Soups

Creamy Vegan Ramen

A white bowl filled with creamy vegan ramen, showcasing noodles topped with pieces of meat and broccoli. A pair of chopsticks gracefully lifts a portion, while a light-colored napkin and wooden board set the background scene. - 1

Prep

15 minutes

Cook

35 minutes

Yield

4

🍜 Ditch the instant noodles for this restaurant-worthy creamy vegan ramen, featuring a rich umami broth, protein-packed seitan, and customizable toppings - better than takeout and ready in 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! This creamy vegan ramen is a beautifully crafted noodle bowl filled to the brim with veggies and incredible flavors. As always, I’ve taken this trendy dish and put my FoodByMaria vegan stamp on it – think rich, creamy broth, perfectly cooked noodles, and customizable toppings that’ll make you forget all about those instant packages.

❤️ Why You’ll Love Creamy Vegan Ramen

  • Rich and Creamy: The velvety ramen broth is seriously the star here, creating a luxurious base that’ll have you craving more.
  • Versatile: Customize with whatever veggies you have in your fridge and add your own toppings to make it uniquely yours.
  • Packed with Flavor: The umami-rich broth combines with perfectly seasoned toppings for a restaurant-worthy bowl.
  • Protein-Rich: This creamy vegan ramen features seitan strips that pack more protein than tofu, making this a satisfying meal.
A wooden cutting board with two lime halves and chopsticks is surrounded by bowls of broccoli, noodles, chopped greens, and sauce. Nearby are a garlic bulb, cilantro, and uncooked tempeh slices on a white surface—perfect for crafting creamy vegan ramen. - 2

🍲 Ingredients

Homemade Broth – The heart and soul of this creamy vegan ramen. While store-bought works, my homemade version creates a rich umami base that elevates every component. Make extra to freeze – you’ll thank yourself later! The combination of miso, vegetable stock, and coconut aminos creates depth that rivals traditional ramen broths.

Seitan Strips – This protein powerhouse contains 2.5 times more protein than tofu. Developed by Buddhist monks, seitan is rich in iron, manganese, phosphorus, magnesium, and calcium. It absorbs flavors beautifully while maintaining a satisfying, meaty texture.

👩‍🍳 How to Make Creamy Vegan Ramen

A ceramic bowl filled with golden-brown, rectangular tempeh pieces sits on a white surface. The lightly textured tempeh hints at a marinade, possibly meant to complement the rich flavors of creamy vegan ramen. - 3
  1. Add your Seitan into a small bowl with coconut aminos, hot sauce, and oil. Stir and let marinate for 20 minutes.
A white saucepan on a stovetop holds a simmering creamy vegan ramen sauce, with a wooden spoon resting inside. The stove, black with visible burners, contrasts beautifully against the light-colored backsplash in the background. - 4
  1. 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.
A white saucepan filled with creamy brown peanut sauce sits on a light surface, reminiscent of a mouthwatering creamy vegan ramen. A wooden spoon is partially submerged in the sauce, gently stirring the smooth and glossy mixture. - 5
  1. 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.
Golden brown tempeh pieces sizzle in the skillet, perfectly sautéed and nestled beside a bed of creamy vegan ramen, all displayed in a light-colored pan. - 6
  1. 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.
A white bowl with creamy vegan ramen and wooden chopsticks rests on a light surface. Nearby, another bowl with ramen noodles awaits. A cutting board with chopped vegetables and a cloth lie to the side, completing the scene. - 7

  1. Steam your vegetables and dumplings of choice, season lightly, and set aside.

  2. Cook your noodles, strain, and set aside.

Two bowls of ramen soup sit on a light surface. One bowl is filled with ramen noodles in a savory broth. Nearby, a wooden cutting board holds chopped green onions and a cloth napkin. The rich color suggests the delicious depth of creamy vegan ramen. - 8
  1. 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.
Two bowls of creamy vegan ramen with broccoli, dumplings, and grilled tofu are garnished with cilantro. A pair of chopsticks rests on one bowl. Chopped green onions sit on a cutting board nearby, accompanied by a white cloth. - 9

