10-Minute Creamy Vegan Ramen Recipe

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A quick, creamy vegan ramen made with miso, soy milk, and pantry staples—ready in just 10 minutes and better than takeout.

Prep Time5

Cook Time10

Course: Main Course

Cuisine: korean

Servings:

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.

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.