This Vegan 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 konnyaku (shirataki) noodles popping up in supermarkets recently.
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
- Konnyaku 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 any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Vegan Soy Milk Ramen is seriously flavourful, warming and comforting and so easy to make!
- 2 tablespoons sesame oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 cm (1/2 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 soy sauce (tamari if gluten-free)
- 60 g (2oz) shiitake mushrooms, roughly chopped
- Salt + pepper, to taste
- 2 portions ramen noodles (ensure gluten-free if necessary)
- Handful of green leaves I used pea shoots but watercress, baby spinach or cress would all work well
- Kimchi (ensure vegan if necessary)
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, soy sauce, mushrooms and salt + pepper, along with around 1 litre (4 1/4 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
Place the cooked noodles into bowls, top with the tofu, pea shoots and kimchi if desired, and pour over the broth
For extra flavour, you could add one or two dried shiitake mushrooms and some dried kombu seaweed.
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