🗒 Tips and Tricks

  • Broth: Let your broth simmer long enough to develop deep flavors. Don’t rush this step – it’s where the magic happens.
  • Noodles: Cook your ramen noodles until they are just al dente. They’ll continue cooking slightly in the hot broth.
  • Seitan: Marinate the seitan thoroughly and achieve a nice sear for maximum flavor.
  • Assembly Order: Layer noodles first, then hot broth, followed by toppings. This ensures everything stays at the right temperature.
  • Make Extra: Double the broth recipe and freeze portions for quick future meals.

🗒 Substitutions

Here are some simple substitutions that can be easily made to make the creamy vegan ramen your own:

  • Noodles: Traditional ramen noodles can be swapped for rice noodles, udon, or even gluten-free options. Each type creates a different but equally delicious experience.
  • Protein: While seitan is very protein-rich, you can also try marinated tofu , tempeh, or even king oyster mushrooms for variety. Each brings its own texture and protein profile.
  • Broth Base: If you don’t have miso, combine tahini with soy sauce for a similar umami effect. Coconut milk can replace other creamy elements for extra richness.
  • Vegetables: Mix and match with bok choy, corn, broccoli, spinach, or kimchi. Fresh, frozen, or fermented vegetables all work beautifully.
  • Toppings: For added texture and flavor, experiment with different oils (chili, garlic, sesame), fresh herbs, or crushed nuts.
A white bowl filled with creamy vegan ramen, showcasing noodles topped with pieces of meat and broccoli. A pair of chopsticks gracefully lifts a portion, while a light-colored napkin and wooden board set the background scene. - 10

🗒 Best served with

  • Easy Vegan Carrot Salad
  • Vegan Rice Paper Rolls with Peanut Sauce
  • Easy Asian-Style Tuna Lettuce Wraps
  • Easy Air Fryer Crab Cakes

👝 How to Store Leftovers

Store broth and noodles separately in airtight containers. The broth can be kept for 4 days in the fridge or 3 months in the freezer. Reheat the broth separately and add fresh noodles for best results.

A bowl of creamy vegan ramen features bok choy, seitan, and dumplings, all garnished with chili sauce. Chopsticks rest on the bowl atop a beige cloth napkin. Nearby are small bowls filled with extra seitan, greens, and chili sauce for those who crave more flavor. - 11

🤔 Common Questions

Yes! Make the broth in advance and freeze in portions. Cook fresh noodles and prepare toppings when ready to serve.

Fresh ingredients and homemade broth create deeper flavors and better nutrition. Plus, you can control the sodium and avoid preservatives.

Add a splash of more coconut milk or a tablespoon of tahini to the broth for extra richness.

Combining miso, vegetable stock, garlic, ginger, and coconut aminos creates layers of umami flavor that develop as they simmer together.

A bowl of ramen noodles with bok choy, dumplings, and sliced meat, accompanied by chopsticks. A small bowl of greens and another with dumplings are in the background on a neutral cloth-covered surface. - 12

Creamy Vegan Ramen

Video

YouTube video - 13

Ingredients1x2x3x

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
  • ¼ cup green onion finely chopped
  • ½ 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

Toppings:

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

Instructions

  • 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!

Notes

Nutrition

Post A CommentCancel reply

A person serves a fresh salad with tomatoes, greens, and shredded chicken from a large bowl, surrounded by ingredients, lemon slices, water, and smaller salad serving on a marble countertop. - 14

Viral Costco Chicken 🐔

Three large shawarma wraps filled with sliced meat, pickles, red cabbage, and vegetables are arranged on a white plate, garnished with parsley, on a patterned blue tablecloth. - 15

Homemade Doner Kebab Recipe 🍢 (Viral)

A clear glass mug is being filled with yellow juice. Another mug of juice, a plate with yellow cubes, lemons, and a beige cloth are on a light-colored surface in the background. - 16

Frozen Lemon Ginger Cubes 🍋

A plate of food with meat and sauce. - 17

Arayes (Middle Eastern Meat-Stuffed Pita)

A bowl of ramen noodles with bok choy, dumplings, and sliced meat, accompanied by chopsticks. A small bowl of greens and another with dumplings are in the background on a neutral cloth-covered surface. - 18

Creamy Vegan Ramen

Ingredients

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
  • ¼ cup green onion finely chopped
  • ½ 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

Toppings:

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

Instructions

  • 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!

