Olive Magazine
Two blue bowls filled with noodles and a creamy broth

Vegan ramen

Published: January 5, 2022 at 9:19 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This coconut ramen is made simple with the addition of curry powder – so you don’t have to have a storecupboard full of spices at your disposal to create depth of flavour. It’s a deliciously creamy, spicy, slurpable bowl of noodles

  • Vegan
Nutrition:
NutrientUnit
kcal887
fat46.2g
saturates29.9g
carbs93.3g
sugars17.3g
fibre10.5g
protein19.3g
salt3g
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Try this coconut curry ramen, then check out our vegan sushi bowls, miso soup with tofu and more vegan meal ideas.

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1 clove garlic, crushed
  • thumb-sized piece ginger, peeled and grated
  • 2 tbsp medium curry powder
  • 400g tin coconut milk
  • 1 tbsp white miso
  • 1 tbsp soy sauce
  • 200g ramen noodles
  • 100g spinach
  • a small bunch spring onions, finely sliced
  • 1 tsp sesame seeds
  • nori and silgochu, to serve
  • 1 lime, cut into wedges

Method

  • STEP 1
    Heat the oil in a stock pot over a medium heat and fry the onion and carrot for 10 minutes until very soft. Add the garlic and ginger, and fry for a minute more. Stir in the curry powder.
  • STEP 2
    Tip in the coconut milk, miso, soy and stock, then bring to a simmer. Cook for 10-15 minutes or until thickened slightly. Remove from the heat and blitz with a hand blender until smooth.
  • STEP 3
    Cook the ramen in salted water following pack instructions until al dente, then drain. Stir the spinach into the coconut broth and leave to stand until wilted.
  • STEP 4
    Divide the noodles between two warmed bowls, then ladle over the soup. Scatter with the spring onions, sesame, nori and silgochu, then squeeze over the lime wedges to serve.

Try more meat-free ramen recipes:

Mushroom ramen

Take a look at our vegan ramen recipe for a speedy midweek meal which only takes twenty minutes to make. This ramen recipe uses chillies, mushrooms, spring onion whites, noodles and vegetable stock to make up the bulk of its flavour. So, you won't have to go out of your way to buy the ingredients for this low-calorie ramen recipe.

Vegan ramen recipe with shiitake mushrooms

Tofu ramen

In need of a warm bowl of comfort food? This vegan ramen recipe only takes an hour to make and has two easy steps. Prepare the stock by using boiling water, mushrooms, onions and garlic. Add beansprouts and marinated tofu before boiling the noodles. Mix the noodles and stock together in a bowl, and there you have a bowl of quick comfort food.

Vegan Ramen Recipe with Chilli and Tofu

Vegetarian ramen

Tahini is the secret ingredient in this veg-packed ramen, adding creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two.

A teal blue background with two bowls of veg-packed ramen

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