Creamy vegan ramen is delicious, flavorful, and healthy comfort food, packed with nutrients that will give you an immunity boost. Ready in just 30 minutes!
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garlic, minced
- 1 medium carrot, shredded
- 6 cups hot water (or vegetable stock)
- 1/4 cup miso paste
- 2 tablespoons smooth peanut butter
- 2 cups fresh shiitake mushrooms (or brown mushrooms), thinly sliced
- 3 packs dried ramen noodles (about 200 grams)
- 1 tablespoon green onions, finely chopped
- 1/4 teaspoon ground black pepper (optional, to taste)
- For serving:
- 1/4 cup shelled edamame beans, cooked
- 1/4 cup frozen sweet corn, thawed
- 1/4 cup carrot, shredded
- 2 tablespoons green onions, finely chopped
- 1 tablespoon sesame seeds
- Heat oil in a 5.5 quart Dutch oven over medium-high until the oil is sizzling hot, about 1 minute. Add onion, ginger, and garlic and sauté until tender and fragrant, about 1 minute.
- Stir in carrot and cook until tender, about 2 minutes.
- Slowly pour in hot water (or stock). Stir occasionally and bring it to a simmer, about 3-4 minutes.
- Stir in miso paste and peanut butter and mix well until dissolved, about 2 minutes.
- Add mushrooms and simmer over medium heat until tender, about 3-4 minutes
- Add ramen noodles in the miso broth and cook according to package instructions until soft, about 2-3 minutes. Make sure to stir the noodles with chopsticks or a fork so that they don’t stick to each other.
- Stir in green onions and season with black pepper, if desired. Turn off the heat and set the pot to the side.
- Use a steel mesh strainer or a slotted spoon to transfer the ramen noodles into serving bowls. Use a soup ladle to slowly add the soup and mushrooms over the noodles. Top with spoonfuls of corn, edamame, shredded carrots, and green onions.
- Sprinkle sesame seeds on top and serve immediately.
Make it gluten free: You can make this gluten-free by using gluten-free ramen noodles and soy sauce.
How to store: This creamy vegan ramen is best eaten fresh, but it does store surprisingly well. If storing for more than a few hours, it’s best to drain and store the noodles and broth separately so the noodles don’t become too soft.
How to reheat: Reheat on the stovetop over medium heat. If you stored your noodles separately, wait to add them until the broth is hot, then heat until warmed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Keywords: creamy vegan ramen, how to make ramen, vegan ramen, miso ramen, vegetarian ramen, creamy ramen,