Video

Notes

Nutrition

FoodbyMaria.com

Soups

Creamy Vegan Ramen

A white bowl filled with creamy vegan ramen, showcasing noodles topped with pieces of meat and broccoli. A pair of chopsticks gracefully lifts a portion, while a light-colored napkin and wooden board set the background scene. - 19

Prep

15 minutes

Cook

35 minutes

Yield

4

🍜 Ditch the instant noodles for this restaurant-worthy creamy vegan ramen, featuring a rich umami broth, protein-packed seitan, and customizable toppings - better than takeout and ready in 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! This creamy vegan ramen is a beautifully crafted noodle bowl filled to the brim with veggies and incredible flavors. As always, I’ve taken this trendy dish and put my FoodByMaria vegan stamp on it – think rich, creamy broth, perfectly cooked noodles, and customizable toppings that’ll make you forget all about those instant packages.

❤️ Why You’ll Love Creamy Vegan Ramen

  • Rich and Creamy: The velvety ramen broth is seriously the star here, creating a luxurious base that’ll have you craving more.
  • Versatile: Customize with whatever veggies you have in your fridge and add your own toppings to make it uniquely yours.
  • Packed with Flavor: The umami-rich broth combines with perfectly seasoned toppings for a restaurant-worthy bowl.
  • Protein-Rich: This creamy vegan ramen features seitan strips that pack more protein than tofu, making this a satisfying meal.
A wooden cutting board with two lime halves and chopsticks is surrounded by bowls of broccoli, noodles, chopped greens, and sauce. Nearby are a garlic bulb, cilantro, and uncooked tempeh slices on a white surface—perfect for crafting creamy vegan ramen. - 20

🍲 Ingredients

Homemade Broth – The heart and soul of this creamy vegan ramen. While store-bought works, my homemade version creates a rich umami base that elevates every component. Make extra to freeze – you’ll thank yourself later! The combination of miso, vegetable stock, and coconut aminos creates depth that rivals traditional ramen broths.

Seitan Strips – This protein powerhouse contains 2.5 times more protein than tofu. Developed by Buddhist monks, seitan is rich in iron, manganese, phosphorus, magnesium, and calcium. It absorbs flavors beautifully while maintaining a satisfying, meaty texture.

👩‍🍳 How to Make Creamy Vegan Ramen

A ceramic bowl filled with golden-brown, rectangular tempeh pieces sits on a white surface. The lightly textured tempeh hints at a marinade, possibly meant to complement the rich flavors of creamy vegan ramen. - 21
  1. Add your Seitan into a small bowl with coconut aminos, hot sauce, and oil. Stir and let marinate for 20 minutes.
A white saucepan on a stovetop holds a simmering creamy vegan ramen sauce, with a wooden spoon resting inside. The stove, black with visible burners, contrasts beautifully against the light-colored backsplash in the background. - 22
  1. 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.
A white saucepan filled with creamy brown peanut sauce sits on a light surface, reminiscent of a mouthwatering creamy vegan ramen. A wooden spoon is partially submerged in the sauce, gently stirring the smooth and glossy mixture. - 23
  1. 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.
Golden brown tempeh pieces sizzle in the skillet, perfectly sautéed and nestled beside a bed of creamy vegan ramen, all displayed in a light-colored pan. - 24
  1. 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.
A white bowl with creamy vegan ramen and wooden chopsticks rests on a light surface. Nearby, another bowl with ramen noodles awaits. A cutting board with chopped vegetables and a cloth lie to the side, completing the scene. - 25

