This 10-minute creamy vegan ramen is inspired by a bowl I used to order on repeat from DTLA Ramen—one of those spots where the broth is rich, savory, and somehow comforting without being heavy.
Unlike traditional ramen that simmers for hours, this vegan ramen relies on smart shortcuts—miso paste, soy milk, and aromatics—to build a creamy ramen broth in minutes. And this recipe pairs perfectly with a side of cool and refreshing tofu fresh rolls! And if you’re still craving more noodle recipes, check out my spicy udon noodles, chili garlic noodles, and spicy maggi!
Table of Contents
Key Ingredients and Why They Matter
- Aromatics (shallot, garlic, ginger): These form the flavor base of the broth. Shallots add mild sweetness, while garlic and ginger bring warmth and depth that make the ramen taste slow-simmered—even when it’s not.
- White miso paste: This is the backbone of the vegan ramen broth. White miso adds savory umami and complexity without overpowering the broth, making it taste rich and balanced rather than salty.
- Soy sauce + sriracha: Soy sauce enhances savoriness, while sriracha adds gentle heat and acidity. Together, they create that crave-worthy ramen flavor you usually only get at restaurants.
- Canned tomatoes: A small amount goes a long way. Tomatoes add body and subtle acidity, helping the broth feel fuller and more rounded without tasting tomato-forward.
- Unsweetened soy milk: This is what gives the ramen its creamy texture without coconut milk. Soy milk blends seamlessly into the broth and keeps the flavor neutral, rich, and dairy-free.
- Ramen noodles:Classic ramen noodles cook quickly and absorb the broth beautifully, making this a true quick vegan ramen that doesn’t feel rushed.
The full written recipe with measurements is below on the recipe card.
How to Make the Creamy Vegan Ramen Broth
- Sauté shallots in oil until soft and translucent.
- Add garlic and ginger; cook briefly until fragrant.
- Stir in canned tomatoes and let them simmer to build depth.
- Add vegetable broth, water, soy sauce, sriracha, shiitake mushrooms, tofu, and corn. Bring to a boil, then simmer for 10 minutes.
- Lower heat and stir in the soy milk.
- Add ramen noodles and cook until tender.
- Remove from heat and strain the miso paste through a fine mesh sieve directly into the broth, whisking until smooth.
- Serve with scallions, sesame seeds, and nori.
My Tips for Making Vegan Ramen
Don’t boil the soy milk. High heat can cause it to separate; instead, add it at the end and keep the heat gentle.
Whisk the miso well. Undissolved miso can clump and lead to uneven seasoning.
Season at the end. Miso and soy sauce are salty—always taste before adding extra salt.
Add veggies strategically. Softer vegetables cook best when added with the noodles, not earlier.
Skip coconut milk. It overpowers the miso and changes the ramen’s flavor profile—soy milk keeps it balanced and savory.
Serving Suggestions
I love pairing this vegan ramen with something fresh on the side like my dumpling salad or a smashed cucumber salad to contrast the creamy broth with a little crunch. It also pairs beautifully with fried spring rolls or crispy rice paper dumplings too!
On busy weeknights, this bowl is hearty enough to stand on its own, but you can always customize it with extra toppings like chili crisp, sesame oil, or a soft-boiled mayak egg if you’re vegetarian to make it feel even more indulgent.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
10-Minute Creamy Vegan Ramen Recipe
Ingredients
- 1 tbsp oil
- 1 shallot
- 2 tbsp chopped garlic
- 1 tsp chopped ginger
- 1/2 c canned diced tomatoes
- 12 oz veggie broth , I used the Kroger brand
- 2.5 c water
- 1 tbsp sriracha
- 2 tbsp soy sauce
- 2 tbsp white miso paste
- 3/4 c unsweetened soy milk
- 2 packets ramen noodles
- salt, to taste
Toppings
- 1/4 c corn
- 1/4 c shiitake mushrooms
- 7 ounces extra firm tofu
- 2 tbsp scallions
- 1 tsp sesame seeds
- roasted nori sheets, to taste
Instructions
- Sauté the aromatics: Heat oil in a pot over medium heat. Add the sliced shallots and cook until soft and translucent, allowing their natural sweetness to develop.
- Bloom the garlic and ginger: Add the chopped garlic and ginger and cook briefly, just until fragrant, taking care not to let them brown.
- Build the base: Stir in the canned diced tomatoes and let them simmer for a few minutes to deepen flavor and add body to the broth.
- Simmer the broth with vegetables: Add the vegetable broth, water, soy sauce, sriracha, sliced shiitake mushrooms, tofu, and corn. Bring everything to a boil, then reduce to a gentle simmer and cook for about 10 minutes so the vegetables infuse the broth.
- Make it creamy: Stir in the soy milk until fully incorporated, keeping the heat low to prevent separation.
- Cook noodles and finish: Add the ramen noodles and cook just until tender. Turn off the heat once the noodles are done.
- Add miso smoothly: Remove the pot from the heat. Place the miso paste in a fine mesh sieve and lower it directly into the hot broth. Use a spoon or whisk to dissolve the miso through the sieve, ensuring a smooth, lump-free broth.
- Serve: Ladle the ramen into bowls and top with nori, scallions, and sesame seeds before serving.
Notes
- Storage: Store broth and noodles separately in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop; avoid boiling once soy milk is added.
- Substitutions: Silken tofu works beautifully for a softer texture; oat milk can work but will slightly sweeten the broth.
- Variations: Add chili crisp, sesame oil, or a squeeze of lime for extra depth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQ
Yes. Use gluten-free ramen noodles and tamari instead of soy sauce.
Corn, mushrooms, spinach, bok choy, and scallions all work beautifully in this recipe.
Boiling miso can dull its flavor and probiotic effects. Adding it off heat and straining it through a fine mesh sieve keeps the broth smooth and preserves its umami depth.
You can increase the sriracha, add chili crisp, or finish the bowl with chili oil. Sliced fresno chilies would be great in this too. Keeping the base mildly spicy makes it easier to customize for different heat preferences.
