Vegan ramen is a delicious and satisfying dish that brings together a harmonious blend of flavors and textures. This easy vegan ramen recipe incorporates creamy coconut milk, aromatic spices, and a vegan oyster sauce alternative to create a rich and flavorful broth.
Good all year round, it is best when it is cold and rainy. Adds warmth and comfort as you settle in your home kitchen.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Soups and curries are good too when it's pouring outside.
Ingredients
These are what you'll need but feel free to substitute and make variations using what you have.
- Noodles
- Leeks
- Onions
- Ginger
- Vegan oyster sauce
- Coconut milk
- Soy sauce
- Sesame oil
- Tomatoes
See recipe card for quantities.
Instructions
Cook noodles according to package directions.
Saute aromatics, leeks onions & garlic.
Add vegan oyster sauce, soy sauce, dried mushrooms and any other seasoning you may have.
Add veg stock or water. Boil & turn down to simmer.
Add 1 can of coconut milk.
Sear some toppings to go with your vegan ramen. Found some dumplings and spinach,
Hint: In searing dumplings, feel free to add some water to avoid from sticking. The steam also helps in fully cooking them all the way through.
Substitutions
- Coconut Milk: If you don't have coconut milk or prefer a different flavor, you can substitute it with other plant-based milk alternatives like almond milk, cashew milk, or oat milk. Keep in mind that the flavor and richness may vary slightly.
- Vegan Oyster Sauce Alternative: If you can't find vegan oyster sauce or prefer not to use it, you can substitute it with a combination of soy sauce or tamari and a touch of vegan Worcestershire sauce or mushroom sauce for added depth of flavor.
- Vegetables: Feel free to customize the vegetable selection based on your preferences or what you have on hand. You can substitute or add vegetables like sliced zucchini, snap peas, corn kernels, or bean sprouts.
- Tofu: If you're not a fan of tofu or don't have it available, you can substitute it with other plant-based protein sources like tempeh, seitan, or even chickpeas. Adjust the cooking time accordingly to ensure they are heated through.
- Noodles: While ramen noodles are traditional, you can substitute them with other types of noodles such as udon, rice noodles, or soba noodles. Choose the type that you enjoy or have available.
- Greens: instead of ice berg lettuce, you can use romaine lettuce or spinach
Variations
Vegan coconut ramen is a versatile dish that can be customized to suit your taste preferences. You can get creative and step up your ramen game with these variations. Here are a few variations you can try:
- Spicy Thai Coconut Ramen: Add Thai-inspired flavors by incorporating ingredients like red curry paste, lemongrass, and lime juice. Adjust the spice level to your liking by adding more chili paste or Thai bird's eye chilies.
- Mushroom Coconut Ramen: Enhance the umami flavor by adding a variety of mushrooms such as shiitake, oyster, or enoki mushrooms. Sauté them with the aromatics for a deeper mushroom flavor.
- Almond Coconut Ramen: For a nutty twist, stir in a spoonful of natural peanut butter or peanut sauce into the broth. This adds richness and a hint of sweetness to the dish.
- Green Coconut Ramen: Boost the freshness by adding green vegetables like snow peas, asparagus, or broccoli to the broth. You can also blend some fresh herbs like cilantro or basil into the coconut milk for added flavor.
- Lemongrass Coconut Ramen: Infuse the broth with the fragrant and citrusy notes of lemongrass. Bruise a stalk of lemongrass and simmer it in the broth for about 10 minutes before removing it.
- Kimchi Coconut Ramen: Add a tangy and spicy kick by topping your ramen with a spoonful of vegan kimchi. The fermented flavors of kimchi complement the creamy coconut broth beautifully.
- Sesame Coconut Ramen: Drizzle some toasted sesame oil over the finished ramen for a nutty aroma and flavor. You can also sprinkle toasted sesame seeds as a garnish.
Feel free to mix and match these variations or come up with your own creative twists. The beauty of vegan coconut ramen is that it can be adapted to suit your preferences and the ingredients you have on hand. Enjoy exploring different flavors and making this dish your own!