  1. Steam your vegetables and dumplings of choice, season lightly, and set aside.

  2. Cook your noodles, strain, and set aside.

Two bowls of ramen soup sit on a light surface. One bowl is filled with ramen noodles in a savory broth. Nearby, a wooden cutting board holds chopped green onions and a cloth napkin. The rich color suggests the delicious depth of creamy vegan ramen. - 26
  1. 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.
Two bowls of creamy vegan ramen with broccoli, dumplings, and grilled tofu are garnished with cilantro. A pair of chopsticks rests on one bowl. Chopped green onions sit on a cutting board nearby, accompanied by a white cloth. - 27

🗒 Tips and Tricks

  • Broth: Let your broth simmer long enough to develop deep flavors. Don’t rush this step – it’s where the magic happens.
  • Noodles: Cook your ramen noodles until they are just al dente. They’ll continue cooking slightly in the hot broth.
  • Seitan: Marinate the seitan thoroughly and achieve a nice sear for maximum flavor.
  • Assembly Order: Layer noodles first, then hot broth, followed by toppings. This ensures everything stays at the right temperature.
  • Make Extra: Double the broth recipe and freeze portions for quick future meals.

🗒 Substitutions

Here are some simple substitutions that can be easily made to make the creamy vegan ramen your own:

  • Noodles: Traditional ramen noodles can be swapped for rice noodles, udon, or even gluten-free options. Each type creates a different but equally delicious experience.
  • Protein: While seitan is very protein-rich, you can also try marinated tofu , tempeh, or even king oyster mushrooms for variety. Each brings its own texture and protein profile.
  • Broth Base: If you don’t have miso, combine tahini with soy sauce for a similar umami effect. Coconut milk can replace other creamy elements for extra richness.
  • Vegetables: Mix and match with bok choy, corn, broccoli, spinach, or kimchi. Fresh, frozen, or fermented vegetables all work beautifully.
  • Toppings: For added texture and flavor, experiment with different oils (chili, garlic, sesame), fresh herbs, or crushed nuts.
A white bowl filled with creamy vegan ramen, showcasing noodles topped with pieces of meat and broccoli. A pair of chopsticks gracefully lifts a portion, while a light-colored napkin and wooden board set the background scene. - 28

🗒 Best served with

  • Easy Vegan Carrot Salad
  • Vegan Rice Paper Rolls with Peanut Sauce
  • Easy Asian-Style Tuna Lettuce Wraps
  • Easy Air Fryer Crab Cakes

👝 How to Store Leftovers

Store broth and noodles separately in airtight containers. The broth can be kept for 4 days in the fridge or 3 months in the freezer. Reheat the broth separately and add fresh noodles for best results.

A bowl of creamy vegan ramen features bok choy, seitan, and dumplings, all garnished with chili sauce. Chopsticks rest on the bowl atop a beige cloth napkin. Nearby are small bowls filled with extra seitan, greens, and chili sauce for those who crave more flavor. - 29

🤔 Common Questions

Yes! Make the broth in advance and freeze in portions. Cook fresh noodles and prepare toppings when ready to serve.

Fresh ingredients and homemade broth create deeper flavors and better nutrition. Plus, you can control the sodium and avoid preservatives.

Add a splash of more coconut milk or a tablespoon of tahini to the broth for extra richness.

Combining miso, vegetable stock, garlic, ginger, and coconut aminos creates layers of umami flavor that develop as they simmer together.

A bowl of ramen noodles with bok choy, dumplings, and sliced meat, accompanied by chopsticks. A small bowl of greens and another with dumplings are in the background on a neutral cloth-covered surface. - 30

Creamy Vegan Ramen

Video

YouTube video - 31

Ingredients1x2x3x

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
  • ¼ cup green onion finely chopped
  • ½ 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

Toppings:

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

Instructions

  • 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!

