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    Recipes » Recipes

    Vegan Soy Milk Ramen (GF)

    Last updated - July 14, 2021; Published - February 4, 2018 By Rhian Williams 4 Comments

    Jump to Recipe Print Recipe

    This Vegan Soy Milk Ramen is:

    • seriously flavourful
    • warming and comforting
    • so easy to make!

    Vegan Soy Milk Ramen (GF)

    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.

    Vegan Soy Milk Ramen (GF)

    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.

    Vegan Soy Milk Ramen (GF)

    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

    Vegan Soy Milk Ramen (GF)

    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.

    Helpful tools to make this Vegan Soy Milk Ramen:

    measuring jug

    Vegan Soy Milk Ramen (GF)

    Vegan Soy Milk Ramen (GF)

    This Vegan 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
    Cook Time: 20 minutes
    Total Time: 30 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.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. Jaqueline

      May 02, 2018 at 9:39 pm

      5 stars
      So delicious - added some dumplings!

      Reply
      • Rhian Williams

        May 02, 2018 at 9:59 pm

        Thank you, great idea!

      • Anonymous

        August 02, 2020 at 12:46 pm

        5 stars
        Delicious, actually, very very delicious 🥰!
        Thank you!

      • Rhian Williams

        August 02, 2020 at 1:37 pm

        Thank you so much!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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