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.

🍲 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

1. Add your Seitan into a small bowl with coconut aminos, hot sauce, and oil.  Stir and let marinate for  20 minutes.

2. 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.

3. 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.

4. 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.

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

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

7. 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.

🗒 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:

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• 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.

🗒 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.

🤔 Common Questions

Creamy Vegan Ramen

4.87 from 22 votes

🍜 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!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Course Main Dishes

Cuisine Vegan, Vegetarian, Dairy-Free

Servings 4

Calories 594 kcal

Ingredients

  

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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
• 1/4 cup green onion finely chopped
• 1/2 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

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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!

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Notes

Double or triple broth for freezing.  Simply let it cool then store in tight sealed jar or container in the freezer.

Nutrition

Serving: 4 | Calories: 594kcal | Carbohydrates: 82.7g | Protein: 20g | Fat: 21.3g | Saturated Fat: 7.2g | Polyunsaturated Fat: 4.9g | Sodium: 1097.2mg | Fiber: 7.5g | Sugar: 9.8g

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Disclaimer: This post was sponsored by Sweet Earth Foods