Notes

Nutrition

Post A CommentCancel reply

A person serves a fresh salad with tomatoes, greens, and shredded chicken from a large bowl, surrounded by ingredients, lemon slices, water, and smaller salad serving on a marble countertop. - 32

Viral Costco Chicken 🐔

Three large shawarma wraps filled with sliced meat, pickles, red cabbage, and vegetables are arranged on a white plate, garnished with parsley, on a patterned blue tablecloth. - 33

Homemade Doner Kebab Recipe 🍢 (Viral)

A clear glass mug is being filled with yellow juice. Another mug of juice, a plate with yellow cubes, lemons, and a beige cloth are on a light-colored surface in the background. - 34

Frozen Lemon Ginger Cubes 🍋

A plate of food with meat and sauce. - 35

Arayes (Middle Eastern Meat-Stuffed Pita)

Soups

Creamy Vegan Ramen

A white bowl filled with creamy vegan ramen, showcasing noodles topped with pieces of meat and broccoli. A pair of chopsticks gracefully lifts a portion, while a light-colored napkin and wooden board set the background scene. - 36

Prep

15 minutes

Cook

35 minutes

Yield

4

🍜 Ditch the instant noodles for this restaurant-worthy creamy vegan ramen, featuring a rich umami broth, protein-packed seitan, and customizable toppings - better than takeout and ready in 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! This creamy vegan ramen is a beautifully crafted noodle bowl filled to the brim with veggies and incredible flavors. As always, I’ve taken this trendy dish and put my FoodByMaria vegan stamp on it – think rich, creamy broth, perfectly cooked noodles, and customizable toppings that’ll make you forget all about those instant packages.

❤️ Why You’ll Love Creamy Vegan Ramen

  • Rich and Creamy: The velvety ramen broth is seriously the star here, creating a luxurious base that’ll have you craving more.
  • Versatile: Customize with whatever veggies you have in your fridge and add your own toppings to make it uniquely yours.
  • Packed with Flavor: The umami-rich broth combines with perfectly seasoned toppings for a restaurant-worthy bowl.
  • Protein-Rich: This creamy vegan ramen features seitan strips that pack more protein than tofu, making this a satisfying meal.
A wooden cutting board with two lime halves and chopsticks is surrounded by bowls of broccoli, noodles, chopped greens, and sauce. Nearby are a garlic bulb, cilantro, and uncooked tempeh slices on a white surface—perfect for crafting creamy vegan ramen. - 37

🍲 Ingredients

Homemade Broth – The heart and soul of this creamy vegan ramen. While store-bought works, my homemade version creates a rich umami base that elevates every component. Make extra to freeze – you’ll thank yourself later! The combination of miso, vegetable stock, and coconut aminos creates depth that rivals traditional ramen broths.

Seitan Strips – This protein powerhouse contains 2.5 times more protein than tofu. Developed by Buddhist monks, seitan is rich in iron, manganese, phosphorus, magnesium, and calcium. It absorbs flavors beautifully while maintaining a satisfying, meaty texture.

👩‍🍳 How to Make Creamy Vegan Ramen

A ceramic bowl filled with golden-brown, rectangular tempeh pieces sits on a white surface. The lightly textured tempeh hints at a marinade, possibly meant to complement the rich flavors of creamy vegan ramen. - 38
  1. Add your Seitan into a small bowl with coconut aminos, hot sauce, and oil. Stir and let marinate for 20 minutes.
A white saucepan on a stovetop holds a simmering creamy vegan ramen sauce, with a wooden spoon resting inside. The stove, black with visible burners, contrasts beautifully against the light-colored backsplash in the background. - 39
  1. 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.
A white saucepan filled with creamy brown peanut sauce sits on a light surface, reminiscent of a mouthwatering creamy vegan ramen. A wooden spoon is partially submerged in the sauce, gently stirring the smooth and glossy mixture. - 40
  1. 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.
Golden brown tempeh pieces sizzle in the skillet, perfectly sautéed and nestled beside a bed of creamy vegan ramen, all displayed in a light-colored pan. - 41
  1. 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.
A white bowl with creamy vegan ramen and wooden chopsticks rests on a light surface. Nearby, another bowl with ramen noodles awaits. A cutting board with chopped vegetables and a cloth lie to the side, completing the scene. - 42

