This homemade vegan ramen recipe has become one of our favourite quick meals. The broth is made from just a few of our simple pantry items and the whole thing comes together in 15 minutes.
Quick and easy to make
Full of flavour
Customize it by adding your favourite toppings
Ingredients For This Vegan Ramen Recipe
The broth for this vegan ramen recipe is made from:
- Peanut butter
- Tamari or soy sauce
- Chilli garlic sauce
- Fresh grated ginger
- Vegetable Broth
- Miso paste
- And coconut milk for a bit more depth
Ready in under 10 minutes, this broth has a deeply savoury and slightly salty flavour without needing to simmer it for hours.
I love topping this ramen with smoked tofu because it's so flavourful and doesn't require any preparation. It also somewhat mimics the look of pork. You could however, use any protein source you like.
You can use any variety of vegetables you have on hand but some of my favourites include:
- Bok choy
- Pickled mushrooms or enoki mushrooms
- Carrot
- Corn
- Bean sprouts
- Snow Peas
- Spinach
And finally some fun toppings to garnish with could be:
- Green onion
- Sliced seaweed snack sheets
- Pickled ginger
- Sesame seeds
- Chopped peanuts
- And chilli crisp for some heat
Method
Another great thing about this ramen is that it would be a really quick make-ahead meal. You could prepare all the toppings and make the broth in advance (you could even freeze the broth in single portions). Then simply boil the noodles and reheat the broth to serve.
First, I like to prepare any sturdy vegetables that can be tossed in with the noodles as they cook. Bok choy, julienned carrots, frozen corn or edamame; these can all cook or defrost in the 3 minutes or so that it takes the ramen noodles to tenderize.
With the vegetables prepared, I boil water for my noodles in one pot and make the broth in another.
For the broth:
- Add the peanut butter, tamari, chilli garlic sauce, and ginger to a small pot.
- Place over medium low heat and add ½ cup vegetable broth. Whisk to incorporate the seasonings.
- Add the remaining vegetable broth and bring to a low simmer.
- Next, pour in the coconut milk and simmer for 5 minutes.
- Turn the heat off and whisk in the miso paste while the broth is still warm.
For the noodles:
- Add 2 blocks of ramen noodles to the boiling water plus any sturdy or frozen vegetables you are using.
- After about 1 minute, break apart the noodles with chopsticks or tongs.
- Once the noodles are tender (usually around 3 minutes) drain the water and add the noodles and vegetables to serving bowls.
To finish:
- Pour the hot broth over the noodles and vegetables.
- Add any additional toppings like pickled items, green onion, or any other garnishes.
- And enjoy!
If you only have one pot you can cook the noodles in the broth but they will soak up a lot of the liquid. I would add another cup of broth to the recipe to account for what the noodles will absorb.
The Cost Of This Vegan Ramen Recipe
This homemade vegan ramen recipe comes in under $5 per serving. If we were to order ramen from a restaurant (although delicious) it would cost us around $20 per serving.
The broth and noodles for this recipe cost us around $3.40 Canadian. Smoked tofu is a slightly pricier but very convenient protein source and adds around $2.50 to the cost. We can presume the vegetables and other toppings increase the total cost by another $2 or so.
Overall, we think this is a pretty delicious and fun meal for under $5 Canadian.
Let us know in the comments if you try this vegan ramen recipe and which toppings you used! You might love our even simpler Instant Noodle Soup Bowl! You need to try this sweet potato noodle Vegan Japchae as well!
Print
15 Minute Peanut Butter Ramen with Smoked Tofu
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This vegan ramen recipe is quick to make and full of flavour. Simple ingredients, 15 minutes, dress it how you like & enjoy!
Ingredients
Broth
- 3 tbsp peanut butter
- 2 tbsp tamari (or soy sauce)
- 1 tsp chilli garlic sauce (or more as desired, see notes for alternatives)
- 1 tsp grated ginger
- 2 ½ cups vegetable broth
- ½ cup coconut milk
- 1 ½ teaspoon miso paste
Noodles & Toppings
- 2 ramen noodle blocks*
- 90 g smoked tofu, sliced
- Bok choy, sliced (1-3 bunches per bowl depending on size)*
- Corn (can use frozen, about ⅓ cup per bowl)
- Mushrooms* (enoki and shiitake are good choices)
- Carrot, julienned* (about 1 medium carrot)
- Green onion, sliced*
- Pickled ginger
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
Tip: Start by preparing your toppings because this ramen is very quick to make. Any sturdy vegetables can be added to the ramen noodles as they cook (bok choy, carrots, frozen corn, bean sprouts etc).
- For the broth: add the peanut butter, tamari, chilli garlic sauce, and ginger to a small pot. Place over medium low heat and whisk in ½ cup of the vegetable broth. When the seasonings are dissolved add the remaining broth and bring to a low boil.
- Reduce the broth to a gentle simmer. Add the coconut milk and simmer for 3-5 minutes to bring all the flavours together.
- Turn the heat off the broth and whisk in the miso paste. Keep warm.
- Meanwhile, boil water in a medium pot for your ramen noodles. Once boiling, add the noodles and any sturdy vegetables that will cook in the 2-3 minutes it takes for the noodles to get tender. After about 1 minute use tongs or chopsticks to break the noodles apart and once they are tender remove the pot from the heat. Drain the water and transfer the noodles and vegetables to serving dishes.
- Pour the broth over the noodles and vegetables. Add the smoked tofu and any other toppings you are using (pickled mushrooms or ginger, seaweed, green onion, sesame seeds). Finish with a dash of chilli oil if desired.
Notes
Approximate Cost: $3.40 Canadian for the broth and noodles. Smoked tofu adds roughly another $2.50 and another $2 or so could be presumed for the vegetables and other toppings. Overall, a delicious meal for less than $5 per serving vs. around $20 each for us to order ramen at a restaurant.
If you don’t have chilli garlic sauce you can mince 1 clove of garlic and ½ of a red (deseeded chili). Otherwise, try using a bit of gochujang or any other hot sauce you enjoy.
For a one pot version, you can cook the noodles in the broth (it will be extra delicious but the noodles will absorb a lot of the broth). Try adding an additional 1 cup broth to the recipe to account for how much the noodles will absorb (a medium size pot would be best).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Japanese inspired
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