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Creamy Vegan Ramen

A comforting and flavorful vegan ramen featuring a creamy broth made from cashews, topped with crispy tofu, and vibrant vegetables. This recipe is entirely plant-based and packed with umami.

Prep Time
40 minutes
Cook Time
20 minutes
Servings
2
Ingredients
  • 200 g Ramen Noodles
  • 200 g Extra Firm Tofu
  • 1/2 cup Raw Cashews (soaked)
  • 4 cups Vegetable Broth
  • 2 tbsp Soy Sauce or Tamari
  • 1 tbsp Mirin
  • 1 tbsp Sesame Oil
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 100 g Shiitake Mushrooms
  • 1 cup Spinach
  • 1/2 cup Corn Kernels
  • 2 Scallions
  • 2 sheets Nori Seaweed

Prepare the Tofu

Press the extra-firm tofu to remove excess water. Cut into cubes and pan-fry in sesame oil until golden brown and crispy. Set aside.

Make the Cashew Cream

Drain the soaked cashews. In a blender, combine the cashews with 1 cup of vegetable broth. Blend until smooth and creamy. Add more broth if needed to reach desired consistency.

Create the Broth

In a pot, heat sesame oil over medium heat. Add minced garlic and grated ginger and cook until fragrant. Add sliced shiitake mushrooms and cook until softened. Pour in the remaining vegetable broth and bring to a simmer. Stir in the cashew cream, soy sauce (or tamari), and mirin. Adjust seasoning to taste.

Cook the Noodles

Cook ramen noodles according to package directions. Drain well.

Assemble the Ramen

Divide the cooked ramen noodles between two bowls. Pour the creamy broth over the noodles. Top with crispy tofu, spinach, corn kernels, and chopped scallions. Garnish with nori seaweed.

Serve

Serve immediately and enjoy!

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: ~160kcal, Protein: ~8g, Fat: ~7g, Carbohydrates: ~18g

Other Considerations for Nutrition

This recipe is naturally vegan. Use tamari instead of soy sauce for a gluten-free option. The nutritional content can be enhanced by adding more vegetables.

← Creamy Coconut Laksa with Prawns and Tofu Homemade Ravioli with Sage Butter →

FAQ

  • Can I use other types of nuts for the cream?

    Yes, you can use almonds or macadamia nuts, but the flavor and texture will be slightly different.
  • Can I add more vegetables?

    Absolutely! Feel free to add other vegetables like bok choy, carrots, or bamboo shoots.
  • How can I make this spicier?

    Add chili flakes or a dash of sriracha to the broth.