  1. Steam your vegetables and dumplings of choice, season lightly, and set aside.

  2. Cook your noodles, strain, and set aside.

Two bowls of ramen soup sit on a light surface. One bowl is filled with ramen noodles in a savory broth. Nearby, a wooden cutting board holds chopped green onions and a cloth napkin. The rich color suggests the delicious depth of creamy vegan ramen. - 43
  1. 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.
Two bowls of creamy vegan ramen with broccoli, dumplings, and grilled tofu are garnished with cilantro. A pair of chopsticks rests on one bowl. Chopped green onions sit on a cutting board nearby, accompanied by a white cloth. - 44

🗒 Tips and Tricks

  • Broth: Let your broth simmer long enough to develop deep flavors. Don’t rush this step – it’s where the magic happens.
  • Noodles: Cook your ramen noodles until they are just al dente. They’ll continue cooking slightly in the hot broth.
  • Seitan: Marinate the seitan thoroughly and achieve a nice sear for maximum flavor.
  • Assembly Order: Layer noodles first, then hot broth, followed by toppings. This ensures everything stays at the right temperature.
  • Make Extra: Double the broth recipe and freeze portions for quick future meals.

🗒 Substitutions

Here are some simple substitutions that can be easily made to make the creamy vegan ramen your own:

  • Noodles: Traditional ramen noodles can be swapped for rice noodles, udon, or even gluten-free options. Each type creates a different but equally delicious experience.
  • Protein: While seitan is very protein-rich, you can also try marinated tofu , tempeh, or even king oyster mushrooms for variety. Each brings its own texture and protein profile.
  • Broth Base: If you don’t have miso, combine tahini with soy sauce for a similar umami effect. Coconut milk can replace other creamy elements for extra richness.
  • Vegetables: Mix and match with bok choy, corn, broccoli, spinach, or kimchi. Fresh, frozen, or fermented vegetables all work beautifully.
  • Toppings: For added texture and flavor, experiment with different oils (chili, garlic, sesame), fresh herbs, or crushed nuts.
A white bowl filled with creamy vegan ramen, showcasing noodles topped with pieces of meat and broccoli. A pair of chopsticks gracefully lifts a portion, while a light-colored napkin and wooden board set the background scene. - 45

🗒 Best served with

  • Easy Vegan Carrot Salad
  • Vegan Rice Paper Rolls with Peanut Sauce
  • Easy Asian-Style Tuna Lettuce Wraps
  • Easy Air Fryer Crab Cakes

👝 How to Store Leftovers

Store broth and noodles separately in airtight containers. The broth can be kept for 4 days in the fridge or 3 months in the freezer. Reheat the broth separately and add fresh noodles for best results.

A bowl of creamy vegan ramen features bok choy, seitan, and dumplings, all garnished with chili sauce. Chopsticks rest on the bowl atop a beige cloth napkin. Nearby are small bowls filled with extra seitan, greens, and chili sauce for those who crave more flavor. - 46

🤔 Common Questions

Yes! Make the broth in advance and freeze in portions. Cook fresh noodles and prepare toppings when ready to serve.

Fresh ingredients and homemade broth create deeper flavors and better nutrition. Plus, you can control the sodium and avoid preservatives.

Add a splash of more coconut milk or a tablespoon of tahini to the broth for extra richness.

Combining miso, vegetable stock, garlic, ginger, and coconut aminos creates layers of umami flavor that develop as they simmer together.

A bowl of ramen noodles with bok choy, dumplings, and sliced meat, accompanied by chopsticks. A small bowl of greens and another with dumplings are in the background on a neutral cloth-covered surface. - 47

Creamy Vegan Ramen

Video

YouTube video - 48

Ingredients1x2x3x

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
  • ¼ cup green onion finely chopped
  • ½ 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

Toppings:

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

Instructions

  • 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!

Notes

Nutrition

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