Storage
If you have leftover vegan coconut ramen, it can be stored for later consumption. Here are some tips for storing and reheating:
- Refrigeration: Transfer the leftover ramen, including the broth and toppings, to an airtight container. Place it in the refrigerator within two hours of cooking. Properly stored, it can last for up to 3-4 days.
- Noodles: Noodles tend to absorb liquid and can become mushy when stored in the broth. To maintain their texture, you can store the noodles separately from the broth. Cooked noodles can be stored in a separate container and refrigerated. When ready to eat, reheat the broth and add the noodles.
- Toppings: If you have toppings like tofu or vegetables that you want to retain their freshness and texture, store them separately from the broth as well. This way, you can reheat them separately and add them to the ramen when serving.
- Reheating: To reheat the vegan coconut ramen, you can do so on the stovetop or in the microwave. If reheating on the stovetop, gently heat the broth in a pot over medium heat until it reaches a simmer. Add the noodles and toppings, and cook until heated through. If using the microwave, transfer the broth, noodles, and toppings to a microwave-safe bowl and heat in short intervals, stirring occasionally, until heated to your desired temperature.
- Adjustments: When reheating, you may find that the flavors have intensified or the broth has thickened. You can adjust the consistency by adding a splash of vegetable broth or water. Taste and adjust the seasonings if needed, adding more soy sauce or vegan oyster sauce alternative to enhance the flavors.
Remember to discard any leftovers that have been left at room temperature for more than two hours to ensure food safety. With proper storage and reheating, you can enjoy your vegan coconut ramen for another delicious meal.
Top tip
Keep an open mind with pastes such as miso, nut butters, black bean pastes, gochujang and more.
FAQ
Yes, you can make the broth in advance and store it in the refrigerator for a few days. This can save time when you're ready to assemble and serve the ramen. Just make sure to cool the broth completely before transferring it to an airtight container for storage.
While it is possible to freeze the broth, it's important to note that the texture of the noodles and vegetables may change upon thawing and reheating. If you plan to freeze the ramen, it's best to freeze the broth separately from the noodles and toppings. Thaw the broth in the refrigerator overnight and reheat it on the stovetop before adding freshly cooked noodles and toppings.
Yes, you can use canned coconut cream instead of coconut milk. Coconut cream is thicker and richer, so you may want to dilute it with a bit of water or vegetable broth to achieve the desired consistency for the ramen broth.
Yes, you can make this recipe gluten-free by using gluten-free tamari or soy sauce and ensuring that the vegan oyster sauce alternative you use is also gluten-free. Additionally, choose gluten-free noodles such as rice noodles or gluten-free ramen noodles.
Absolutely! You can add protein to the ramen by including ingredients like tofu, tempeh, seitan, or even cooked chickpeas. These can be added to the broth along with the vegetables or cooked separately and added as toppings when serving.
Yes, you can adjust the spiciness level to your preference. If you prefer a milder ramen, reduce or omit the chili paste. If you like it spicier, you can add more chili paste or even sprinkle some red pepper flakes when serving.
Related
Looking for other recipes like this? Try these:
Easy Vegan Ramen
Ingredients
- 3 tablespoon olive oil
- 3 tablespoon sesame oil
- 1 stalk leek
- 1 whole onion
- 1 tablespoon ginger
- 2 cups stock or water
- 3 tablespoon vegan oyster sauce
- 2 tablespoon soy sauce
- 1 can coconut milk
- ½ cup dried mushrooms
- 2 packs trader Joes noodles or momofuku
- 1 tomato for garnish
Instructions
- Cook noodles in a pot of boiling water for 4 minutes. Drain & set aside.
- Saute aromatics, onions leeks and ginger. Keep stirring till fragrant.
- Add seasonings, soy and vegan oyster sauce.
- Add stock and coconut milk along with dried mushrooms. Bring to boil and simmer down. Adjust seasoning as needed.
- Sear some gyoza and spinach to top. But any sauteed produce will do. Get creative here. Maybe some mirin eggplant, teriyaki mushrooms, stir-fried tofu, air fried potatoes.
- Assemble by serving noodles in a bowl, ladle some broth and top with your desired toppings.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
