooked noodles to the broth, followed by the fresh spinach and allow it to wilt for about 1-2 minutes.

Serve the ramen hot, garnished with nori strips, chopped green onion, and a drizzle of chili oil or a sprinkle of sesame seeds if desired.

Extra Tips:

For an even richer flavor, allow the broth to simmer for a longer period before adding the noodles and spinach.

You can also experiment with different toppings such as mushrooms, tofu, or bean sprouts to customize the dish to your liking.

If you're using dried ramen noodles, make sure to adjust the cooking time accordingly.

Always taste the broth before serving and adjust the seasoning with extra soy sauce or miso for a deeper flavor.

Enjoy your homemade vegan shoyu ramen!

Peanut Butter Ramen With Broccoli and Carrots

Peanut Butter Ramen with Broccoli and Carrots is a delicious and nutritious vegan dish that combines the rich creaminess of peanut butter with fresh vegetables and hearty noodles. This quick and easy recipe is perfect for busy weeknights and can be customized with your favorite toppings. The broccoli and carrots not only add color and texture but also provide essential nutrients, making this meal satisfying and wholesome.

Ingredients:

  • 2 servings of ramen noodles (preferably whole grain or gluten-free)
  • 1 cup broccoli florets
  • 1 cup carrots, thinly sliced
  • 3 tablespoons peanut butter (smooth or crunchy)
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup (optional)
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 ½ cups vegetable broth
  • Chopped green onions and sesame seeds for garnish

Instructions:

Begin by cooking the ramen noodles according to package instructions; drain and set aside.

In a large skillet or saucepan, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.

Then, add the broccoli and carrots, stirring frequently for about 4-5 minutes until they start to soften.

Pour in the vegetable broth, soy sauce, and maple syrup (if using), followed by the peanut butter, stirring until well combined and the sauce is smooth.

Finally, add the cooked ramen noodles to the skillet, tossing everything together until the noodles are fully coated in the peanut sauce and heated through.

Extra Tips:

For added flavor, consider incorporating chili paste or sriracha for a spicy kick.

You can also toss in other vegetables like bell peppers, snap peas, or spinach, depending on your preference.

If you like a creamier consistency, feel free to adjust the amount of peanut butter and broth to your liking.

This dish can be served hot or cold, making it a versatile option for meal prep. Enjoy garnishing with fresh herbs or crushed peanuts for an extra layer of texture!


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