Description
This creamy vegan ramen recipe offers a comforting and delicious plant-based twist on traditional ramen. It features tender ramen noodles in a rich coconut milk and miso broth, infused with sesame oil, garlic, ginger, and sautéed mushrooms, then finished with fresh baby spinach and vibrant green onions. Perfect for a quick, satisfying meal in just 25 minutes.
Ingredients
Scale
Ramen Base
- 200g ramen noodles
- 1 tablespoon sesame oil
- 4 cups vegetable broth
- 1 can (400ml) coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon miso paste
Vegetables & Aromatics
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, chopped
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
Optional Toppings
- Sesame seeds
- Chili flakes
Instructions
- Cook the Noodles: Prepare the ramen noodles according to the package instructions. Drain and set aside once tender to ensure they’re ready to add to the broth later.
- Sauté Aromatics and Mushrooms: Heat sesame oil in a pot over medium heat. Add minced garlic, grated ginger, and sliced mushrooms. Sauté until the mushrooms become tender and aromatic, about 3-5 minutes, which builds the broth’s flavor foundation.
- Add Broth and Flavorings: Stir in the vegetable broth, coconut milk, soy sauce, and miso paste. Mix thoroughly to dissolve the miso and combine all flavors evenly.
- Simmer the Soup: Bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld together and the broth to thicken slightly.
- Combine and Serve: Add the baby spinach and cooked ramen noodles to the pot. Stir gently to combine and warm the spinach. Serve the ramen hot, garnished with chopped green onions and optional toppings such as sesame seeds and chili flakes for an extra kick.
Notes
- For an even richer broth, consider lightly toasting the miso paste before adding the liquids.
- Feel free to add other vegetables like shredded carrots or bok choy for more texture and nutrition.
- Adjust soy sauce quantity to taste, especially if using a low sodium version.
- To keep it gluten-free, use gluten-free ramen noodles and tamari instead of soy sauce.
- Leftover ramen broth can be stored in the fridge for up to 3 days and reheated gently.
