Last updated - ; Published - By Rhian Williams 4 Comments
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ThisVegan Soy Milk Ramen is:
- seriously flavourful
- warming and comforting
- so easy to make!
Although ramen may traditionally be made using a bone broth, I've discovered it's also possible to make an equally flavour-packed vegan version! This Vegan Soy Milk Ramen has as much umami flavour as its meaty counterpart, but it's much lighter and I personally find it much easier to digest.
This vegan broth is flavoured with nutty sesame, sweet miso, meaty shiitake mushrooms (bonus points if you can add one or two dried shiitake mushroom too!), salty soy sauce (or tamari) and creamy soy milk.
Soy milk in a noodle soup may seem odd, but its delicate flavour actually really balances out the broth - just make sure to use unsweetened soy milk! If you're not into soy milk, it can be substituted with unsweetened almond or oat milk.
You can also add some dried kombu seaweed to the broth too, if you can get hold of it.
Ramen noodles can be bought in most supermarkets, but if you can't find them there, try local health stores, Asian supermarkets or online!
Gluten-free ramen noodles shouldn't be too hard to find either - I especially like the brown rice ones. I've also seen lots of shirataki noodles popping up in supermarkets recently.
Other gluten-free noodle options include:soba (buckwheat) noodles, rice noodles, or spiralised vegetables.
I decided to top this Vegan Soy Milk Ramen with some fried tofu, pea shoots and kimchi, but you can use whatever you fancy.
For more noodle recipes, check out my:
- Tofu Rice Noodle Salad
- Edamame Pesto with Soba Noodles
- Shirataki Noodle Ramen
- Tofu Buckwheat Noodle Soup
- Rice Noodle Soup
- Curry Udon
- Tofu Pad Thai
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.
Helpful tools to make this Vegan Soy Milk Ramen:
measuring jug
Vegan Soy Milk Ramen (GF)
ThisVegan Soy Milk Ramen is seriously flavourful, warming and comforting and so easy to make!
5 from 3 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: Japanese
Keyword: soy milk ramen, vegan ramen, vegetarian ramen
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 2
Calories: 571kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon sesame oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 cm (½ inch) ginger, peeled and minced
- 1 teaspoon ground sesame seeds
- 230 ml (1 cup) unsweetened soy milk (or substitute unsweetened almond or oat milk)
- 1 vegetable stock cube
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- 1 tablespoon tamari (or soy sauce if not gluten-free)
- 60 g (2oz) shiitake mushrooms, roughly chopped
- Salt + pepper, to taste
- 2 portions ramen noodles (ensure gluten-free if necessary)
To serve (optional):
- Tofu
- Handful of green leaves I used pea shoots but watercress, baby spinach or cress would all work well
- Kimchi (ensure vegan if necessary)
Instructions
Heat the sesame oil in a pan and add onion, garlic, ginger and sesame seeds once hot
Fry for around 10 minutes until softened
Add the soy milk, stock cube, miso, tamari, mushrooms and salt + pepper, along with around 1 litre (4 ¼ cup) of water
Turn up the heat and bring to the boil, then simmer on a low heat for 10 minutes
Meanwhile, cook the ramen noodles according to instructions on packet
To serve:
Place the cooked noodles into bowls, top with the tofu, pea shoots and kimchi if desired, and pour over the broth
Enjoy immediately!
Notes
For extra flavour, you could add one or two dried shiitake mushrooms and some dried kombu seaweed.
Nutrition Facts
Vegan Soy Milk Ramen (GF)
Amount Per Serving
Calories 571
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Jaqueline
So delicious - added some dumplings!Reply
Rhian Williams
Thank you, great idea!
Anonymous
Delicious, actually, very very delicious 🥰!
Thank you!Rhian Williams
Thank you so much!
