Creamy Vegan Ramen

  • Recipe
  • Nutrition
  • Notes

Creamy Vegan Ramen (Total Time 30 Minutes --- Servings 4)


Creamy Vegan Ramen

Amount Per Serving

Calories 327Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 7g35%

Carbohydrates 46g15%

Fiber 5g20%

Sugar 8g9%

Protein 11g22%

*Percent Daily Values are based on a 2000 calorie diet.


This isn't a traditional clear ramen noodle soup. If you prefer a soup/broth which isn't creamy, simply leave out the cornstarch and add more vegetable broth.

Recipe serves 4. Nutrition facts are for one serving.

This creamy vegan homemade ramen soup is packed with flavorful vegetables and a spicy Thai twist. The recipe is super easy to make with a touch of healthy thrown in. It's the perfect quick vegan weeknight dinner and ready in around 30 minutes - you can’t beat that!

Cuisine Asian

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Servings 4


1/2 tbsp oil e.g. sesame oil

1/2 large onion diced

3 garlic cloves minced

3/4 tbsp fresh ginger grated

1 medium red pepper sliced

10 oz (280 g) fresh mushrooms sliced

2 cups small (200 g) cauliflower florets

1 tsp curry powder or 1 tbsp Thai curry paste

1 tsp sea salt or less/more to taste

1/2 tsp onion powder

Black pepper to taste

Pinch of red pepper flakes

2 cups (500 ml) vegetable broth

6 oz (170 g) ramen noodles or rice noodles if gluten-free

1/4 cup (60 ml) dairy-free heavy cream or coconut cream

1 1/2 tbsp cornstarch or arrowroot flour (*see notes)

2 tbsp peanut butter

1 tbsp soy sauce

1/2 tbsp balsamic vinegar or rice vinegar

Fresh herbs and peanuts to garnish


Heat oil in a skillet over medium heat and sauté the onion for a few minutes. Add the garlic, fresh ginger, red pepper, and mushrooms. Sauté for a further few minutes.

Now add cauliflower florets, all spices, and 2 cups of vegetable broth.

Bring to a boil and let simmer with a lid on for about 10 minutes or until

the cauliflower is softened.

Meanwhile, cook the ramen noodles (or rice noodles) in a pot according to package instructions.

In a small bowl, mix dairy-free heavy creamy (or coconut cream) with

cornstarch or arrowroot flour and add the mixture to the skillet (read "Notes" below).

Stir in peanut butter, soy sauce, and balsamic vinegar. Taste and adjust

seasonings, adding more salt/pepper/spices if needed.

Finally, add the cooked noodles and stir to combine. Garnish with herbs and peanuts. Enjoy!